If you’ve ever wanted to learn how to make strawberry jam targets, then this is the article for you. If you have never heard about them, that is fine, too. Jam tarts are absolutely a timeless, luscious treat for those who like a good dessert but don’t want to go all out for it. I like to call them a dessert replacement because they’re so readily available, and they are so much healthier than traditional cakes and pies.
This is my grandmother’s recipe, and it was one of the first jellies that I made when I was a young girl. It’s also one of the oldest recipes I have, and it was created back in 1908 when my grandmother was in her late thirties. She was a very health-conscious woman and would make sure that whatever food we ate was as nutritious and pure as possible. And if there was any good jam in the world, she made it.
Her secret to these jam tarts was basically a mixture of vinegar, sugar, water, vanilla, and flour. These things really didn’t need any other ingredients to make them good. All that was needed was a combination of ingredients. This meant that you could use different fruits to make the jam, too. In fact, the whole point of this sweet treat was so that people would ask her what she used.
The real key to making a great jam-based dessert was the quality of the ingredients. As my grandmother used to say, just because a recipe called for “jelly dough” or “flour,” it doesn’t mean that you can use any “flour.” She knew that flour was an unnecessary ingredient because it added heaviness to the finished product. Instead, she went with equal parts of sweet dumplings and white bread dough.
To make strawberry jam tart, start filling a pastry pan with approximately two inches of water or oil. Using a wire rack, place the jam into the center of the pan. Give the jam a couple of minutes to rise and pop into the center of the tin. Make sure the jam is fully baked before removing it from the pan. Using a food processor or a blender, puree the strawberries until they are the consistency of pudding and then pour over the cooled mixture into the pastry pan, which should be quite hot but not hot enough to burn the fruit.
For the second layer of flavor, combine one tablespoon of dried cranberries and one tablespoon of dried raspberry pie spice in a bowl and mix thoroughly. Once mixed, break the dried fruits into little pieces. Next, add in three to four eggs, the vanilla extract, and sugar. If you don’t have any of these ingredients, you can substitute them with your favorite dessert flavor. Mix them together until they are completely smooth and spreadable.
After baking the jam, remove it from the oven and let cool slightly. Using an all-purpose flour and milk mixture, make a roux out of two cups of dry ingredients and whisk it until it becomes a smooth paste. When this has come out, place it in a zip lock bag and refrigerate for an hour. Next, using a tablespoon of lemon glaze and mixing it into the cooled jam, cover it up, and put it in the refrigerator until it is ready to serve.
Let the cake batter cool until it is just below room temperature. Once this has been accomplished, you can now make out small ball shapes from the dough by rolling it out and cutting it into the desired sizes. Place the flattened dough circles into the preheated oven and cook for about eight minutes. Once done, remove them from the oven and allow them to cool on a wire rack. To finish your strawberry jam recipe, simply dust the bottom of a non-stick pie plate with flour and place the finished product on top.