I have a lot of jars of jam. It's important to eat them with something other than toast. Not that I'm knocking toast. I love toast. Or better yet, fried bread. Or better yet, just me, the jar and a spoon. It's been known to happen.
At any rate, sometimes those homey jars of jam like to go out with someone other than Peanut Butter. They like to get dressed up and taken out for a night on the town. Because there's a little tart in every jar of jam.
This is just such a recipe. It's fast and easy, especially if you use a store bought crust. You can do the graham cracker crust thing or the regular pie crust thing. I made a regular pie crust for this one.
Ricotta Almond Pear Jam Tart
www.rurification.com
- 1 pie crust - either the regular kind or the graham cracker kind.
- 30 oz container of ricotta cheese [or thereabouts]
- 8 oz. can of almond paste
- 1/4 cup sugar [optional]
- 1 can sliced pears, well drained
- 1 jar of jam, 8 oz. any flavor that you like. We used Cherry Orange Jam.
Line a tart dish with your pie crust. Put in the cheese filling. Arrange the pears in a circle around the top of the filling. Loosen the jam with a fork so that it's easy to pour - add a bit of juice or water if you need to thin it out. You can heat it for a bit if you have to. Pour the jam over the top of the tart. Make it pretty.
Bake at 350 for 60 minutes or until golden. Use a lower rack to get a golden bottom.
Cool completely for a firm texture. This is fantastic served room temperature as dessert or cold for breakfast. Or a snack. Or a blogging break.
I'm thinking you can use just about any type of jam on this and it would be A. Maz. Ing.
