cherry jam tart

The key to this tart, according to Batali, is the quality of the cherry jam, a key point to be sure. I find, however, that glory is to be found in its crust—its incredibly flaky and incredibly buttery crust. This is my first time making pastry entirely in the food processor. Sure takes a lot of work out of it!

The technique of folding the crust over the jam is pretty cool too. We’ve never shaped a pie quite like this before.

This cherry jam tart represents yet another successful experiment from Batali’s Moloto Italiano. I have now completed 57 of Batali’s 327 recipes. Percentage complete: 17.43%

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