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Step 7Drizzle with jam and serve
Remove tart from pan.
Heat jam lightly to thin it, strain seeds if necessary, and drizzle over top of the fruit tart. Allow a few minutes for jam to cool and set, as this will hold the fruit slices and berries in place more effectively.
In this case I used a dark blackberry jam because it's what we had in the refrigerator, but I usually use a lighter-colored red or orange jam (such as apricot, raspberry, or red currant) to avoid overwhelming the natural colors of the fresh fruit. It all works - take your pick based on taste and availability.
Serve the tart by itself, or with whipped cream.
It will keep at room temperature for the better part of a day, but you should refrigerate it in the (unlikely) event that leftovers must be stored overnight.
Heat jam lightly to thin it, strain seeds if necessary, and drizzle over top of the fruit tart. Allow a few minutes for jam to cool and set, as this will hold the fruit slices and berries in place more effectively.
In this case I used a dark blackberry jam because it's what we had in the refrigerator, but I usually use a lighter-colored red or orange jam (such as apricot, raspberry, or red currant) to avoid overwhelming the natural colors of the fresh fruit. It all works - take your pick based on taste and availability.
Serve the tart by itself, or with whipped cream.
It will keep at room temperature for the better part of a day, but you should refrigerate it in the (unlikely) event that leftovers must be stored overnight.
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