Preheat the oven to 350 degrees.
Pulse the crackers in a food processor until very
finely ground. Add the butter and sugar and pulse
until thoroughly combined Remove a rounded
tablespoon or the crumb mixture and set aside.
Turn the mixture out into a 9 inch fluted tart
pan with a removeable bottom set on a cookie
sheet and press evenly along the bottom and up
the sides. Bake until light golden about 15
minutes. Lightly press down on the crust if it
puffs up on the bottom.
Spoon the preserves into the tart shell and gently
smooth to spread evenly. Sprinkle the reserved
crumbs on top. Bake until the jam is a shade
darker and the edges are bubbling slightly about
25 minutes, Cool on a rack and remove from pan.
Originally Submitted
10/2/2020
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