Jam Tart Trouble
Dear Aunt Daisy, I wonder if you would kindly tell me through The Listener how to prevent the jam in a jam tart from making the pastry slightly sodden. I find your pages in The Listener vety interesting and helpful. — " Inquirer = (Pongaroa), I’m glad that you find our Daisy Chain Page so useful. Your jam tart should not be spoiled by even slightly sodden pastry-jam does not usually have that effect-unless it is by chance very liquid jam, almost like stewed fruit, as I have sometimes seen it. Strawberry jam, for instance, is occasionally very | "runny." I think your trouble is due to not cooking the pastry quite enough underneath. I would try having the pastry not so thick, except around the sides of the plate; and stand the plate on a hot scone-tray instead of a grid shelf, so as to get good steady underheat. If the top part seems done fairly quickly, place the tart near the bottom of the oven for a further few minutes to make sure that the pastry is thoroughly cooked underneath. Will you let us know how you get on?
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400823.2.65.3.1
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New Zealand Listener, Volume 3, Issue 61, 23 August 1940, Page 44
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190Jam Tart Trouble New Zealand Listener, Volume 3, Issue 61, 23 August 1940, Page 44
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