1/2 batch of this pie dough recipe, with half a cup of flour subbed for half a cup of unsweetened cocoa.
1- 500ml jar of the following homemade jam recipe (or an equal amount of your favourite jam)
For the jam:
3 cups fresh or frozen raspberries
3 cups water
1 tbsp powdered pectin with 1 tbsp water (optional)
Throw all ingredients into a pot and bring to a boil. Turn down to a simmer and let thicken slightly. May take up to half an hour. Remember that when it cools it will continue to thicken further. If it just won't thicken, possibly because your raspberries are slightly too ripe, and therefore the natural pectin has broke down, add the pectin slurry mentioned above and simmer 5 more minutes. Ladle into sterilized jars. Should last in the fridge about a week or so, but you can also self-can these so they last in your cupboard for about a year. (To do this, simply gently drop your jars, gently sealed with the special home canning mason jar lids, into boiling water. Boil for about 5 minutes. Use tongs to remove from water. Once cool, test carefully for sealed-ness.)
To assemble the tart:
Preheat oven to 375*F.
Prepare pie dough as stated in the recipe, with the substitution of cocoa added, including the chill time in the fridge. Once chilled, roll out until about a third of a centimetre thick. Press into tart pan. Spoon in cooled jam. Decorate top later with any leftover pie dough bits. Bake for about 20-25 minutes, or until crust is done. Serve at room temperature alone, or with a big dollop of sweetened cream to dress it up.
Sorry for the lack of pictures guys, I've been too busy to shoot!
And please leave a comment!
1. If you're Canadian, what did you do for Thanksgiving?
2. What's your favourite way to use jam- outside on spreading it on toast?