Making Jam Tarts: An Outlander Kitchen Review

Emily, one of our staff members, recently posted a cookbook review on our Facebook page showcasing a recipe for the delicious jam tarts on the cover. Outlander Kitchen by Theresa Carle-Sanders features meals described in Diana Gabaldon’s Outlander series. The cookbook and series of novels are both available as e-books, so you can check them out with your library card at www.newtonfalls.org.

Since the Outlander novels largely take place over two hundred years ago, many of the recipes are quite laborious! Cooking without modern conveniences can be formidable so Emily posted a simplified recipe for strawberry jam tarts using some twentieth century shortcuts. 

However, for anyone feeling adventurous, all the original recipes for making these tarts from scratch - from making and canning homemade Fraser Strawberry Jam to whipping up a batch of Short Pastry Crust - will be included here, as well as the original recipe.

JAM TARTS

You Will Need:
Rolling pin/ heavy cylinder
4 inch cutter (substitute suitable kitchenware as needed)
12 cup muffin baking tray
Flour for dusting
Cooking spray, oil or shortening for greasing pan
Fork and spoon
Wire rack

Ingredients:

½ recipe Short Crust pastry (recipe below) OR 2-3 sheets frozen puff pastry, thawed
½ cup to 1 cup Fraser Strawberry jam (recipe below) or your favorite jam
Fresh sliced strawberries for garnishing (optional)

1. Move a rack to the middle rung and heat the oven to 375°F.
   
   

2. On a lightly floured counter, roll out pastry to an even ⅛ inch thick.
   
   
3. Use a 4-inch cutter (or a cup, bowl or rimmed lid measuring in that diameter - we used the lid from our shortening tub!) to cut out 12 rounds and gently press the rounds into a greased muffin pan, ensuring you work the pastry into the corners of each cup. 
   
   
4. Prick each of the bottoms a few times with a fork before par-baking the pastry until dry, about 5 minutes.
   
   
5. Fill each tart with about 2 teaspoons of the jam (being careful not to overfill as the jam will rise up as it heats) then return to the oven until bubbling and golden, about 12 to 15 minutes.
   
   
6. Cool in the pan for 15 minutes, then add fresh strawberry slices as garnish (optional) and gently remove the tarts to a wire rack to cool completely. Keep in a covered tin on the counter for up to 3 days.

FRASER STRAWBERRY JAM

Ingredients: *recipe can be easily halved*
4 lbs strawberries
2 lbs Granny Smith apples
½ cup fresh lemon juice
5 cups sugar

1. Cover 12 clean ½ pt canning jars with water and bring to a boil for 10 minutes in a canner to sterilize the jars. Turn off heat and cover.
   
   
2. Add 12 canning lids and rings to a medium saucepan and cover with water. Bring to a boil then turn off the heat and cover while making the jam.
   
   
3. Gently wash strawberries. Hull and cut the strawberries in half or quarters depending on size. Peel, core and chop apples into smaller than ½ inch pieces.
   
   
4. In an 8 qt or larger stainless steel or enamel pan, stir together the strawberries, apples, and lemon juice. Bring the fruit to a boil over medium heat, stirring constantly to avoid scorching.
   
   
5. Add sugar and stir until dissolved. Boil gently, stirring frequently until jam reaches 212°F on a thermometer, 15 to 25 minutes.
   
   
6. Use tongs to remove the jars from hot water. Carefully ladle the jam into jars to within ¼ inch of the rim. Wipe the jar with a damp paper towel to remove spilled jam (or use a canning funnel). Cover each jar with a lid and ring as you fill it, and screw the lids finger tight only.
   
   
7. When all jars are filled use tongs to place jars back in the canner. Cover and return the water to a boil, boiling for 5 minutes then remove the jars (this may need done in batches). Cool completely.
   
   
8. Check the lids to ensure they have all sealed. Sealed lids curve downward and don’t give when pressed. You should hear a telltale “pop” shortly after removing the jars from the canner.
   
   
9. Wipe down the jars, label, and store in a cool, dark place for up to 1 year.
   
   

SHORT CRUST PASTRY

Ingredients:
3 cups all purpose flour
1 Tbsp sugar
1 ½ tsp kosher salt
1 cup (2 sticks) cold butter
½ cup ice water
1 large egg yolk
1 tsp lemon juice or vinegar

1. BY HAND: Stir together the flour, sugar and salt in a large bowl. Grate the butter into the flour and work it in with your fingertips until the utter is reduced to pea-sized lumps and the flour is the color of cornmeal. Make a well in the bottom of the bowl. Whisk together the ice water, egg yolk and lemon juice. Pour the liquid mixture into the well and use your fingertips to bring the dough together into a shaggy ball. 
   
   IN A FOOD PROCESSOR/ BLENDER: Combine the flour, sugar, and salt in a large food processor or blender and pulse three times. Cut the butter into ½ inch cubes and scatter into the flour. Pulse 5 or 6 more times until you have mostly pea-sized lumps. 
   
   
2. Whisk together the ice water, egg yolk and lemon juice. Add to the bowl and pulse 5 more times. 
   
   
3. Pour the dough and any loose flour from your blender or food processor onto the counter and knead quickly and lightly into a ball. Divide the dough in half and form into two 1-inch-thick disks. 
   
   
4. Wrap tightly and refrigerate for at least 30 minutes. Store in the fridge up to 2 days or in the freezer up to one month.