Cornmeal and blackberries appear together in many baked goods and desserts, as their late-summer flavors complement each other beautifully. This recipe calls for you to prepare your own jam, for which you will be rewarded with a few extra jars. Otherwise, seek out a top-quality store-bought jam to use in its place; spike it with two tablespoons kirsch.

　　

Ingredients

makes one 10-inch tart

　　All-purpose flour, for dusting

　　1/2 recipe Pâte Brisée, Cornmeal Variation

　　1/2 pint Old Bachelor’s Jam (recipe follows), flavors stirred together, or 1 cup best-quality store-bought blackberry jam

　　12 ounces (about 3 cups) fresh blackberries

　　1/4 cup sliced almonds, toasted (see page 343)

　　

Old Bachelor’s Jam

2 pounds (about 7 cups) fresh blackberries

　　3 1/2 cups sugar

　　2 lemons, halved

　　2 pounds (about 7 cups) fresh raspberries

　　1/2 cup (4 ounces) kirsch or other cherry-flavored liqueur

　　(makes 4 half-pint jars)

　　

Step 1

Preheat oven to 375°F. On a lightly floured surface, roll out dough to a 12-inch round, 1/4 inch thick. Press dough into bottom and up sides of a 10-inch springform pan. Trim edges to come 1 inch up sides of pan. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 2

Pierce bottom of shell all over with a fork. Bake until golden brown, about 25 minutes. Immediately spread jam in tart shell. Top with blackberries; sprinkle with almonds. Bake 10 minutes more. Transfer to a wire rack to cool slightly. Serve warm.

　　

Old Bachelor’s Jam

Step 3

Bring blackberries, 1 3/4 cups sugar, and juice of 1 lemon to a simmer in a large pot. Cook until sugar dissolves and berries are soft, 4 to 5 minutes. Press a parchment round directly on surface of jam, and refrigerate overnight. Repeat with raspberries and remaining 1 3/4 cups sugar and juice of 1 lemon in another large pot.

　　

Step 4

Remove parchment rounds; bring each pot to a boil. Cook over medium-high heat until berries are slightly broken down and mixture is consistency of very loose jelly, about 12 minutes for blackberries and about 17 minutes for raspberries.

　　

Step 5

Divide blackberry jam among 4 half-pint glass jars, filling each halfway; top each with 1 tablespoon kirsch. Divide raspberry jam among jars; top each with 1 tablespoon kirsch.

　　Martha Stewart's New Pies and Tarts