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Pies and Tarts
open jam tarts
Open Jam Tarts (Single crust pie, filled with jam, topped with lattice strips)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Pastry dough
1 cup flour
1/2 teaspoon salt
1/4 cup shortening
3 tablespoons ice water

Marmalade or jam


Line a flat baking dish with a very short pastry, and fill with marmalade or jam.

Cut remaining pastry into strips, and arrange in a lattice pattern over filling.

Bake and serve hot or cold.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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