Today: Put your leftover jam to good use -- use it to fill tiny tarts for dessert and tea time and all the hours in between.
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This combination of shortbread and jam is both a perfect ending to a dinner party and a lovely treat for teatime. I’ve made them tiny, in financier molds; medium-sized in classic small tart molds; and in a 9-inch tart pan. The shortbread crust is pantry-friendly, it’s ready in an instant, and it marries perfectly with whatever leftover jam is lurking in your refrigerator.
The crust can be made by hand or with a mixer; I use a mixer. This is a very sandy dough. Don't despair. Just press it into the molds and bake.
Photos by Christopher Hirsheimer and Melissa Hamilton
Every day this week, we're giving away a copy of Mrs. Wheelbarrow's Practical Pantry! To win today's copy, tell us in the comments: What's your favorite way to use up leftover jam? We'll choose winners this Friday, November 7th. (U.S. entrants only, please!)