This is adapted from Martha Stewart’s Old Bachelor’s Jam and Blackberry Tart
1 Pillsbury refrigerated/frozen pie crust
1 cup of blackberry, raspberry or strawberry jam
2 T kirsch (Cherry brandy) or regular brandy
12 – 16 oz fresh blackberries (about 3 -4 cups)
1/2 C toasted sliced almonds (toasted at 200 deg for 7 min)
vanilla ice cream (optional)
Defrost pie crust in refrigerator. Remove from refrigerator 30 mins before use.
Preheat oven at 375 deg.
Stir the brandy into the jam till well mixed.
Line a pie or tart dish with crust. Prick bottom of crust in a few places with a fork.
Bake for 20-25 min or till golden brown.
Remove from oven and immediately spread jam over bottom of crust, followed with the blackberries.
Sprinkle sliced almonds over the berries.
Return to oven and bake for 10 mins.
Remove from oven and serve warm, with ice cream if desired.