Dessert is from the Trisha Yearwood Food TV show.  It is a variation on Linzer Tort.  The recipe suggests apricot preserves, but we used blackberry jelly.  I was shocked at how good it is.  We topped it with unsweetened whipped cream.

Ingredients:

5 oz. buttery salted crackers, such as Ritz or Club (I used Ritz)

7 T unsalted butter, softened

1/4 C sugar

1 3/4 C (about 20 oz.) apricot preserves (or your favorite jam.

Barely sweetened whipped cream for serving, optional

Directions:

1. Preheat the oven to 35o degrees F.
2. Pulse the crackers in a food processor until very finely ground.  Add the butter and sugar and pulse until thoroughly combined.  Remove a rounded tablespoon of crumb mixture and set aside.  
3. Turn the mixture out into a 9” fluted tart pan with a removable bottoms on a cookie sheet and press evenly along the bottom and up the sides.  Bake until light golden, about 15 minutes.  Lightly press down on the crust if it has puffed up on the bottom.  
4. Spoon the preserves into the tart shell and greenly smooth to spread evenly.  Sprinkle with  reserved crumbs on tip.  
5. Bake until the jam is a shade darker and etc edges are bubbling slightly, 20-25 minutes.  Cool completely on a rack.  Serve with whipped cream.  

This is so easy and delicious, it is going to become my go to dessert for dinner parties.