In Culinary | By Jill Brown | September 24, 2021

Recipe: Molasses Partridgeberry Jam Tart

Molasses Partridgeberry Jam Tarts are a staple during the fall of the year on Fogo Island and a favourite treat of Inn guests. This classic recipe combines a dark and rich molasses crust with a tart and tangy partridgeberry filling. 

Yield: 2 tarts

1 cup butter
¾ cup molasses
4 cups flour
2½ tsp cinnamon
2 ½ tsp cloves
1 tsp ginger
1/4 tsp salt
2 tsp baking soda
¼ cup brewed tea (orange pekoe)


1. Cream butter and molasses.
2. Sift together the flour, cinnamon, cloves, ginger, and salt.
3. Stir the baking soda into the hot steeped tea, add immediately to the butter-molasses mixture, then stir well.
4. Chill dough in fridge overnight or at least 2 hours.
5. Roll out dough on floured surface, so it is 1/8 inch thick and 10 inches in diameter.
6. Transfer to an 8-inch greased and lined tart pan, trim the edges.
7. Use the scraps to cut out 6 strips for the lattice top
8. Fill tart with ½ inch partridgeberry jam (recipe below), place lattice top on, use fork to crimp edges.
9. Bake in a preheated oven at 325 F, for 35 min, or until top is dark brown

Partridgeberry Jam
1 gallon partridgeberries                                                     
2 tbsp lemon juice
1 tbsp lemon zest
½ cup brown sugar
2 tbsp lemon juice                                                    

1. Place all ingredients in heavy-bottomed pot and simmer at medium-low heat, 1 hour.
2. Set aside and allow to cool