FFWD Gâteau Basque

This wasn't one of my better moments.  I made the dough a few days ago.  It was easy nice.  Instead of placing each rolled out round between two pieces of was paper I--stupidly--decided to conserve on wax paper by only using three pieces for the two disks of dough: one on top, one in the middle, and one on the bottom.  I think my cheapskate husband is starting to rub off on me!  Then, because I knew the dough would be in the fridge for a while I stuffed the whole thing into a gallon ziploc bag.  In a smarter move, I then decided to make a strawberry rhubarb jam as the filling.  I love dark cherries, but Paul had some rhubarb that I wanted to use up and this seemed like a perfect excuse.  The jam was quick, easy, and delicious.  Then I waited a few days.  Not surprisingly--I really should have seen this coming--even after letting it sit on the counter for a while to soften, it was impossible to separate the two disks of dough without completely tearing them into pieces.  I was able to patch the bottom one back together in the tart pan, and then covered it with jam.  In hindsight, I should have tried patching the top one before I placed it in the pan, but I just wasn't thinking.  I put the pieces on top of the jam, and then tried patching them together.  Hah!  It was impossible.  The jam just kept leaking everywhere.  I finally gave up.  Once I decided that wasn't going to work, the egg wash and pretty pattern seemed like a waste of time too.  So here we have it.  I won't even call this a gateau basque.  It is a (very) rustic jam and cookie sandwich.  I liked it for dessert last night, Paul thought it was only okay.  Cold from the refrigerator it did, however, make a delicious breakfast this morning!