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Category: Dessert
Jam Tart - TastyPlanner.com
Chef: Thermostat
Adapted from the Crostata recipe at Wednesday Chef
This should work with any jam, conserves, or marmalade, but I’d be a bit wary about using jelly, which may be too thin and runny. I’m thinking next time about adding a small amount of finely-chopped fresh rosemary to the dough, and you could certainly add a few swipes of fresh citrus zest, or a dusting of ground cinnamon or cardamom, if you’re so inclined.
And although the tart is fine just as is, you could certainly serve this with vanilla or fresh ginger ice cream, or some whipped cream, to dress it up.
Recipe Source: http://www.davidlebovitz.co...
Ingredients
9 tablespoons (110g) unsalted butter, at room temperature
1/2 cup (100g) sugar
1 large egg
1 large egg yolk
1/8 teaspoon almond extract
1 1/2 cups (190g) flour
1/2 cup (70g) stone-ground cornmeal or polenta
1/2 teaspoon sea salt
2 teaspoons baking powder (preferably aluminum-free)
1 3/4 cups (450g) strawberry, apricot, raspberry or other jam
egg wash for brushing crust
coarse raw sugar ; known as cassonade, turbinado, or demerara sugar, for finishing the tart
Instructions
1. Beat together butter and sugar until well-combined. Mix in the egg, egg yolk and almond extract.
2. In a separate bowl, whisk together the flour, cornmeal, salt, and baking powder. Gradually add the dry ingredients, just until the mixture just comes together.
3. Measure out 11 ounces (300g), which is about 2/3rd of the dough if you don’t have a scale, pat it into a disk, wrap it in plastic, and chill it. Take the remaining dough and roll it into a log about 2-inches (5cm) in diameter, wrap it and chill it, too
4. Remove the dough from the refrigerator and allow to room temperature slightly. With the heel of your hand, press the dough into the bottom and sides of an unbuttered removable bottom tart pan (one that’s 9" or 10", 24cm), or springform pan, or pie pan patting it evenly.
5. Spread the jam evenly over the dough.
6. Preheat oven to 375 F. Remove the log of dough from the refrigerator and slice in cookie-sized disks, then lay them over the jam. Brush with egg wash. Top very generously with lots of coarse raw sugar, at least 2 tablespoons.
7. Bake until the pastry is golden brown (20-25 minutes). The edges of my pie browned more than I would have liked. To avoid this, cover the edges with tin foil 15-20 minutes into baking. Let cool before serving, and serve at room temperature.
Storage: Although lovely just after it’s made, this tart will meld together beautifully overnight and will keep well for a couple of days, well-wrapped. Since it’s not-so-fragile, it’d be perfect to take along on a picnic.
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