I view a few foodie blogs and find this one is really inspirational … www.smittenkitchen.com This week she had a jam tart that looked pretty good so thought I would give it a try. I was to have a coffee date this moring with a girlfriend, but her car was playing up so she wasn’t able to make it. Oh well, guess what we are having for dessert tonight?!
Below is a copy of her recipe;
1 1/2 cups (210 grams) all-purpose flour
1/2 cup (70 grams) stone-ground cornmeal or polenta
2 teaspoons baking powder
1/2 teaspoon salt
9 tablespoons (4 1/2 ounces or 130 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar
1 large egg, whole
1 large egg, separated
1/8 teaspoon almond extract
1 1/3 to 1 3/4 cups (450 grams) jam or marmalade
2 tablespoons (30 grams) coarse-crystal or granulated sugar
In a small bowl, whisk together the flour, cornmeal, baking powder and salt. In a stand mixer with the paddle attachment or in a food processor, mix the butter and 1/2 cup (100 grams) sugar together until smooth. Add the egg, egg yolk (keep the egg white from the second egg on hand for later) and almond extract and beat until combined. Gradually add the flour mixture and mix until the dough just comes together.
Transfer about one-third of the dough to a lightly floured counter and shape it into a log about 2 inches (5 cm) in diameter. Wrap it in plastic wrap and refrigerate it until needed. (As always, I was in a rush and put this in the freezer.)
Transfer the remaining dough to a buttered 9-inch (23-cm) tart pan with a removable bottom of a 9-inch (23-cm) springform pan. Using your hands, press the dough evenly into the bottom. If using a tart pan, press the dough up the sides to the rim of the pan and set the tart pan on a baking sheet. If using a springform pan, press the dough about 3/4-inch (2-cm) up the sides of the pan. Refrigerate the dough-lined pan until firm, at least one hour. (Again, I used the freezer and it was firm in 30 minutes. I am impatient.)
Preheat the oven to 375°F (190°C). Spread the jam or marmalade evenly over the dough in the pan. Cut the chilled dough into very thin discs with a sharp paring knife. Arrange them slightly overlapped in concentric circles over the jam to form a top crust. Whisk the remaining egg white with a teaspoon of water until frothy; brush evenly over the tart lid and then sprinkle with 2 tablespoons (30 grams) coarse sugar. Bake until the top crust is golden brown, about 25 minutes. Let cool completely.
Do ahead: This tart keeps beautifully for up to 3 days if well-wrapped at room temperature.
- All-purpose Flour is what we call plain flour
- I wouldn’t put the polenta in as our polenta in Aus is just not fine enough, so I’ve found the pastry a bit grainy. If you can find cornmeal that would work, or just replace the same amont with plain flour.
- I didn’t use the almond essence as I’m not a fan, it tastes just as good.
- If you can use a less sweet jam I think it would be best as it can get a bit sickly. Only small slices needed!
- It reminds me a bit of the old fashioned jam slice our mothers use to make…only a bit more posh!
It has certainly got Emma’s approval…she is sitting up to a slice as I type!!