According to what I’ve read, you folks on the other side of the country are enjoying the season’s first artichokes, asparagus, and fava beans. You are raving about rhubarb and the new way you like to prepare it. After a long absence, you are ecstatic about the taste of strawberries in season.
Would you like some potatoes? I’m petite and petty. The Greenmarket has nothing but root vegetables and vegetables that grow underground. I can’t be happy for you because we have crates upon crates. When I went to the market on Saturday, I was so excited to see something different than the same old items that had been available for the past four months that I ran at a sign saying “Apricots and Nectarines even when I thought it was impossible that the crate would have held them. I only discovered that it was scribbled behind the announcement that there were more “Cold Storage Apples.” Sorry kid! Looks like you’ll be eating applesauce again this week.
This recipe is from David Lebovitz’ss latest collection of all his best dessert recipes, ready for Dessert. This book is an excellent starter for Lebovitz for anyone who has heard of him or read his blog but wasn’t sure which cookbook to purchase first. This book is a great way to get a taste of his amazingness without buying an entire shelf full of books. He has retested all the recipes, added weights, and taken beautiful photographs. He would like me to tell you that he doesn’t mind if you also do it.
This jam tart is a great example. It does not assume that you have fruit in season right now or that you will make jam. You can make your jam, but it’s not necessary. It understands that you may not like using a rolling pin, but it shows you how to make a beautiful tart without one. It understands that while theoretically the tart would be served as a dessert or perhaps at tea, you will probably have a piece for breakfast. So it makes it more hearty (with cornmeal), cakier and simpler.
Naturally, I could not resist changing the recipe just a bit. The dough was made in the food processor because I knew how, and the Kitchen Aid (on top of the refrigerator) seemed too far away. The egg white from the crust was used to make a glossy glaze for the tart. I used less jam because I was out of the hole and too lazy and apprehensive about mixing jams to buy more. I liked the amount I used. It would be best if you buttered the tart pan because my tart stuck a bit to it. The top crust was done differently than I had initially thought. Instead of using thicker “coins,” I cut the dough super-thin and overlapped them to create an attractive lid. It’s all about the looks. I’m sure Mr. Lebovitz would approve.
1 1/2 cups (210 g) all-purpose wheat flour1/2 cup (70 g) stone-ground cornmeal (polenta)
Two teaspoons of baking powder
Half a teaspoon of salt
At room temperature, nine tablespoons (4 1/2 ounces / 130 grams) of unsalted butter
Half a cup (100g) of granulated Sugar
One large egg (whole)
One large egg divided
1/8 teaspoon almond oil
Jam (450g) (see note above; I used a smaller amount).
Sugar granules or coarse crystals, two tablespoons (30 grams).
Combine the flour, cornmeal, and baking powder with salt in a small mixing bowl. Mix the butter with 1/2 cup sugar (100 grams) in a food processing machine or stand mixer fitted with a paddle attachment. Beat the almond extract, the egg, and the yolk of the second egg until well combined. Add the flour mixture gradually and continue mixing until the dough comes together.
About one-third of the dough should be transferred to a counter lightly dusted with flour and shaped into a log measuring about 2 inches (5cm). Wrap the dough in plastic wrap, and keep it refrigerated until needed. I always put it in the freezer because I was in a hurry.
Transfer the remaining dough into a buttered tart pan (9-inch, 23-cm) with removable bottom. Or a springform pan (9-inch, 23-cm). Press the dough into the bottom with your hands. Press the dough to the edge of the sour pan and place the lousy pan onto a baking tray. Press the dough up the sides about 3/4 inch (2 cm) using a springform. The dough-lined pan should be refrigerated for at least an hour. Again, I put it in the freezer for 30 minutes, and it was ready. I am impatient.)
Preheat the oven to 375degF. Spread the jam evenly on the dough. With a paring knife, cut the chilled dough into thin discs. They can be arranged in circles, slightly overlapping each other to form the top crust. The remaining egg white and a teaspoon of warm water should be whipped until foamy. Brush the mixture evenly on the lid, then sprinkle two tablespoons (30 grams) of coarse sugar. Bake for 25 minutes or until the top crust is golden brown. Let the cake cool down completely.