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    Jam tart from dr. Lebovitz via Smitten Kitchen Makes a 9-inch (23-cm) tart. Whisk together the flour, cornmeal, baking powder and salt in a small bowl. Transfer about one-third of the dough to a lightly floured counter and shape it into a log. Wrap it in plastic wrap and refrigerate it until needed, or stick it in the freezer.

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    Jam tart from dr. Lebovitz via Smitten Kitchen Makes a 9-inch (23-cm) tart. Whisk together the flour, cornmeal, baking powder and salt in a small bowl. Transfer about one-third of the dough to a lightly floured counter and shape it into a log. Wrap it in plastic wrap and refrigerate it until needed, or stick it in the freezer.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    123 views1 page

    Jam Tart

    Uploaded by

    Elissa
    Jam tart from dr. Lebovitz via Smitten Kitchen Makes a 9-inch (23-cm) tart. Whisk together the flour, cornmeal, baking powder and salt in a small bowl. Transfer about one-third of the dough to a lightly floured counter and shape it into a log. Wrap it in plastic wrap and refrigerate it until needed, or stick it in the freezer.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Jam Tart

    From David Lebovitz via Smitten Kitchen


    Makes a 9″ tart

    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, mix the butter and 1/2 cup (100 grams) sugar together until smooth.
    Add the egg, egg yolk 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, or stick it 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, or for half an hour in the
    freezer.

    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, or use a cookie cutter.
    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.

    17 and Baking | http://17andbaking.com/2010/05/15/jam-tart/

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