Wednesday, April 21, 2010

Marmalady the Tart

I LOVE using my springform pan for things that don't really require a springform pan. Such as layered quesadillas. This time, however, it was a legitimate swap.

Easy Jam Tart
borrowed from Smitten Kitchen

1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
9 tablespoons butter, at room temperature
1/2 cup sugar
1 large egg, whole
1 large egg, separated
1/8 teaspoon almond extract
1 1/3 to 1 3/4 cups jam or marmalade
2 tablespoons 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 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.

Transfer the remaining dough to a buttered 9-inch tart pan with a removable bottom of a 9-inch 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 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. 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 coarse sugar. Bake until the top crust is golden brown, about 25 minutes. Let cool completely.

I quickly scribbled this recipe onto a piece of scratch paper and ran it upstairs to bake while some rice was on the stove. I conveniently forgot to write down the "Refrigerate the dough-lined pan until firm" part, and it still turned out! I used the reserved 1 1/2 cups of homemade marmalade for the filling. (I know, it's almost like I had a plan. Weird.) Twenty-five minutes wasn't quite long enough bake time in my oven, so I left it in for a few extra minutes.... then a few extra more because I forgot about it. I took it out of the oven after probably just over 30 minutes and it was a beautiful golden brown across the top. BEAUTIFUL!

The cornmeal makes the dough turn out more like a cookie than a dough. The sweet, slightly cinnamon-y marmalade perfectly complimented the crust. I could eat a quarter of the thing in one sitting! Lucky for the next several unexpected visitors, I won't.

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