I realized I haven’t posted is a really long time, but I have a good excuse… School! I have been studying for exams and haven’t had the chance to cook much over the last few weeks. So, I wanted to take a break from homework and studying today and decided to make this tart. This was the second tart I have made from scratch, and by far the best one I have ever had. I spread apricot jam around it, and a bit of raspberry jam in the center. It was scrumptious! Here is the recipe:

Note: I cut the recipe in half to make a much smaller tart, but here is the original recipe:

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar (add lemon zest if desired)
  • 1/4 teaspoon fine sea salt
  • 1 1/2 sticks unsalted butter, chilled and cut into cubes
  • 3 tablespoons cold water
  • Apricot and raspberry jam
Directions:
  1. Combine the flour, sugar and salt in the bowl of a food processor.
  2. Pulse until blended.
  3. Add the butter and pulse until the mixture looks and feels like course meal.
  4. While the food processor is running, slowly pour in the cold water until moist clumps form.
  5. Take out the dough and, on a counter, form into a ball. Wrap it in plastic wrap and chill the dough for 1 hour.
  6. After an hour, unwrap the dough, sprinkle flour onto a surface, and start rolling the dough into a circular disk (about 2/3 inch).
  7. Once the dough is shaped, take a fork and prick the dough.
  8. Preheat the oven to 400°F.
  9. Gently sprinkle a little bit of condensed milk on the surface of the tart (optional).
  10. Spread the apricot jam around the tart with about a half inch border. You do not need an overwhelming amount of jam.
  11. Take another type of jam (raspberry) and spread a small circle in the center. This brings not only a new flavor, but a new texture with the seeds.
  12. Take a piece of the edge of the tart and fold it into the tart (about one inch in). Continue doing this until all of the edges are folded inwards.
  13. Melt butter so that it is soft, but still formed. Use fingers and rub the folds on the tart’s crust. This creates a nice, flaky edge.
  14. Place a piece of parchment paper on a heavy baking sheet.
  15. Gently put the tart onto the baking sheet.
  16. Put the tart into the oven and bake for about 40-55 minutes, but focus more on the tart’s color; it should be a light golden brown and the crust should be hardened.
  17. Once golden brown, take the tart out of the oven and let it cool for about 20 minutes.
  18. Slice and serve with French Vanilla ice cream.
  19. Enjoy!
Below are pictures of the final product:

Notice how flaky and crispy the crust is; that is the result of rubbing the edge with butter before baking.

The final plating: a warm, flaky, sweet and bitter tart with vanilla ice cream melting over the jam.


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