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:
- 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
- Combine the flour, sugar and salt in the bowl of a food processor.
- Pulse until blended.
- Add the butter and pulse until the mixture looks and feels like course meal.
- While the food processor is running, slowly pour in the cold water until moist clumps form.
- Take out the dough and, on a counter, form into a ball. Wrap it in plastic wrap and chill the dough for 1 hour.
- After an hour, unwrap the dough, sprinkle flour onto a surface, and start rolling the dough into a circular disk (about 2/3 inch).
- Once the dough is shaped, take a fork and prick the dough.
- Preheat the oven to 400°F.
- Gently sprinkle a little bit of condensed milk on the surface of the tart (optional).
- Spread the apricot jam around the tart with about a half inch border. You do not need an overwhelming amount of jam.
- 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.
- 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.
- 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.
- Place a piece of parchment paper on a heavy baking sheet.
- Gently put the tart onto the baking sheet.
- 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.
- Once golden brown, take the tart out of the oven and let it cool for about 20 minutes.
- Slice and serve with French Vanilla ice cream.