Happy Memorial Day everyone! I hope you’re all having beautiful weather, wherever you are, and that your day is fun, tasty and safe. Matt and I are chilling out with cold beers, spare ribs on the grill, and a cherry almond galette that we have almost demolished.
As promised last week, here is a delicious way to use up that leftover rhubarb jam. This tart is scrumptious, beautiful to look at, and it really could not be simpler to throw together. The crust is more like short bread than pie dough, so you don’t even need a rolling pin.
The topping is so cool; it’s actually circles of the dough placed evenly across the jam, and it makes for such a pretty scalloped looking tart. The instructions said to roll the dough into a log and then thinly slice it into rounds. I did that, and my slices weren’t completely cooperative. I had to smash some down with my fingers because I hadn’t sliced them thin enough, and for whatever reason I found it difficult to roll the log into an even circular round, so my slices were a bit misshapen.
I think it might have been a little friendlier to just roll out the topping dough and stamp out circles with a small biscuit cutter. But since I did not do it that way, I couldn’t say for sure. And if I tell you to do that, I’ll be breaking my no-rolling-pin-needed promise. But next time, I think I will try that. And if you try it that way, please let me know how it goes.
I’ll conclude this Memorial Day post by saying a huge and sincere thank you to all our men and women in uniform. Your service is greatly appreciated. And thank you to your families for enduring their own sacrifices to let you protect us.
Source: adapted from Smitten Kitchen
1 1/2 cups all-purpose flour
1/2 cup stone-ground cornmeal
2 tsp baking powder
1/2 tsp kosher salt
9 tbs unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg, whole
1 large egg, separated
1/8 tsp almond extract
1 1/3 to 2 cups rhubarb jam, or any other homemade or store bought jam or marmalade you have lying around
2 tbs turbinado
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. (I used the stand mixer).
Transfer about one-third of the dough to a lightly floured counter and shape it into a log about 2 inches in diameter. Wrap it in plastic wrap and refrigerate it until needed. Alternately, if you’re planning to use the roll and stamp out method, you could just shape it into a disc and then refrigerate.
Transfer the remaining dough to a greased or buttered 9-inch tart pan with a removable bottom. Using your hands, press the dough evenly into the bottom and up the sides. Set the tart pan on a baking sheet. Refrigerate the dough-lined pan until firm, at least one hour.
Preheat the oven to 375 F. Spread the jam evenly over the dough in the pan. The amount used here will depend on how much you have; the original recipe called for around 1 1/3 cup, but I used 2 cups and it worked just fine.
Cut the chilled log of 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 about 2 tablespoons of the turbinado (I found mine needed slightly less). Bake until the top crust is golden brown, about 25 minutes. Let cool completely, then slice and serve.