The original of this recipe comes from southwestern France near Spain, where this tart/cake is usually eaten with jam on the side. This version combines the jam with the tart and makes it a very delicious picnic treat.
I used my mom's homemade strawberry jam and it was delicious. My new roommate and her boyfriend also loved it, so it is definitely a keeper. Next time I will try with less sugar and rock the pastry cream recipe with almond milk!
Thanks Scott for sharing the recipe!
PASTRY4 ounces (1/2 cup) unsalted butter, at room temperature
1/2 cup sugar
Freshly grated zest of 1 lemon
1/8 teaspoon salt
1 extra-large egg
1 extra-large egg yolk
11/2cups all-purpose flour
1 teaspoon baking powder
FILLING1/4 cup plus 2 tablespoons sugar
1/4 cup all-purpose flour
4 extra-large egg yolks
1 3/4 cups whole milk
1/2 vanilla bean, split lengthwise and scraped
1 tablespoon light rum
1/2 teaspoon almond extract
3/4 cup black cherry preserves (I used strawberries)
1 egg, beaten, for egg wash
Makes 1 nine inch tart
1. To make the pastry: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, lemon zest, and salt on low speed, until smooth. Add the egg and egg yolk and mix until blended. In a small bowl, whisk together the flour and baking powder. Add the flour mixture to the butter mixture and mix on low speed until a soft dough forms. Turn the dough out onto a lightly floured work surface and divide it into two pieces. Wrap in plastic wrap, and refrigerate until firm, at least 30 minutes.
2. To make the filling, In a medium bowl, whisk together the sugar and flour. Add the egg yolks and 1/4 cup of the milk and whisk until smooth. In a medium saucepan, heat the remaining 1/1/2 cups milk with the vanilla bean and its scrapings, until steaming. While whisking, pour 1/2 cup of the hot milk into the yolk mixture. Whisk the yolk mixture back into the hot milk and cook over medium heat, whisking, until boiling and thick, about 4 minutes. Strain the filling through a fine-mesh sieve into a bowl. Discard the vanilla bean. Stir in the rum and almond extract. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming and refrigerate until cool, at least 2 hours and up to 8 hours.
3. Preheat the oven to 325". Set a 9-inch-diameter flan ring with 10-inch sides on a baking sheet lined with parchment paper. Spray the inside of the pan with vegetable oil spray. Working between two pieces of plastic wrap, roll out the larger disk of dough to an 11-inch round. Remove the plastic wrap and ease the dough into the flan ring, pressing it into the corners and leaving the overhang. Spread the preserves evenly over the bottom of the pastry shell. Add the pastry cream in dollops and then carefully spread it over the preserves. Working between two more pieces of plastic wrap, roll out the second disk of dough to a 10-inch round and lay it over the pastry cream. Press the edges of the top and bottom crust together and cut off the overhang using the back edge of a knife. Using the tines of a fork, lightly score the top crust in a crosshatch pattern. Brush the top of the tart with the remaining egg wash. With the tip of a knife, poke three holes in the top to allow steam to escape.
4. Bake in the center of the oven for g! minutes, or until the top is golden brown. Transfer the baking sheet to a wire rack and let the tart cool completely.
Serve at room temperature or chilled...Go a step further and scoop your favorite ice-cream on top. Have one slice per day only:)
Recipe from The American Boulangerie, more pictures on
Flickr!
