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Sunday, 12 October 2025

Easy Jam Tart

From recipe at David Lebovitz


This should work with any jam, conserves, or marmalade, but I’d be a bit wary about using jelly, which may be too thin and runny. I’m thinking next time about adding a small amount of finely-chopped fresh rosemary to the dough, and you could certainly add a few swipes of fresh citrus zest, or a dusting of ground cinnamon or cardamom, if you’re so inclined. And although the tart is fine just as is, you could certainly serve this with vanilla or fresh ginger ice cream, or some whipped cream, to dress it up.
  • 9 tablespoons (110g) unsalted butterat room temperature
  • 1/2 cup (100g) sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/8 teaspoon almond extract
  • 1 1/2 cups (190g) flour
  • 1/2 cup (70g) stone-ground cornmeal or polenta
  • 1/2 teaspoon sea salt
  • 2 teaspoons baking powderpreferably aluminum-free
  • 1 3/4 cups (450g) apricot,raspberry or other jam
  • coarse raw sugar; known as cassonadeturbinado, or demerara sugar, for finishing the tart
  • Beat together butter and sugar until well-combined. Mix in the egg, egg yolk and almond extract.
  • In a separate bowl, whisk together the flour, cornmeal, salt, and baking powder. Gradually add the dry ingredients, just until the mixture just comes together.
  • Measure out 11 ounces (300g), which is about 2/3rd of the dough if you don’t have a scale, pat it into a disk, wrap it in plastic, and chill it. Take the remaining dough and roll it into a log about 2-inches (5cm) in diameter, wrap it and chill it, too
  • Remove the dough from the refrigerator and allow to room temperature slightly. With the heel of your hand, press the dough into the bottom and sides of an unbuttered removable bottom tart pan (one that’s 9″ or 10″, 24cm), or springform pan, patting it evenly.
  • Spread the jam evenly over the dough.
  • Remove the log of dough from the refrigerator and slice in cookie-sized disks, then lay them over the jam. Top very generously with lots of coarse raw sugar, at least 2 tablespoons.
  • Bake until the pastry is golden brown. (If you don’t trust yourself, or your oven, Luisa’s recipe says 20-25 minutes.) Let cool before serving, and serve at room temperature.

Notes

Storage: Although lovely just after it’s made, this tart will meld together beautifully overnight and will keep well for a couple of days, well-wrapped. Since it’s not-so-fragile, it’d be perfect to take along on a picnic.

Caramelized Quinces

Quince fruit benefits include 
- improved digestion, 
- enhanced immune function, and - better heart health

largely due to its high content of antioxidants, fiber, vitamins (like C, A, and B vitamins), and minerals (such as potassium, copper, and magnesium). 
It may also support skin and bone health, aid in weight management due to its low-calorie count, and help with nausea and acid reflux.


 Приготовленная на пару, а затем обжаренная в масле и мёде, айва приобретает мягкий, приятно кисловатый вкус и, как и её аромат, немного загадочный.

3 large quinces, washed
Juice of 1 lemon
2 tbsp/28 g. unsalted butter

2 tbsp/42 g floral honey, such as lavender, acacia, or orange blossom, thinned with 2 tbs. water

Halve and  core the quinces (do not peel), dropping them into a bowl of water to cover with the juice of the lemon. 

Fill the bottom of a couscous or pasta pot with water, set a snug-fitting vegetable steamer or colander on top, and bring to a boil. 

Add the quince halves, cover, and steam until completely tender, about 1 hour. Transfer to a rack to drain. 

Melt the butter in a 10-inch nonstick skillet over medium heat. 

Add the honey and bring to a boil, stirring.  

Carefully cut each quince half in half, add to the skillet, and cook, uncovered, over medium heat, turning occasionally until glazed on all sides (about 5 minutes). 

Serve with chicken or lamb tagine or even good Greek yogurt for dessert. 

Serves 4.

Paula Wolfert’s Caramelized Quinces

DAVID LEBOVITZ

QUINCE TARTE TATIN RECIPE