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Loading The Puglian Cookbook
  • Jam Tart

    Tarts with a variety of jams and fruit preserves are one of the most common Puglian desserts. Puglia grows a lot of fruit, and much of it is preserved in jams and marmalades. These homemade preserves are then used to make tarts of all sorts. Use high-quality jam or preserves (figs, which are pictured at right, and apricots work well), as they really shine in this dish.

    YIELD: 8 SERVINGS
    • 2 cups (473 mL) unbleached all-purpose flour, plus more for rolling
    • ½ cups (118 mL) sugar
    • ¼ teaspoon (1.25 mL) salt
    • 7 ounces (196 g) unsalted butter
    • 1 egg
    • 1 egg yolk
    • ¾ teaspoon (3.75 mL) pure vanilla extract
    • 1 teaspoon (5 mL) lemon zest
    • 1½ cups (354 mL) marmalade of your choice
    • ½ cup (118 mL) slivered almonds

    1. In a clean mixing bowl, combine the flour, sugar, salt, and butter. Mix until the ingredients are combined and the mixture is crumbly.

    2. In a separate clean mixing bowl, combine the egg, egg yolk, vanilla extract, and lemon zest, and lightly beat with a fork. Add the egg mixture to the flour mixture and beat with a mixer on low speed for about 2 minutes, or until a dough forms.

    3. Turn the dough out onto a lightly floured work surface. Dust your hands with flour and knead the dough for about 1 minute, or until it is smooth. Wrap the dough in plastic wrap and chill for at least 1 hour (or up to 4 days). If you chill the dough for longer than 1 hour, let it warm slightly before rolling it out.

    4. Grease a tart dish. Roll the dough out on a lightly floured surface to a thickness of ¼ inch (0.5 cm) and place it in the prepared dish. Trim the excess dough off the edges and roll it into a ball. Roll the ball of leftover dough out to a thickness of ¼ inch (0.5 cm) and cut into strips.

    5. Preheat the oven to 400°F (200°C).

    6. Spread the marmalade in the tart dish. Sprinkle it with the almonds and cover with a lattice of the dough strips.

    7. Bake for 35 minutes.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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