"In solitude there is healing. Speak to your soul. Listen to your heart. Sometimes in the absence of noise we find the answers." At some point I realized baking was more than a creative outlet for me. It had therapeutic value. Unlike cooking, baking is a little more precise and requires a higher degree of attention to detail. Focusing all of my attention and energies on ensuring dough has the right feel; caramels reach just the right temperature; custard achieves the right consistency; or, ingredients are assembled in the right amounts, momentarily suspends and silences all of life's white noise. The physical and mental energies expended during baking process give my constantly racing mind a different kind of rest. I treasure those brief periods of time when I can get lost in attending to the details of a recipe. Cooking can be a communal process, but baking is more of a personal, private experience. At least it is for me. Which is why you won't find me participating in a holiday cooking baking/exchange day. For all of those seemingly selfish, but not always understood reasons, I savor the time I can bake all alone in my kitchen, soothing my spirit while creating gifts to share with those I love.
I had been wanting to make this Strawberry Jam Tart for weeks but kept putting it off for a variety of reasons. However, a series of life events in the last week created a sense of baking urgency. With the level of white noise at an almost deafening level, I hoped this tart would provide relief, comfort, and a little joy I so badly wanted. Spoiler Alert: It delivered on all fronts.
The inspiration for this recipe came from Renee Erickson's cookbook 'A Boat, A Whale, and A Walrus'. Having made several of her recipes before, my level of trust in the 'deliciousness' of the yet unmade Strawberry Jam Tart was high. However, I still felt the need to do my usual search to see what other Strawberry Jam Tarts were out there or who else had made this particular recipe before. It turned out, I discovered David Lebovitz published a very similar recipe, one he called an Easy Jam Tart in 2008 (it subsequently was published in his book 'Ready for Dessert'). I also discovered there was one other person claiming to have made Renee's tart before, however, they did and they didn't. After comparing the two recipes, I decided to use the ingredient amounts recommended by Renee but changed the oven baking temperature to somewhere between her recommended 350 degrees (F) and David's recommendation of approximately 375 degrees (F). I settled on 360 degrees (F).
There were two other significant differences between the recipes. The first had to do with the tart dough. One said the dough could be rolled out, the other suggested it be pressed into the tart pan. (It rolled out beautifully after being chilled for 90 minutes.) The second difference dealt with dividing the dough for the base and top of the tart. One said to divide it equally in half, the other said to make a 2/3 and 1/3 division. (The 2/3-1/3 recommendation intuitively seemed to make the most sense, but photos of the tarts were equally convincing.)
The dough for the tart is essentially a shortbread, however, this one is made with both all-purpose flour and medium ground polenta/cornmeal. The addition of the polenta added flavor and enhanced the texture. I absolutely loved the taste of the baked tart dough.
To make the tart dough, you can use a standing mixer with a paddle attachment or a hand held mixer (you can even use a food processor). The hand held mixer worked so well, I am not sure I would use a standing mixer next time. Both recipes called for the use of almond extract (but only 1/8 of a teaspoon). However, I used vanilla extract instead (increasing the amount to 1/2 teaspoon). If you decide to use almond extract, use only 1/8 teaspoon or you will overwhelm the flavor of the dough.
The tart dough comes together very easily. Once made it is divided, shaped into disks, wrapped in plastic wrap, and refrigerated. Chilling the dough for 90 minutes was long enough for it to be rolled out on a lightly floured surface. If you chill the dough for only 60 minutes, more than likely you will have to press the dough evenly onto the bottom and sides of the pan. Note: Use a 9" tart pan with removal bottom or a 9" inch springform pan for this tart.
After transferring the rolled out dough into the 9" tart pan, press the edges of the dough into the sides of the tart pan. Then put the tart pan in the refrigerator to re-chill and stabilize the dough. You can chill it for up to 30 minutes or for as long as it takes you to roll and cut out shapes for the top of the tart. If your dough cut-outs get soft, transfer them to a piece of parchment paper and chill in the refrigerator for 15-20 minutes or put in the freezer for 10 minutes.
Spread the strawberry jam evenly over the base of the chilled tart dough. Note: Do not spread jam on tart shell before chilling. Arrange your dough cut outs over the top, brush with the egg wash and sprinkle with a coarse sparkling or sanding sugar. The sugar adds a bit of sweetness and crunch to the tart.
For some reason I thought my carefully cut diamond dough cut outs would retain their shape in the baking process. They didn't. But I wasn't exactly unhappy or disappointed with the results. S instead of making diamond cut outs, you could cut out circles, overlapping them to completely cover the top of the tart or only slightly overlapping them so some of the jam remains exposed. Or you can try it this way. Or for a rustic finish, you can drop pieces of dough over the top. Or you can create your own design. The finishing options are endless.
The tart bakes in a pre-heated 360 degree (F) oven for 25 to 30 minutes or until the top is a beautiful golden brown. Note: My baking time was closer to the 30 minute mark.
Renee recommended serving the Strawberry Jam Tart warm with some heavy cream poured over it. I served it room temperature without any cream, ice cream, freshly whipped cream, or confectionary sugar. It is so good on its' own it really didn't need anything else. But now you have warm and room temperature serving options. And, oh, that ratio of crust to jam? It is pure tart perfection.
You could serve this Strawberry Jam Tart for breakfast, for dessert, or as a snack. It doesn't just have to be a 'Strawberry' Jam Tart. You could use raspberry jam/preserves, mixed berry jam/preserves, blackberry jam/preserves, or apricot jam/preserves instead. I happen to be partial to Strawberry so it might be awhile before I think of switching out jams in this tart. If you aren't using your own homemade jam/preserves for this tart (lucky you), use a good quality jarred one.
So you might be wondering, did I feel better after spending several hours of solitude in the kitchen making this Strawberry Jam Tart? I did. But I felt even better after serving it to my friends as there wasn't a crumb left behind on their plates!
Strawberry Jam Tart (slight adaptation to Renee Erickson's Strawberry Jam Tart recipe as shared in her cookbook 'A Boat, a Whale, and a Walrus' and influenced by David Lebovitz's Easy Jam Tart recipe from 'Ready for Dessert')
Serves 8
Ingredients
10 Tablespoons unsalted butter, room temperature
1/2 cup (100 g) granulated sugar
2 large eggs, divided
1 large egg yolk
1/2 teaspoon vanilla (or 1/8 teaspoon almond extract)
1 1/2 cups (192 g) all-purpose flour, plus more for rolling out dough
1/2 cup (70 g) medium stone-ground polenta or cornmeal
2 teaspoons baking powder
1 teaspoon kosher salt or sea salt
16 ounces (1 3/4 cups) strawberry preserves or strawberry jam (See notes)
2 Tablespoons sanding or sparkling sugar, demerara sugar, or turbinado sugar
Directions
1. In a standing mixer fitted with a paddle attachment or in a large bowl using a hand mixer, cream the butter and sugar on medium speed until light and fluffy (approximately 1 minute).
2. Add 1 of the eggs and the egg yolk and vanilla. Blend again on medium speed until combined. Scrape down sides of bowl with a spatula as needed.
3. In a separate bowl, whisk together the flour, baking powder, salt, and polenta/cornmeal. With mixer on low speed, add the dry ingredients in 2-3 separate additions, mixing just until incorporated.
4. Divide dough in 2/3 and 1/3 portions. Notes: Use a scale to the weigh portions, if possible.
5. Shape dough into disks, wrap in plastic wrap and chill for at least 90 minutes. Note: If chilled longer, allow to sit our for up to 10 minutes before rolling out.
6. On a lightly floured surface, roll out the larger piece of dough to a 10-11 inch circle, approximately 1/4 inch thick. Transfer the dough to a 9" tart pan with removable bottom (or 9" springform pan). Press the dough into the sides of the pan with your fingers. Put tart pan in the refrigerator while rolling out smaller disk of dough. Note: If using a springform pan, push dough up about 3/4" up the sides of the pan.
7. Roll out smaller disk of dough on a lightly floured surface. Cut into desired shapes (diamonds, circles, etc.)
8. Preheat oven to 360 degrees (F).
9. Remove tart shell from the refrigerator. Spread the strawberry jam in an even layer.
10. Arrange dough cut outs on top in desired pattern. Dough will spread during baking so complicated designs may not work well.
11. Whisk remaining egg with 1 Tablespoon of water. Brush on top and sides of crust. Sprinkle with the sparkling sugar.
12. Bake the tart on the middle rack in the oven until the pastry is golden brown (approximately 25-30 minutes).
13. Remove from oven and place tart pan on cooling rack.
14. Remove tart from pan and transfer to a platter or cake stand when ready to serve. Note: The Strawberry Jam Tart can be served warm or at room temperature.
Notes: (1) Instead of strawberry jam/preserves, I am certain raspberry, blackberry, or mixed berry jam/preserves would work equally well. Although I am particularly fond of strawberry. (2) For a more rustic look to the top of the tart, simply break of small pieces of dough instead of rolling out and cutting into shapes. (3) Tart is best on day made, however, it keeps well if covered and placed in the refrigerator. Bring to room temperature before serving. (4) If using a springform pan, line the bottom of the pan with parchment paper to make the tart's removal easier. (5) I weighed all of my ingredients on a scale in the making of this tart.
Cape Neddick "Nubble" Light, the iconic lighthouse Cape Neddick, York, Maine