One more sneak peek of my dinner at #Attica The night would not be complete without their Pukeko egg *drool*
I haven’t forgotten about my New Year’s resolutions and I know the clock is fading fast, but I’ve been plugging along behind the scenes working away at the list.
I have a confession to make, for some reason I love buying jam. I don’t have something in mind to use it for, although I would love it if someone would make me fresh scones on a daily basis. I just like tasting it at markets, buying lots of different flavours and it just sits there in my cupboard begging to be used. Recently I bought a whole stash of Walsh’s homemade jam made in Boorowa and when I went to put them in the cupboard, I noticed I didn’t have any room left because it was filled with other jams, chutneys and relishes. I have a problem (one of many) but let’s work on that part later. When I found this recipe I was so happy that it was delicious and buttery, it was also a tart and best of all it used roughly a jar of jam!
This recipe for a tart base is so easy! I’ve used orange marmalade and peach and mango jam so far but I’m dying to try this with more of a berry style jam or Black Horse’s plum and cinnamon (which is one of my favourite jams).
Any jam and almond tart
Original recipe taken from here.
- 50g unsalted butter
- 30g caster sugar
- 1 teaspoon vanilla extract
- 150g flaked almonds
- 2 tablespoons milk
- 1 cup of jam
- 150g unsalted butter
- 225g plain flour
- 3 tablespoons of chilled water
- 4 tablespoons cornflour
- 1/2 teaspoon baking powder
- 120g caster sugar
- 1 teaspoon vanilla extract
- greased tart tin
- Throw all the pastry ingredients into a food processor and process until a dough has just formed.
- Press the dough into the tin and ensure an even surface. Refrigerate the dough in the tin for at least 30 minutes.
- Preheat the oven to 180°C
- Place all the filling ingredients except the jam into a saucepan on low heat, stirring until butter has melted and then set aside to cool
- Take the tart tin out of the fridge and spread the jam over the pastry base and then layer the flaked almond mixture evenly on top and bake for 20-25 minutes until golden (keep your eye on the tart towards the end as the almonds can burn easily)
- I’ve been making my tarts at 180C with a fan but I found after 25 minutes the almonds get very dark, maybe it is supposed to be 160C fac forced
- Both time I’ve made this tart, I didn’t have time to wait for it to cool before taking it out of the tin; despite looking like a quick and easy recipe, you have to be patient and allow for some cooling period or you’ll end up with the corners crumbling in the tin and a not so pretty tart (like mine).
Yes I realised I forgot to take a photo until after I put it in the ovenIt is lovely when it is warm; the jam is runny, the pastry is crumbly and the top is crunchy- yum.