Thursday, 10 July 2014

Jimmy Jammy

The amazing part about my new house is that the kitchenaid gets pride of place on a countertop, which means that I can bake ANY TIME I WANT without the hassle of lugging it from my room to the kitchen, unpacking, washing and repacking. I’ve gone a little crazy the last few weeks and made everything from crème anglais (for an ice cream that failed), to pizza dough, to meringues, to a variety of other baked goods, all with my trusty blue mixie (mixie, nixie, twixie… get it??). I’ve tried this jam tart a few times (thank you Smitten Kitchen) and have made some adjustments based on material availability in India as well as what was in the house when I decided to cook.

Last slice anyone?

Jimmy Jammy Tart adapted from Smitten Kitchen

What you need
1 1/2 cups flour
1/2 cup semolina
2 teaspoons baking powder
1/2 teaspoon salt
130 grams room temperature butter, cut into cubes
1/2 cup sugar
1 large whole egg
1 large egg, separated
2 tablespoons (30 grams) granulated sugar
1 jar of jam (around 450 grams) (I used Bhuira jam for this – made with love by a friends mum up in the mountains - and it was delicious. You get a whole variety of flavours to try, not necessarily just in dessert, but also on toast or even on its own.)
So good

Step 1
Mix the butter and sugar together until its smooth. (I use very coarse sugar, so it takes a few minutes more than it takes other people to mix. The butter should be a lovely pale yellow before you move onto the next step.)
Step 2
Add the egg + second yolk to the butter-sugar mixture once its smooth. If you’re using a stand mixer, this process becomes super easy because you just pour things into the bowl and watch it work. Make sure this has combined before adding the dry ingredients.
Step 3
Whisk your flour, semolina, baking powder and salt together before adding to the
Gradually add the flour mixture and mix until the dough just comes together. This is a sticky, fall apart dough that’s absolutely yummy if you want to keep picking at it (I did!).
Step 4
Take a third of the dough and transfer to a lightly floured counter. Roll the dough into the shape of a log that’s roughly 2 inches thick and 7-8 inches long. Wrap tightly in clingflim and put in the fridge.
Step 5
Put the rest of the dough in a pie or tart dish. The original recipe says to use one with a removable bottom, but I never seem to be able to find one when I’ve decided to make this. I always end up using a glass pie dish and it comes out just as well. Use a dish that’s got a 9-inch diameter, any smaller and you will have too much dough left over.
Using your hands, press the dough evenly into the bottom and up the sides. Put it in the fridge for at least an hour. (If you’re using a glass pie dish, make sure you take it out ten minutes before you put it into the oven or it will shatter when cold meets hot.)
Dough chilling, waiting to be baked
Step 6
Preheat your oven to 190 degrees C.
Take your jar of jam and slop it around on the pie base. Make sure it's spread out evenly.
Even enough?
Step 7
Take the dough log out of the fridge and using a very sharp knife, quickly cut it into thin circles. I’m incredibly impatient and not at all precise, so mine varied in thickness and size. It doesn’t really matter all that much it tastes delicious no matter what.
Waiting to be carved
Arrange them in concentric circles over the jam to form a top. You need to them to overlap slightly. Any leftover bits of dough can be stuck and squashed into gaps when you’re finished being artistic. 
So many gaps to fill!
Whisk the remaining egg white with a teaspoon of water in a little bowl until frothy; and then brush onto the tart lid. Sprinkle the top with sugar and bake it for 25-30 minutes, until the top is golden.

Let it cool completely and serve with ice cream, or simply on its own.


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