If you forget about the turkey and cranberries, the November farmers’ market offers one-stop, stress-free Thanksgiving shopping. From table décor to farm-fresh produce, they’ve got it all. This is also a perfect opportunity to support the people who grow the food we eat throughout the year.
In addition to the big feast happening at the end of this month, this is also the time of year when the need for a quick dessert may suddenly hit with little or no warning. Impromptu gatherings are often the norm, and the following stunning tart is as fitting a potluck offering as it is a gift for the host. It’s also just the thing when friends are stopping by for coffee; or a heartfelt token of support for a friend with the blues. In other words, any occasion.
This simple Italianesque tart is adapted from a recipe by cookbook author Cindy Mushet. It features a thin layer of sweet-tart jam encased in buttery shortbread and topped with crunchy almonds. What’s not to like? And as if that were not enough, it’s easy to make, easy to bake, and the finished product tastes as impressive as it looks.
Best of all, it comes together from ingredients you can keep on hand throughout the season, eliminating the need for a late-night run to the supermarket. If you have homemade jam in your pantry, that’s definitely the way to go. But if you didn’t spend your summer canning, not to worry. Our local growers have done the work for you, and sell top-quality jams at our farmers’ market.
I happen to think this tart needs absolutely no embellishment, but for a special celebration you can certainly serve whipped cream or ice cream on the side. Or just before serving, sprinkle the tart with confectioners’ (powdered) sugar.
Buttery Jam Tart with Almonds
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon fine sea salt
1/3 cup best-quality apricot or other favorite jam
1/3 cup sliced California almonds
1. Place a rack in the center of the oven and preheat to 350 degrees. Have ready a 9-inch tart pan with a fluted rim; a springform pan; or a ceramic pie or quiche dish.
2. Combine the butter and sugar in the bowl of an electric mixer. Beat on medium speed, occasionally scraping down the sides of the bowl with a rubber spatula until the mixture is light and fluffy, 4 to 5 minutes. Beat in the vanilla and almond extracts.
3. In a small bowl, gently whisk together the flour and salt until well blended. With the mixer on low speed, gradually beat in the flour mixture just until combined and a stiff dough forms.
4. Remove about 1/2 cup of the dough and place in the center of a sheet of plastic wrap. Press the dough into a disk 1/4- to 1/2-inch thick, cover with the remaining plastic wrap, and place in the freezer.
5. Firmly press the remaining dough evenly onto the bottom of the ungreased pan. (If you find the dough too soft to work with, refrigerate for a few minutes.)
Spread the jam evenly over the dough, leaving a 1-inch border around the edges. Remove the reserved dough from the freezer, unwrap, and crumble over the top, letting some of the jam peek through. Sprinkle the almonds evenly over the top. Bake until the crust is golden brown and just beginning to pull away from the sides of the pan, 40 to 50 minutes. Let cool completely on a wire rack.
Serve this the same day it is made or store well-wrapped at room temperature for 3 to 4 days.
6. To serve: If your pan has a removable bottom, to unmold, center the pan on a large can and release the sides so the rim falls to the counter. Leave the bottom of the pan under the tart for support, or run a large, thin spatula between the crust and the pan, using the spatula to carefully guide the tart onto a serving plate.
Alternatively, serve directly from the pan. Use a sharp knife to cut into wedges. Serves 8.
Cook’s Tips
For variation, toss the finely grated zest of half a lemon or orange in with the flour and salt. This will add another layer of flavor to the shortbread crust.
The Danville Certified Farmers’ Market, located at Railroad & Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM, or visit their web site at www.pcfma.org. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well!
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