The Book On Pie: Everything You Need to Know to Bake Perfect Pies


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Jam Cookie TartJam Cookie Tart

JAM COOKIE TART: A classic recipe you should keep in your back pocket. It’s simple and adaptable, and you can dress it up or down.

MAKES ONE 9- OR 10-INCH / 23- OR 25-CM TART. DIFFICULTY: EASY.

1. Place a 9- or 10-inch / 23- or 25-cm tart pan with a removable bottom on a parchment-lined baking sheet.

2. On a lightly floured surface (or between two pieces of parchment paper), roll out half of the dough into a circle slightly larger than the tart pan. Use the rolling pin to gently unfurl the dough over the tart pan, then gently lift the crust up at the edges and nudge downward so it’s flush against the bottom and sides of the pan. Use scissors or a paring knife to remove the excess dough, leaving about 1⁄4 inch / 3 mm all around the outside edge. Chill for at least 30 minutes, or up to 1 hour.

3. Preheat the oven to 350°F / 175°C with a rack in the middle (preferably with a Baking Steel or stone on it).

4. Spoon the jam onto the center of the bottom crust and spread into an even layer. Roll out the second half of the dough; You can leave it as a full crust, or do cutouts to reveal the jam below (see p. 90), or cut strips and weave a lattice; see p. 94).

Transfer the top crust to the top of the tart. Use your fingers to pinch the top crust to the excess bottom crust all the way around. Use a paring knife to trim the excess dough from the edges of the pie, holding the blade flush with the edge of the pan as you cut.

5. Transfer the tart to the oven and bake until the dough appears matte, set in the center, & golden around the edges, 40-45 minutes.

6. Let the tart cool completely, then, if using, sift powdered sugar over the top before slicing and serving.

Make Ahead and Storage:

This tart can be made up to 24 hours ahead and stored, wrapped in plastic wrap at room temperature.

NOTE:

If desired, you can brush the top crust with egg wash (see page 98) or beaten egg white to help it brown evenly and give it a little sheen.

INGREDIENTS Double recipe Roll-Out Cookie Crust (page 62), divided in half, formed into disks, and chilled 510 g / ½ cups jam Powdered sugar for dusting (optional)

Publisher ‏ : ‎ Harvest (November 10, 2020)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 352 pages
ISBN-10 ‏ : ‎ 0358229286
ISBN-13 ‏ : ‎ 978-0358229285
Item Weight ‏ : ‎ 3.1 pounds
Dimensions ‏ : ‎ 7.94 x 1.31 x 10 inches

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