Apple-Jam Tart (蘋果與果醬塔)

The recipe is inspired by David Lebovitz's Easy Jam Tart , and as he mentioned, his recipe is originally adapted from a crostata recipe from the blog Wednesday Chef. Crostata is an Italian dessert tart in a pie form. The filling is traditionally made with cherry, apricot, peaches, or berry jam. David basically added some cornmeal to the dough (which I loved), instead of just using all-purpose flour, to make the dough crispy. Additionally, he changed how the dough is arranged on the top, which creates this really beautiful flowery pattern. (Genius idea!!) Here, I kept both of David's ideas and changed a lot of other things to make it even healthier, such as mixing in some whole wheat pastry flour, using much less butter and jam, and adding the apples and almonds...etc.

(閱讀中文請看續文)

If you have some homemade jam, of course it would be the best choice! Here, I'm using my blackberry jam. 

如果妳有自製的果醬，那當然是最好的了！這裡，我用的是自己的桑聖果醬

I first made this tart when I was invited to my friend's holiday dinner just this past December (see related post, Chez Michel, 1). Truthfully, it's not such a good idea to make something new. This is supposed be the moment for your best dish/dessert to shine, but I have this tendency to try new things whenever I can. Of course, there's always a risk that it might not come out the way you want it to, but if you're an adventurer like me, this recipe sure won't disappoint you-it didn't for me!

Apple-Jam Tart (About 6-8 servings)

A:  5 T unsalted butter plus a little more for the tart pan, at room temperature

     4 T coconut oil, at room temperature
     1/4 C sugar

     1/4 C light brown sugar

B:  1 large egg

     1 egg, yolk and white separated (*save the white for later)
     1/8 t almond extract

C:  1 C all-purpose flour

     1/2 C whole wheat pastry flour
     1/2 C stone-ground cornmeal
     1/4 t sea salt

     2 t baking powder (*preferably aluminum-free, see Back to the Basics)

2 medium-sized apples

3/4 C (450g) raspberries, blackberries (what I used here), blueberries, or apricot jam

About 2 T sliced almonds

1 T coarse raw sugar, such as turbinado, for finishing the tart

1. Rub a little bit of butter over a 9-inch removable bottom springform tart pan to prevent the tart from sticking.

2. In a stand mixer with the paddle attachment, beat together ingredients A until well-combined. Meanwhile, sift together ingredients C.

3. Mix in B.

4. Gradually add C until the mixture comes together.

5. Take 1/3 of the dough and roll it into a log about 1 1/2-inches (3.5 cm) in diameter, wrap it with plastic wrap and chill it for 1 hour. *You can also put it in the freezer for 20-30 minutes to shorten the process.

6. Gather the remaining dough and place it in the tart pan. Use your hand to press the dough as evenly as possible onto the bottom and around the side of the pan. (See photos) Chill the tart pan in the fridge for about 1 hour.

7. When the dough is firm, take it out and cut it into thin rounds. Place each cut piece on a flat plate that is lined with a piece of plastic wrap. Put it back to the fridge and chill.

8. Preheat the oven to 375°F (190°C). Peel, core and cut the apples into 1/4-inch thin slices.

9. Take out the cut pieces of dough and the tart pan. Spread the jam over the dough in the pan. Arrange the apple slices over the jam.

10. Arrange the cut pieces of dough over the apples to create a pattern. You can overlap them a little bit if you'd like to.

11. Whisk the reserved egg white until a bit foamy, then brush the egg white evenly over the top crust. Sprinkle the almond slices and the course sugar on top.

12. Baked until the top is golden brown, about 25 minutes.

*As easy as the recipe is, it does take time to make it look nice. You can make the dough the night before and follow the procedure up to #7. Just wrap the tart pan or put it in a bag to store it in the fridge overnight.

這個食譜配方的靈感源自於DavidLebovitz 的簡易果醬撻食譜(Easy Jam Tart)，正如他所說的，他的食譜是 Wednesday Chef部落格上的crostata食譜改寫而來的。 Crostata是一種與派類似的意大利甜點 。傳統是以櫻桃、杏桃、或莓子果醬為餡。David基本上在食譜裡添加了一些磨碎的玉米粉 ，而不是只使用一般的麵粉，使其吃起來較脆。此外，他在果醬上面擺放麵團的方式也大與不同，讓整體看起來更漂亮！這些， 我都並沒有做什麼改變，但是我把整個食譜改良的比較健康，例如使用一些全麥糕點麵粉，減少糖、 奶油和果醬的份量，並添加了蘋果和杏仁...等。

我第一次做這個塔，是前一個月被朋友邀請到家裡慶祝節日(請看相關文章「神秘嘉賓Michel, 1」)。老實説，若想帶一個之前沒有做過的甜點去做客，並不是一個很好的主意，因為這正應該是你show off拿手甜點的好機會，但你若是像我一樣總是愛冒風險、也喜歡嘗試新事物，這個食譜肯定不會讓你失望的！

Mix ingredients A for a few minutes

放入A料，打幾分鐘至均勻

Add ingredients B to A and mix

加入B料

 

Add C and mix in low spead until everything just come together

用慢速攪拌並慢慢加入C料一起混合

果醬與蘋果塔

A: 回溫無鹽奶油 小匙 公克

    椰子油 4大匙 *若冰在冰箱，要先回溫

    白糖 1/4 杯

    紅糖 1/4 杯

B: 一個蛋

    一個蛋 蛋黃與蛋白分開 *蛋白留起來備用

    杏仁精

C: 中筋麵粉 1杯

    全麥糕點麵粉 1/2杯

    玉米粉 1/2杯 *不是玉米澱粉

    細海鹽 1/4 小匙

    泡打粉 2 小匙 *最好是使用無含鋁泡打粉 (請參考Back to the Basics)

2個中型的蘋果

紅莓，桑聖， 藍莓，或杏桃等果醬

杏仁片 約2大匙

1 大匙粗顆粒生糖，如turbinado

1. 在直俓9吋(約23 cm) 的底部活動式塔盤上抹一點

2. 在一台攪拌機內放入A料，打幾分鐘至均勻。在這同時，過篩C料.

3. 加入B料

4. 用慢速攪拌並慢慢加入C料一起混合

5. 取1/3的麵團，用手掌滾至直徑約3.5 cm的長條，用保鮮膜捲起來包好，放置在冰箱1小時。 *也可以把它放在冷凍庫 20-30分鐘，以縮短這個過程

6. 將剩餘的麵團，全放入塔盤。用手盡可能的將麵團均勻的按平在塔盤的底部和側邊。放置冰箱冷藏約1小時。

7. 當麵團變硬，從冰箱把它拿出來切成薄片。將切好的薄片一片片放在一個鋪有保鮮膜的盤上，放置回冰箱

8. 烤箱預熱至375°F（190°C）。蘋果去皮，去籽 ，切成 1/4吋 (0.5 cm)的薄片。

9. 將切好的薄片麵團和塔盤取出。在塔盤底部均勻的塗上果醬。將蘋果片排在果醬的上方

10. 在蘋果片上擺放切片的麵團，可以稍微重疊排放

11. 把之前保留的蛋白取出，打至有點泡沫，將蛋白均勻的刷在塔的頂部。撒上杏仁片和粗 生糖。

12. 烤至頂部呈金黃色，約25分鐘。

*雖然做法簡單，但若要使其看起來漂亮，卻有點費時間及功夫。可以選擇將麵團在前一天晚上先做好 (至步驟7)，存放在冰箱裡。但要用保鮮膜將塔盤包起來!

I did not line a piece of plastic wrap on the plate as I suggested in the recipe, so the cut pieces of cough were sticking to the plate a little bit and not very easy to pick up. 

我沒有像我在食譜中所説的在盤上鋪一層保鮮膜，所以那切成薄片的麵團稍微黏在盤上

I realized that I forgot to add the baking powder, so the dough didn't quite rise like the one I made for my friend. (See Chez Michel)

烤完才發現竟然忘了加泡打粉，所以沒有漲起來，看起來和拿去朋友家的不太一樣 >w< (

請參考相關文章「神秘嘉賓Michel, 1」)

Even with a mistake, it still tasted delicious. This is the dessert that can never go wrong!即使忘了放泡打粉，還是很好吃，證明了是一道絕對不會做失敗的甜點！XD