Easy Jam Tart

Ingredients

1 1/2 cups (210 grams) all-purpose flour
1/2 cup (70 grams) stone-ground cornmeal or polenta
2 teaspoons baking powder
1/2 teaspoon salt
9 tablespoons (4 1/2 ounces or 130 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar
1 large egg, whole
1 large egg, separated
1/8 teaspoon almond extract
1 1/3 to 1 3/4 cups (450 grams) jam (see Note above; I used the smaller amount) or marmalade
2 tablespoons (30 grams) coarse-crystal or granulated sugar

In a small bowl, whisk together the flour, cornmeal, baking powder and salt. In a stand mixer with the paddle attachment or in a food processor, mix the butter and 1/2 cup (100 grams) sugar together until smooth. Add the egg, egg yolk (keep the egg white from the second egg on hand for later) and almond extract and beat until combined. Gradually add the flour mixture and mix until the dough just comes together.

Transfer about one-third of the dough to a lightly floured counter and shape it into a log about 2 inches (5 cm) in diameter. Wrap it in plastic wrap and refrigerate it until needed. (As always, I was in a rush and put this in the freezer.)

Transfer the remaining dough to a buttered 9-inch (23-cm) tart pan with a removable bottom of a 9-inch (23-cm) springform pan. Using your hands, press the dough evenly into the bottom. If using a tart pan, press the dough up the sides to the rim of the pan and set the tart pan on a baking sheet. If using a springform pan, press the dough about 3/4-inch (2-cm) up the sides of the pan. Refrigerate the dough-lined pan until firm, at least one hour. (Again, I used the freezer and it was firm in 30 minutes. I am impatient.)

Preheat the oven to 375°F (190°C). Spread the jam or marmalade evenly over the dough in the pan. Cut the chilled dough into very thin discs with a sharp paring knife. Arrange them slightly overlapped in concentric circles over the jam to form a top crust. Whisk the remaining egg white with a teaspoon of water until frothy; brush evenly over the tart lid and then sprinkle with 2 tablespoons (30 grams) coarse sugar. Bake until the top crust is golden brown, about 25 minutes. Let cool completely.

Do ahead: This tart keeps beautifully for up to 3 days if well-wrapped at room temperature. David says that it’s pretty sturdy, so perfect to take along on a picnic. 

Recipe found at: http://smittenkitchen.com/blog/2010/04/easy-jam-tart/#more-6025

Stone Fruits with Honey-Drizzled Soft Cheeses and Toasted Almonds

Yield Serves 4

Ingredients

• 1/2 cup blanched whole almonds
• 2 tablespoons almond oil or extra-virgin olive oil
• 4 ounces fresh goat cheese, room temperature
• 4 ounces fresh ricotta cheese
• Assorted stone fruits, such as 2 sliced nectarines, 2 halved or whole small red or yellow plums, 16 white or red cherries
• 3 tablespoons wildflower or orange-blossom honey

Directions

1. Heat almonds and oil in a skillet over medium heat, tossing occasionally, until almonds are lightly browned, about 5 minutes. Using a slotted spoon, transfer almonds to a plate to cool; discard oil.
2. Stir together cheeses, then mound on a platter, making a small well in the center with the back of a spoon. Surround with fruits and toasted almonds. Drizzle honey into center of cheese. 

Fruit Cobbler Easy Batter

Ingredients:

• 4 tablespoons butter
• 3/4 cup all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
• 1 tablespoon sugar

Directions:

Adjust oven rack to upper-middle position, and heat oven to 350 degrees. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

Peach, Banana, and Blueberry Smoothie

Makes 4 servings

Ingredients:

• 3 ripe peaches or nectarines, pitted and chopped
• 1 cup blueberries
• 1 banana, preferably frozen
• 1 cup low fat or non-fat vanilla yogurt

Directions:

Place ingredients in a blender and blend until smooth.
Thin with some calcium-fortified orange juice if desired