I really don't like to follow instructions. I always read them, and then choose to follow or ignore them at will. When it comes to recipes, it generally concerns what ingredients/tools/pans I have on hand. Which, depending on where I'm baking, can be quite limited. That's how I've ended up using a Pam lid for a cookie cutter, dropping my cake, and having not-really-lime-tasting lime cookies.
It's also how I ended up with this slightly deformed David Lebovitz Jam Tart.
The original recipe calls for a tart pan or springform pan, neither of which I had on hand. The closest thing I had was a 9-inch foil pie pan. So of course I went on with the recipe.
I think the pan substitute doomed me in ways I hadn't forseen. The slant of the sides of the pan produced a much too thick crust - as did the too-small pan. That wouldn't be so bad with a standard pie crust, but this cornmeal version was a little heavy with the added bulk.
Then there was the topping - I love the idea of topping a tart with discs of crust, but for a recipe labeled "easy jam tart," this was a little labor intensive. I found cutting the discs quite difficult even when frozen - though again, this was likely due to my lack of even a remotely decent knife.
Anyway, while I didn't love this dessert my friends certainly seemed to, most even going for seconds, so there was obviously some redeeming factors. I'd be happy to experiment with the formula again with some tweaks and changes - plus a real pan!
Tip of the Day: A sharp, thin-bladed serrated knife like this one works best for cutting slices off a log, like in this recipe or most standard icebox-cookie recipes.
Recipe: (from David Lebovitz)
9 tablespoons butter or margarine, softened
1/2 cup sugar
1 egg yolk
1/8 teaspoon almond extract
1 1/2 cups flour
1/2 cup stone-ground cornmeal
1/2 teaspoon sea salt
2 teaspoons baking powder
1 3/4 cups apricot, raspberry or other jam
Beat together butter and sugar until well-combined. Mix in the egg, egg yolk and almond extract.
Gradually add in the flour, cornmeal, salt and baking powder, just until combined.
Divide the dough into 2/3 and 1/3. Press the 2/3 into a disc and refrigerate, and roll the remaining dough into a 2-inch log and freeze it.
After a 1/2 hour press the refrigerated dough into a 9 or 10-inch tart pan.
Spread the jam evenly on top.
Slice discs from the frozen log and lay on top of the jam. Sprinkle with sugar - coarse is best.
Bake at 375 F for 20 to 25 minutes or until golden brown.