serves
8
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
8
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
It was the first baked dessert I ever made as a kid, and I have loved it dearly ever since. To make this dessert shine, you need to use a tart jam. My personal favorite is plum, but black currant and cranberry work great as well.
Ingredients
- 4 cups plain (all-purpose) flour, plus more for dusting
- ½ tsp baking powder
- ½ tsp salt
- 1 cup cold unsalted butter, cubed
- 2 eggs
- ¼ cup sugar
- 1 cup + 1½ tbsp (350 g / 12 oz) tart jam (such as plum, blackcurrant, or cranberry)
Freezing / chilling time: 1 hour.
Instructions
- In a food processor, combine the flour, baking powder, and salt and pulse briefly two or three times to mix. Scatter the butter over the flour mixture and pulse a few times until the butter and flour are well incorporated and the butter pieces are about the size of peas.
- Transfer the mixture to a large bowl and add the eggs and sugar. Mix all the ingredients together with a rubber spatula until the dough comes together in a shaggy mass. Then begin kneading the dough with your hands in the bowl until you have a smooth ball. The dough will be soft and slightly sticky. Work very quickly or the butter will start melting from the warmth of your hands.
- Transfer the dough to a cutting board and cut off a good chunk, about one-third of the total weight. Wrap it tightly in plastic wrap and put it into the freezer for 1 hour. Wrap the remaining two-thirds of the dough in plastic wrap and refrigerate it for 1 hour.
- Preheat the oven to 180°C (350°F).
- Cut a 30 cm x 38 cm (12 in x 15 inch) sheet of baking (parchment) paper. Remove the larger piece of dough from the refrigerator, place it on the parchment, and roll it out into a rectangle 1 cm (½ in) thick. Transfer the parchment paper together with the dough to a large baking tray (sheet pan). Evenly spread the jam over the dough.
- Remove the smaller piece of dough from the freezer and, using the large holes on a box grater, grate the dough evenly over the jam.
- Bake the pastry until the top is lightly golden, 30 to 35 minutes. Let completely cool on the pan on a wire rack, then slice and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
It was the first baked dessert I ever made as a kid, and I have loved it dearly ever since. To make this dessert shine, you need to use a tart jam. My personal favorite is plum, but black currant and cranberry work great as well.
