A crazy afternoon, devoid of anymore creative writing ideas, I had to bake and since I had a jar of homemade apricot jam sitting around, it spurred me to make a jam tart. Opening the fridge to take out the jam , I spotted the fresh figs I bought from the market this morning and I decided to throw them in too!
Here is a very good ‘youtube’ video – showing how to make the tart (or crostata in Italian) – click this link, And the recipe –
300g of plain flour
1 egg + 1 egg yolk (room temp)
125 g butter (take out of the fridge and leave it for about 5 mins)
1 pinch of salt
Filling – 250g of apricot jam + 2-3 fresh figs (peeled and chopped up roughly) + 2 tbp of honey.
In a large bowl or table top space, make a well in the flour and put in the eggs. Pour the sugar around the eggs. Chopped up the butter and scatter the bits around the flour. Sprinkle the salt all over.
Mix the eggs with the flour/sugar/flour mixture and slowly rub in the butter. The dough should be soft and not too sticky. Roll the dough into a ball, wrap it in a gladwrap and place it in the fridge for 1 hour.
Meantime, grease the tart tin (about 20cms). Preheat the over to 180 degrees C.
After an hour, roll out the dough about 1 cm thick or 1/2 inch – make sure you flour the surface and the rolling pin well enough so the dough does not stick. Just like the youtube clip, gently roll the dough out. Place it on the tart tin and cut off the excess edges.
Pour the jam and spread well over the base of the tart. Evenly distribute the fig pieces all over the tart and lightly dot them with some honey. Depending on how sweet your apricot jam is, you can even omit the honey. My homemade apricot jam was more on the lemony sour side, so it could afford a little honey on the figs. Somehow honey and figs go very well.
Roll the excess edges into a ball and roll them out and cut them into strips to make the lattice top for the tart.
Put into the oven and bake for 35-40 mins.
ALTERNATIVE FILLING : Orange Marmalade or Chocolate*
* 200 g dark chocolate
50 g brown sugar
Melt the chocolate with the cream in a heatproof bowl on top of a pot of hot water. Add the sugar and stir till all are well mixed. Leave aside. Bake as you would with the jam. Although reduce the time to 30 mins instead of 40 mins. Leave the tart to cool before putting in the fridge to chill it before serving.