Raspberry Orange Jam Tart

With Almond Cookie Crumble

by LEON BOUTEILLER

Thanksgiving, Christmas and the New Year holidays are just around the corner, barreling down on us like a herd of buffalo! In the restaurant business it is especially taxing but for any home cook the holiday meals and prep work can be a source of anxiety. I know some cooks enjoy the challenge and gives them a chance to show off their skills; for others it’s just something to slog through. If you enjoy the planning, preparation and staging meals to be ready at the appropriate times, just go for it! If, however, you want to make it easier, arrange help and have the guests bring some side dishes and desserts; you can provide the main course and the venue.

Choosing simpler recipes and shortcuts help as well. Planning ahead and getting vegetables cleaned and cut, pies baked and as much done in the days ahead of the big event are crucial to a smooth presentation. Peel and cut potatoes the day before and store covered in water. The same can be done with other root vegetables. Brussels sprouts can be prepared ahead of time. Even cheese platters and antipasto can be laid out, wrapped and refrigerated.

Don’t have time to make whipped cream for the dessert round? Put the ingredients in a cold mason jar and have your guests give it a shake as they pass it around. It will add a little fun to the party and it works surprisingly well. Need a crème Anglaise? Just melt some vanilla ice cream in a microwave oven and give it a stir.

With all this in mind, I have a simple tart recipe made with a shortbread crust and topping with a purchased jam filling that is easy as it gets. It is delicious and an unexpected change from the norm. Though this recipe calls for raspberry jam, any favorite fruit jam or preserves work as well. Be sure that whatever you choose is a fairly set jam, not too loose.

RASBERRY ORANGE JAM TART
with Almond Cookie Crumble

Ingredients for the crust:

3 sticks unsalted butter
3/4 cup granulated sugar
3 cups all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/4 teaspoon salt

Method for the crust:

cream the butter, sugar and the extracts in the bowl of a stand mixer with the paddle attachment until light, scraping down the bowl once or twice
add the flour and the salt and with the mixer on low, blend just until fully combined
dump the dough out on a lightly floured board and pull it together into a ball
divide about 1/3 of the dough off and set aside at room temperature
place the larger piece of dough into a nine or ten inch fluted tart pan with a false bottom. Press the dough evenly onto the bottom and fully up the sides of the pan and refrigerate

Ingredients for the filling:

2 cups raspberry jam
1/2 cup orange marmalade
1 cup fresh raspberries

Method for the filling:

mix the jam and the marmalade together and then fold in the fresh berries

Ingredients for the topping:

the remaining 1/3 of the dough
1/2 cup blanched slivered or sliced almonds

Method for the topping:

mash the ingredients together

Assembly and baking:

spread the filling evenly in the prepared crust
with your fingers, break off teaspoon sized pieces of the topping and distribute evenly across the filling. Perfection is not needed and irregular pieces are best. Some filling will peek through and that is okay
place the tart in a preheated 400 degree F convection oven and immediately lower the temperature to 350 degrees F
bake for approximately 30 minutes or until the topping is golden and the filling just begins to bubble a bit
remove from the oven to a cooling rack
serve at room temperature as is, or with some of that mason jar whipped cream and a few fresh berries

I hope that this recipe and a few of my suggestions help to take the stress out of preparing your holiday feasts. I’ll have some more recipes and suggestions as we get deeper into the holiday season. Enjoy!