sometimes when i’ve got a ton of jam sitting around the house, i bake it into cakes, cookies, bars and tarts! i started out aiming for a rendition of the classic linzer torte, but with a lot of changes:
- pâte sucrée instead of hazelnut flour
- covered in hearts rather than the usual basket lattice
- earl grey mixed berry jam instead of raspberries
- the addition of pecans
by the time i finished, i don’t think it resembled the linzer torte very much at all but it tasted good to me, and i suppose that’s all that counts in my book.
Earl Grey Mixed Berry Jam New Way Linzer Torte
(makes 1 nine-inch tart)
- Prepare blind baked tart shell following steps 1-6 of apricot-almond cream recipe.
- Sprinkle pecans on the bottom of the cooled tart shell.
- Then, fill the tart with jam until the jam is about 1/4 to 1/3 inch from the edge (i had underfilled mine in the picture).
- Roll out about 100g of pâte sucrée until it is 1/4 inch thick. Place the flattened pastry in the freezer for 5 minutes. Then, cut out 20-25 1.5 inch heart shapes with a cookie cutter. Arrange on top of the jam.
- Bake at 350ºF for about 40 minutes or until the crust has browned and the jam is bubbly.
- Cool on a rack.
- [Optional] When completely cooled and ready to serve, dust with some confectioner’s sugar.
there’s been a strawberry glut going on, such that stores and street vendors (even in manhattan) seem to be almost giving them away. i bought too many the other day, couldn’t finish them before traveling overseas, and decided to freeze them for another use. as i was cleaning out my freezer this weekend, i discovered that i had built up a pretty mighty stash of frozen raspberries, blackberries and blueberries in addition to the latest strawberry addition. there was really only one thing to do: make jam! and if i’m going to make jam, i might as well brew up a flavour that i really like and can’t find in stores — hence the earl grey, an ingredient which really seems to enhance to aromatic properties of all sweet goods.
seeing the jam delightfully nestled in a fido clamp jar, i thought it only made sense to display the unctuous delight on a piece from my liberty print collection. yay liberty! yay fido! yay jam!
Earl Grey Mixed Berry Jam
(makes ~1 quart)
||900g or ~2 lbs
||600g (using ¾ the amount of sugar to fruit is usually a good rule of thumb to preserve the fruits; however, i like my jam less sweet and can usually get away with using 2/3rds)
||Juice of 1 lemon
|Earl Grey Loose Tea Leaves
||2 tbsp + 1 tbsp
- Brew a very strong cup of earl grey tea using 2 tbsp and 1 cup of hot water, and set aside. I let my tea leaves steep in the hot water for 1 hour before straining out the tea leaves.
- Pour berries, sugar and lemon juice into a medium-sized bowl and combine with a wooden spatula. Allow the mixture to macerate overnight in the refrigerator.
- Place a clean plate in the freezer.
- The next day, pour the berry mixture, brewed earl grey tea and 1 tbsp of dry tea leaves into a clean wide bottomed pot. I usually use my 5 quart dutch oven or my copper lined all-clad stock pot.
- Allow the mixture to simmer over medium-high heat, stirring intermittently.
- When the liquid has reduced to half and the bubbles and foam begin to subside, stir more regularly and begin testing for “done-ness.” To do so, take your clean plat out of the freezer, put a small amount of jam on the plate. Return it to the freezer for 1 minute. Take your finger, and push on the jam slightly. If it is done, you will see wrinkles appear on the jam. If it’s not done, it will be liquid and run all over.
- Pour into a clean jar and close the lid. (Sealing in hot jam actually creates an airtight seal. I get a popping sound when I re-open it later on). When cool, store in refrigerator. (I’ve kept my jam in good condition in the fridge for up to 1 year. For longer shelf-stable storage, refer to proper jamming techniques.)