MASTER RECIPE FOR JAM GALETTE
Ingredients for an 9" tart or 4 - 3" tart shells:
Pâte Brisée Dough:
1 1/2 cups unbleached flour
1/4 teaspoon sea salt
6 ounces (1 1/2 sticks) cold, unsalted butter, cut into 1/2" pieces
1/3 cup ice cold water
Filling:
1 large egg white
1 1/2 cups homemade jam
Fresh fruit, chopped
Optional garnish: toasted, crushed almonds or pistachios
Preheat the oven to 400 degrees.
Dough: Pulse the flour, salt and butter pieces in with work bowl of a food processor for 5 seconds or work by hand with a pastry blender until the butter is coated with flour and the consistency of coarse sand. Add 2 tablespoons of water and process another 5 seconds, then add remaining water one tablespoon at a time until the dough begins to form a ball. Pieces of butter will still be visible.
Galette: Transfer the dough to a lightly floured work surface. Flour and shape it into a disk between sheets of parchment. Flatten the disk into an 8” circle. Fold in the parchment corners to protect the dough, slide it onto a bake sheet and freeze it for 10 minutes. Remove the chilled dough and roll it out another 2”. Brush the surface with the egg white and spread on the jam within 1-½" of the edge. Fold the uncovered edges of the dough over the filling. Scatter on fresh berries or complementary fruit slices. Return the galette to the freezer for 10 minutes. Bake with parchment lining on a sheet pan for 30 minutes. Cool on a rack.
SUGAR FREE CHERRY JAM
Ingredients for 1 1/2 cups
1 lb fresh sweet cherries
¼ cup frozen apple juice concentrate
¼ cup water
2 Medjool dates, pitted and chopped
1 – 2 tablespoons black currant liquor (optional)
Pit the cherries and combine them with apple juice, water and dates in a 4 quart saucepan. Bring mixture to a simmer and cook, uncovered for 10 minutes. Crush the cherries with a spoon or briefly with an immersion blender to thicken. Taste and add apple concentrate if needed. Stir in liquor to taste if desired.
Spoon the jam into clean preserving jars within ½" of the rim. Attach a new lid and screw cap on tightly. Submerge the jars by 1” in a boiling water bath for 10 minutes. (A pasta pot with a slotted insert is advised.) Remove and let the jars cool on a rack. Store in a dark, cool place. For best flavor, consume within 6 months.
Sugar free jam may also be kept refrigerated for a month in a clean jar with tightly fitting lid. A new lid is not necessary.
