Sugarplum Orange And Apricot Earl Grey Jam Tarts Recipes

SUGARPLUM-ORANGE AND APRICOT-EARL GREY JAM TARTS

Steps:

• Place nuts and 1 1/2 cups flour in a food processor. Process until nuts are finely ground. Add remaining 3 cups flour, salt, baking powder, and 1 1/2 teaspoons nutmeg; process to blend.
• Using an electric mixer, beat the sugar and butter in a large bowl until creamy, about 2 minutes. Add 6 tablespoons cream and 3 egg yolks; beat to blend well, about 1 minute. Add half of flour mixture; beat just to blend. Add the remaining flour mixture and beat until large, moist clumps form. Divide dough equally into thirds. Form 1 portion into a ball; flatten into a disk. Wrap in plastic and chill while preparing tarts.
• With lightly floured hands, press the 2 remaining dough portions evenly onto bottom and up sides of the tart pans. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
• Preheat oven to 375°F. Mix tea and 1/4 cup boiling water in a small bowl; set aside to steep for 15 minutes. Stir apricot jam and strained tea in a medium bowl to blend. Stir plum jam and orange zest in another medium bowl to blend.
• Using a lightly floured rolling pin, roll reserved dough disk out on a lightly floured surface to 1/8" thickness. Using decorative cookie cutter, cut out shapes. Gather dough into a ball, roll out, and repeat until enough cutouts are made to arrange on tops of tarts. Freeze any remaining dough for future use.
• Spread apricot jam mixture in an even layer over crust in 1 tart pan. Spread plum jam mixture in an even layer over crust in other pan. Place dough cutouts decoratively over jam. Whisk remaining 1 tablespoon cream and remaining egg yolk in a small bowl. Brush cutouts with cream mixture. Mix remaining 1/2 teaspoon nutmeg with raw sugar; sprinkle over tarts.
• Bake tarts, rotating pans halfway through and covering crust edges if browning too quickly, until top is golden brown and jam is bubbly, 45-50 minutes. Transfer to wire racks and let cool (jam will set as tarts cool). DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

ORANGE-APRICOT JAM

Steps:

• Mix apricots, sugar, orange zest, and lemon juice in a very large pot. Bring to a boil over medium heat. Simmer, stirring occasionally and skimming any scum off the top, until apricots look glassy and the liquid thickens, 20 to 25 minutes.
• Spoon the jam into 3 pint jars, leaving 1/4 inch of space at the top. Seal jars and let the jam cool to room temperature, 1 to 2 hours, before transferring to the refrigerator.

APPLE TART WITH ALMONDS AND APRICOT JAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
• Heat apricot jam, brown sugar, and heavy cream in a small saucepan until mixture is well combined and simmering, about 6 minutes. Let jam mixture cool, 20 to 25 minutes.
• Roll out puff pastry onto a lightly floured surface; press into an even layer in the pie pan to form the base of the tart. Cover the tart with apple slices by overlapping them across the tart. Scatter cubed butter evenly over the apples; pour the jam mixture over the tart.
• Bake in the preheated oven for 30 minutes. Turn the pan and sprinkle sliced almonds over the tart. Continue to bake until the the top starts to bubble, about 30 minutes more.