After a slew of failed recipes this past weekend, I was a little shaken. However, I’m closing on a contract with a start-up, where I’ll be working with extraordinary women who are launching a product perfect for the fashionable lady, I rocked out a few cookbook reviews, and I scheduled a breakfast interview with an extraordinary company located out west…so a woman just had to celebrate.
For a time, I loved everything that was Kinfolk Magazine. From the austere, minimalist photography to the stories that were at the very core of why I adore food, I felt as if I had found the magazine that I’d be waiting for — a union of type and image that not only conveyed the promise of a dish but elevated the prose to that of art. However, the past two issues felt off to me. It felt as if I had stepped into another episode of the kids cooler than you, and suddenly I felt like Kinfolk was slowly evolving to become the McSweeney’s of food. Then after a recent, rather unfortunate experience with an abrasive customer service representative, I decided to not renew my subscription. Odd. I had once aspired to contribute to this magazine, but now it feels tarnished. That’s not to say that I won’t pick up the occasional issue on the newsstand, but perhaps I won’t be as quite a zealot.
I will say that the autumn issue is a delight. Focusing on inspiring us to untangle ourselves from the devices that only serve as barnacles, you’ll find new ways to create extraordinary experiences, food and otherwise. And when I discovered this simple tart recipe, I knew I’d found my celebratory sweet.
INGREDIENTS: Recipe adapted from Kinfolk Magazine, slightly modified
9 tbsp unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 cups almond flour (ground almond meal)
1/2 tsp baking powder
1/2 tsp salt
1/2 cup cane sugar
1 large egg, room temperature
1/2 tsp vanilla extract
1/4 tsp almond extract
12 oz high-quality raspberry jam (I had blueberry on hand, so use what you fancy)
1/2 cup sliced almonds
1 tbsp cane sugar for the top
Notes in the Margins: The original recipe called for 1 3/4 cup all-purpose and 1 3/4 cup almond flour, which I thought was a bit excessive when I was adding the dough the wet mixture. Also, I reviewed the Kinfolk recipe, and the cup to gram conversions for the white flour doesn’t jive with about seven sites that I’ve checked. Clearly, I could be mistaken, but I’d use the above cup measurements, which will yield a lovely tart. In retrospect the tart was a little sweet, so I’m dialing down the original 2/3 cup sugar to 1/2 cup. The jam will be sweet enough.
In all candor, Kinfolk’s instructions were a bit dodgy, so much so that they left out the part where you are supposed to mix the dry ingredients into the wet ingredients. Bizarre. So I’m going to tell you how I adapted their directions and pulled this off.
Pre-heat the oven to 350F. Grease a 9inch tart pan with a removable bottom with one tablespoon of butter.
Sift the flours, baking powder and salt into a medium bowl. In a stand mixer (or hand-held mixer) fitted with the paddle attachment, beat the butter and sugar on medium speed until light + fluffy, approximately 3-4 minutes, scraping down the sides of the bowl as you go. Add the egg and beat until completely incorporated. Add the extracts and beat to combine. The mixture will look a little curdled, but don’t freak out — it’ll be fine when you mix in the flour.
In three batches, add the flour mixture, making sure that each batch is incorporated into the wet mixture. Once the flour is added, the dough should come together slightly, feel a little dry and slightly sticky. You want the dough to easily come together when pressed in your hand.
Press two-thirds of the dough into the bottom and up the sides of the pan, working from the center out. You won’t think it’ll stretch. Trust me, it will. Spread the jam evenly on top of the dough with a butter knife or an offset spatula.
Roll the remaining dough into a cylinder about 9inch long and slice into rounds, 1/4 inch thick. Arrange the rounds on top of the jam, slightly overlapping them, starting from the edge and working to the center. As you can see, I was a little haphazard, which doesn’t matter since this tart was GODDAMN DELICIOUS. Sprinkle the tart with the sliced almonds and sugar.
Bake for 35-40 minutes or until the jam is bubbling and the dough rounds are slightly browned. Transfer the tart to a rack and cool completely, about 1 hour. (I didn’t do this, as I’m completely impatient and ate the tart piping hot. IDC. IDC.) Remove the tart from the an and transfer to a serving plate. The original recipe called for confectioner’s sugar, but that’s just bananas.