Greengage rough puff tart

Yesterday, I realised I missed the date to participate to Eat Drink Blog 2010
I was completely mistaken: I kept in mind the exhibition date instead of the deadline 😦 …

Anyway, I encourage you to go and have a look at all the pretty cool pictures taken by Aussie and Kiwi food bloggers ! No doubt judges will have a hard time to choose…

greengage and plum jam

As a way to forget all about my silliness, I tried to find solace and baked a little tart…
A tart again, I know… But I’ve bookmarked in the recipe book Turquoise the yogurt pastry described as a “wonderful pastry” and “perfect for making all kinds of open tarts“.
These flaterring words were enough to make me want to try this variation of rough-puff pastry.

Plum jam and greengage tart

The result was as good as described and sweet greengages and homemade plum jam moisten perfectly this flaky pastry.
In addition, the dough is really soft and pliable and allows any kind of fancy shaping…

Greengage tart

Greengage Tart with Plum Jam and Yogurt Pastry

Yogurt pastry (recipe adapted from Turquoise) makes 300g dough
Please not, unless the egg, proportions have been halved here.
I used plain flour instead of self-raising one, did make more turns and did not brush with butter the dough for each fold as mentioned.

50g thick natural yogurt (Greek yogurt for me)
80g melted unsalted butter
1/2 tbsp olive oil (hazelnut oil for me)
1 egg
110g sifted flour
Pinch of salt

Topping

Half dozen greengages, pitted and halved.
Plum jam.
Shredded macadamia nuts (optional)

With an electric mixer, combine yogurt, butter and oil. Then beat in the egg. Add flour and salt and beat at low speed for 5 minutes until soft and silky. Wrap the dough with cling wrap and refrigerate for one hour. On a lightly floured surface roll the pastry in a rectangular shape (40-50cm long). Fold in two sides of the rectangle to meet in the middle, then fold one side on the other. Turn 90° anti-clockwise and fold again two sides in the middle and then one side on the other. Refrigerate for 30 minutes, then roll the pastry and repeat the folding step. After the third folding turn, preheat the oven to 210°C, remove the pastry from the fridge and roll out on a floured surface. Transfer the dough on a baking tray lined with baking paper. Prick the bottom of the tart. With a sharp knife make an incision in the dough, one cm around edges. Then spread plum jam, keeping the cm free all around. Place greengages on top and bake for 10 minutes at 210°C then lower to 180°C and bake for further 10-15 minutes. Remove from the oven and let it cool on a wire rack. Toss shredded macadamia on top.

La suite en français…

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