For a year, I’ve been dreaming of making this Tomato Tart recipe. I’ve been busy with children and life. To veer from recipes, which I know work well, I must think it through. I must improve the recipe to my knowledge. I learned this approach to using recipes from Chef Diana Dillard at the now Seattle Culinary Academy. She is a truly wonderful instructor. She brings to life, the endeavor of making food better than it has ever tasted. I deeply admire her approach and incorporate this into my cookery.
The Tomato Tart’s recipe is lovely and well written. She offers detailed instruction to her readers and brings to life these Strawberry Vegan tartlets! I want one.
Try Chilling the Olive Oil
I like the use of hazelnut oil with hazelnut flour. Her use of pastry flour and whole wheat flours are so perfect. However, I wanted to try this recipe my way. To use the traditional butter pastry crust technique of using chilled butter. I decided chill the olive oil. And found this to be a great trick for a tender crumb. Handling this dough tenderly, is important, as it is easy to over-work this kind of oily dough.
A Quicker-Cooking Pear Jam
I made a pear-nectarine jam which reminds me so much of my Mamaw Glass’s pear preserves. She sent me off to college with these over 20 years ago. They were so good. Every time I went home to visit, I would ask her for another jar. Eventually, the jars were all eaten up. This jam made from the fruit of a single tree was truly divine and have shaped much of my fall cooking throughout the years. I enjoy an annual batch of Pear Preserves. Please check out my recipe, as I have discovered a lazy technique, which produces a quicker-cooking pear jam.
Cooking With Children
I made this with my two year old and we had a great time mixing and drizzling together. With my second child, I give him his own flour and bowl to make play dough, while I make my recipe. It worked lovely yesterday and he enjoyed making red and purple play dough while I made this simple tart.
Better the Second Day
Final note, this tart is better the second day. I like my crust crispy. Crisp up your tart base, allow to cool completely for a crispy cookie like dough. Fill with pear jam, hold in an airtight container and reserve for the following day. The next day, cut into a still-crisp product, with a jam that has almost melted into the crust.
Almond Olive Oil Crust Recipe
1 1/2 cups white pastry flour (9 oz)
1 cup almond flour (6 oz)
pinch sea salt, to taste
pinch sugar, to taste
1/2 cup chilled olive oil
1/2 cup chilled water (maybe more)
- Into a food processor, combine dry ingredients. Pulse to incorporate
- Add all of olive oil to bowl of dry ingredients.
- Cover. Into pulsing food processor, drizzle chilled water until dough comes together.
- Gently, work dough together with hands and pat into a circular, flat shape.
- Chill for at least 3 hours.
- Roll out dough with lightly floured dough roller. Roll into shape to fit tart pan. Be careful gently press dough into tart pan until edges creep up the sides of the pan.
- Prick dough with tines of fork. Fill with parchment and pie weights. Bake at 425 degrees for 25 minutes, until dough is toasty in color.
- Remove pie weights and parchment, allow to cool completely on cooling rack.
4 each, Bartlett Pears (very ripened), peeled & cored
1 each, Nectarine, peeled & cored
1/4 granulated white sugar
to taste, sea salt
- Finely chop fruit, combine in non-reactive sauce pan.
- Cover with sugar and sea salt, gently stir.
- Bring to a simmer over medium heat. Ensure sugar is dissolved. Turn heat off and cool to allow juices to render from the fruit.
- Turn the heat back on: bring back to simmer over medium heat. Allow to simmer until a foamy film appears at the top of the cooking fruit and sauce (about 10-15 minutes).
- With a spoon, skim the scum from the top of the jam. Discard. Continue skimming the scum for about 10 more minutes. Continue skimming throughout preparation.
- Pear Jam should be about finished, cooking for 10 – 20 minutes more. Jam is done when juices coat the back of a spoon and are thick and shiny in appearance.
- Turn jam off and scrape into a glass bowl. Allow to cool completely.
When crust and jam are both completely cool, carefully spread jam to fill tart to the edges. Serve the following day the tart is made. Enjoy!