Plums are blooming everywhere, even at our farmer’s market. Plums are such a beautiful fruit, a gorgeous magenta in color, sweet and sour at the same time, and so juicy! A very old and good friend of mine gave me these awesome plums from her plum tree! I know I have been getting fruits from friends which is so wonderful! If I could I would swim in fruits! J Anyways, I have been wanting to try a plum and sage jam for a long time. So the experiments in JAM LAB began, and the result was a very luscious plum and sage jam with sage from my very own garden. I simply love the flavor profile of this jam, it is not too sweet, wonderfully tart, and so perfect for a crostini, on ice cream, or on plain toast/bagel/croissant! I can’t wait to get more plums from the market so I can start working on the next jam for my product line!
This is a perfect jam for a very easy peasy dessert recipe called Fregolatta, or Italian Shortbread Tart. A savory, sweet, tart jam is required for this recipe. I have made it so many times but with our Apricot and Rosemary Jam, and it works out beautifully. This time I wanted to try it with the Plum and Sage Jam, and I was delighted with the result! This recipe can be made with any jam, but a tart jam would work best in this recipe.
The shortbread crust itself takes 15 minutes to make, 10 minutes in the freezer and then 45 minutes to bake off this gorgeous dessert! The crust turns a beautiful golden color and you know that the tart is done. I am loving the dark rye flour and almond flour combination and I have been using it for all my sweet things off late, such as tarts, cookies, waffles etc. The deep flavor from the dark rye and the nutty flavor from the almond flour gives the final product this lovely texture and crunch.
The best way to have this tart? With a shot of espresso or a good latte ofcourse! You can put a little bit of whipped cream on the side as well, but I did not feel the need for whipped cream in this wonderful dessert.
If you have guests coming in short notice, this is one easy dessert to make, even while your guests are present! The tart will be over within minutes! I have made this dessert on the fly so many times and it is always well received!
If you do try this awesome tart, please do not forget to tag #thejamlab on Instagram and/or leave a comment below in the blog post.
- 12 tablespoons unsalted butter, softened
- 1/2 cup brown sugar
- 1 ¼ cup dark rye flour
- ½ cup almond flour
- 1/8 teaspoon salt
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- ¾ cup Plum and Sage Jam
- 1/3 cup sliced almonds
- Recipe adapted from Food52:
- Heat the oven to 350 °F. Position an oven rack in the center of oven.
- Place the butter, and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until the mixture is light in color, about 3 to 4 minutes. Use a rubber spatula to scrape down the sides of the bowl. Add the almond and vanilla extract and mix.
- In a separate bowl, whisk together the flours and salt. Add the dry ingredients to the butter mixture and combine on a low speed just until the dough is thoroughly combined, about 30 to 40 seconds. Remove about ½ cup of the dough and place it in a bowl and into the freezer.
- Press the remaining dough into a 9 or 9 1/2-inch tart pan in an even layer. Put the tart pan in the freezer for 10 minutes.
- Use a small spatula to spread the jam in a thin, even layer over tart. Remove the dough from the freezer and crumble small pieces on top of the jam. Sprinkle the sliced almonds on top. Bake for about 45 minutes, until the crust is golden brown in color. Remove from the oven and let it cool completely.
- Cut the tart into wedges and serve with whipped cream and a cup of espresso!