28
JAM TART
Servings: 8
Preparation Time: 15 min
Total Time: 45 min
Ingredients:
Quantity:
Unsalted butter, softened
1 cup (2 sticks)
sugar
1/2 cup + 2 tbsp
Large egg
1
Vanilla extract
1 tsp
All-purpose flour
2 1/2 cups
Salt
1 tsp
Apricot jam
12-oz jar
Lemon juice
1 tbsp
Milk
3 tbsp
1. Turn the function dial to bake. Turn the temperature to
360°F and preheat the oven.
2. With a mixer at medium speed, beat the butter and sugar
in a large bowl until blended. Increase the speed to high,
and beat until light and fluffy. Reduce the speed to medi-
um. Beat in the egg and vanilla. Stir in the flour and salt
until mixture is crumbly. Gather the dough into a ball. Di-
vide the dough into two pieces, one slightly larger than the
other. Wrap and refrigerate the smaller disk of dough.
3. Press the larger piece of dough onto the bottom and up
the sides of an 11-inch tart pan with a removable bottom.
Whisk together the jam and lemon juice in a small bowl.
Spread the jam mixture evenly over the dough.
4. On a lightly floured surface, roll out the smaller disk of
dough to a 12-inch round. Cut the round into 10 strips.
Place half of the the dough strips, 1 inch apart, across
the tart, trimming ends even with side of tart pan. Place
the remaining strips diagonally across to make a lattice
pattern. Brush the strips with milk and sprinkle with the
remaining 2 Tbs sugar.
5. Place the tart on the rack in position 2 and bake until the
crust is golden, about 35 minutes. Cool in pan on a rack at
least 30 minutes. Carefully remove side of pan from cooled
tart.
ORANGE SPONGE CAKE
Servings: 8
Preparation Time: 15 min
Total Time: 55 min
Ingredients:
Quantity:
All-purpose flour
1 cup
Salt
1/4 tsp
Egg yolks
6
Sugar
1 cup
Orange zest
1 Tbs
Orange juice
1/4 cup
Vanilla extract
1 tsp
Egg whites, at room temperature
6
1. Select the bake function. Turn the temperature to 325°F
and preheat the oven.
2. Whisk together the flour and salt in a small bowl.
3. With an electric mixer at medium-high speed, beat the egg
yolks, 3/4 cup of sugar, orange zest, orange juice, and the
vanilla until light and fluffy, about 3 minutes. Fold in the
flour mixture.
4. In a large clean bowl with clean beaters, beat the egg
whites until foamy. Add the remaining 1/4 cup sugar, two
tablespoons at a time, until stiff peaks form. Fold 1/4 of the
beaten eggs whites into the egg yolk mixture to lighten.
Fold in the remaining egg whites until no white streaks
remain. Scrape the batter into an ungreased 9-inch spring-
form pan with a removable bottom.
Place the pan on a wire rack in position 1 and bake until the
top springs back lightly when pressed with your finger and
a toothpick inserted in the center comes out clean, 35 - 40
minutes. Cover loosely with a tent of foil during the last 15
minutes of baking time to prevent overbrowning.
Invert the pan onto a wire rack and let cool 1 hour. Turn
the pan upright and run a small knife around the edge to
loosen. Remove the sides of the pan and cool completely,
about 30 minutes longer.
