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jam tartaroons

18 December 2013 by Dominic Franks

… we live in a funny old world us cooks don’t we… so desperate are we for originality in our world of baking traditions that go back centuries that we’ve taken it upon ourselves, like some kind of crazed Doctor Frankenstein to stitch together the classics… not happy with simply eating a donut or a croissant Dominique Ansel created the cronut… and now we have starbucks and poor Bea Vo slugging it out over the Duffin, although I do have to say I love the Gregg’s version which they’ve aptly named the Muffnut… oh and let us not forget the humble cake-pop which seems to be some grandma of all cake hybrids… there are many others i’m sure and being a massive fan of both food and all things etymological i’ve decided to jump on the band wagon…

jam tartaroons
if i’m honest I kind of stumbled on to these by pure accident and they’re really just a jam tart with a egg white and ground almond topping made up from left-overs of my recent foray into mince-pie making… but nonetheless they were stupidly easy to make which is great for the oncoming festive period, tasted rather sublime and lasted about five seconds… ladies and gentlemen, I give you the jam tartaroon…

for the coconut pastry see here
any jam of your choice
2 egg whites
75g ground almonds or desiccated coconut
2 tablespoons sugar
a sprinkling of edible glitter

pre-heat your oven to 160C
make double the amount of pastry you would normally need, it’s always great to have a yummy sweet shortcrust pastry in the fridge during christmas, roll it out and cut out to line a mini tart tray

in a large clean bowl, whisk up the egg whites until they are stiff, then add the sugar, the ground almonds and a tablespoon of jam and whisk again until smooth and silky

place a teaspoon of jam into the bottom of each tart and top each one with a teaspoon or two of the egg white mix

bake for 15 mins or until just beginning to brown, then let them cool before serving…

it being Christmas… or xmas as some naughty monkey’s like to call it… and these are undoubtably a yummy xmas treat i’ve decided to enter these into this months brilliant AlphaBakes challenge which has the unfortunate letter X to contend with… i’m sure the hosts Ros from The More Than Occasional Baker and Caroline from Caroline Makes will allow me this frivolity… i’ve entered far more tenuous entries before this…

eat and of course, enjoy!

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Filed Under: Vegetarian Tagged With: #AlphaBakes, coconut macaroons, jam, jam tarts, macaron, pastry, tartaroon, xmas treats

Previous Post: « Maple, Almond and Brazil Nut Granola with Cranberries
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Comments

  1. Coombe Mill says

    18 December 2013 at 10:11 am

    Looks like mince pie meets almond slice – yum!

  2. Kavey says

    18 December 2013 at 11:56 am

    They look rather tasty and I love your portmanteau name! 🙂

  3. Jean says

    18 December 2013 at 12:44 pm

    I love little tarts like this. They look gorgeous, what a great idea!

  4. Baking Addict says

    18 December 2013 at 10:24 pm

    What a brilliant idea! I love the idea of tartaroons and I'm sure we'll be seeing it in the shops soon 🙂 Thanks for entering AlphaBakes.

  5. Shu Han says

    19 December 2013 at 4:06 am

    I don't call this desperate for originality- more like bloody brilliance, and happy use of leftovers 🙂

  6. Jenn S says

    19 December 2013 at 12:29 pm

    It is quite interesting how we make the classics not so classic anymore… but I guess as long as they still taste good, it's never too much of an issue 🙂
    The tartaroons look wonderful!!! Like little pies of happiness!!

  7. Alison Cross says

    19 December 2013 at 7:20 pm

    Right – I'm making these THIS weekend. Fantastic! And some ginger fudge *pats hips and belly* I'll start fasting again in 2014 😀

  8. Sarah Ronchetti says

    19 December 2013 at 10:34 pm

    These look fantastic, I will be making these, this weekend! thanks!

  9. Deena Kakaya says

    19 December 2013 at 11:37 pm

    Your recipe is just my kind of thing, thinking of making a batch as nobody apart from my mum actually eats a whole mince pie at Christmas. X

  10. Suelle says

    20 December 2013 at 9:21 am

    It sounds a delicious combination of flavours!

  11. Phil in the Kitchen says

    20 December 2013 at 4:12 pm

    Nice idea and, to be honest, I could do with a short diversion from all the mincemeat I keep being offered at the moment. I love that pastry.

  12. Ruth Ellis says

    20 December 2013 at 10:36 pm

    What a fantastic name! They look tasty too, and aside from the pastry, very easily milk free. I think with a pack of Jus-Rol, they could become a baking afternoon with Mini-M quite soon 🙂

  13. Karen S Booth says

    21 December 2013 at 7:59 am

    BRILLIANT name and lovely wee tarts too Dom! Great idea for an alternative to mincers for Christmas.

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My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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Here’s the #recipe:

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🍓 3 large free-range eggs
🍓 200g ground almonds
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🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

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🍳 2 large onions
🍳 2 large carrots – roughly grated
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🍳 salt and pepper
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🍳 2 tablespoons of olive oil

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🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

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