Thursday, August 22, 2013

You CAN eat cake for breakfast.

It turns out that you really can eat cake for breakfast! (This probably does not mean you should.)

I was walking home in Williamsburg yesterday and saw a woman carrying a handbag that said "Eat Cake For Breakfast." My first thought was, "No", because I'm not a big cake fan, but this morning, I woke up and took a long look at last night's dessert (Easy Jam Tart), and thought, "F-it. Why not?" and took a bite!


Delicious for breakfast! Delicious for dessert! Delicious!

That said, I'm probably not gonna do it again. I feel a little ill now. I guess that is "why not." : (

Here's the low-down on the cake that got me into this predicament:

Easy Jam Tart
Adapted from Ready for Dessert

1 1/2 cups (210 grams) all-purpose flour
1/2 cup (70 grams) stone-ground cornmeal or polenta
2 teaspoons baking powder
1/2 teaspoon salt
9 tablespoons (4 1/2 ounces or 130 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar
1 large egg, whole
1 large egg, separated
1/8 teaspoon almond extract
1 1/3 to 1 3/4 cups (450 grams) jam (see Note above; I used the smaller amount) or marmalade
2 tablespoons (30 grams) coarse-crystal or granulated sugar

Dessert= Breakfast Cake= Yum! 

In a small bowl, whisk together the flour, cornmeal, baking powder and salt. In a stand mixer with the paddle attachment or in a food processor, mix the butter and 1/2 cup (100 grams) sugar together until smooth. Add the egg, egg yolk (keep the egg white from the second egg on hand for later) and almond extract and beat until combined. Gradually add the flour mixture and mix until the dough just comes together.

Transfer about one-third of the dough to a lightly floured counter and shape it into a log about 2 inches (5 cm) in diameter. Wrap it in plastic wrap and freeze until needed. 

Transfer the remaining dough to a buttered 9-inch (23-cm) tart pan with a removable bottom of a 9-inch (23-cm) springform pan. Using your hands, press the dough evenly into the bottom. If using a tart pan, press the dough up the sides to the rim of the pan and set the tart pan on a baking sheet. If using a springform pan, press the dough about 3/4-inch (2-cm) up the sides of the pan. Freeze the dough-lined pan until firm, at least 30 minutes.

Preheat the oven to 375°F (190°C). Spread the jam or marmalade evenly over the dough in the pan. Cut the chilled dough into very thin discs with a sharp paring knife. Arrange them slightly overlapped in concentric circles over the jam to form a top crust. Consult this link to more clearly understand what you're doing with the concentric circles... Whisk the remaining egg white with a teaspoon of water until frothy; brush evenly over the tart lid and then sprinkle with 2 tablespoons (30 grams) coarse sugar. Bake until the top crust is golden brown, about 25 minutes. Let cool completely.

Do ahead: This tart keeps beautifully for up to 3 days if well-wrapped at room temperature. Perfect to take along on a picnic.

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