Would you care to join me for some Fergolotta with Almonds and Jam? I've had this recipe for some time, and finally decided to make it. You can choose one of my blue and white teacups for your tea. My friend, Joy, gave me the beautiful pottery pitcher when we first moved to Texas going on 32 years ago. Joy and I were friends in Ohio, and she and her hubby moved here six months before we did. Joy is one of those kind, gentle souls, that is always there for me.
Cissy and her brother, Caiden, joined me for Cooking/Art Camp this week. After having lunch at Chik Fil A, we went and filled up a grocery bag to donate to a local Food Pantry. My church collects these bags once a month, and my helpers found things that were needed.
Both of the kids asked if we were having Cooking Camp. I can't tell you what a JOY it is for me to know that they care so much!! We made S'Mores Pops and they had fun putting these together. I had seen this idea on the Today Show as a less calorie version of S'Mores. You just use a lollipop stick, dip the bottoms in melted chocolate, and then dip in crushed graham cracker. We also dipped some in sprinkles. These would make fun party favors, too!
My son Mike, taught the kids and I how to make a watercolor sunset painting, and then we added a fine point sharpie palm tree at the end. Aren't they pretty?
Yield: 8
Blueberry Preserve Tart with Almonds
The actual name of this recipe is Fergolotta with Almonds and Jam, and I'm not sure what magazine I cut this recipe from. It says that the recipe is adapted from Millie's Bistro, in Toronto. I had some homemade blueberry preserves, but I think raspberry, peach, or apricot would be good, too.
ingredients:
1 and 1/2 sticks (3/4 cup) unsalted butter, softened
1/3 cup sugar
1/2 teaspoon almond extract (the recipe calls for 1/4 teaspoon, but I wanted more)
1/4 teaspoon salt
1 and 1/2 cups flour
1/3 cup blueberry preserves or jam
1/3 cup sliced almonds
instructions:
Beat together butter and sugar in a bowl with an electric mixer until pale and fluffy, about 4 minutes, then beat in extract and salt.
Add flour and mix at low speed until just combined.
Reserve 1/2 cup of dough, wrap in plastic wrap, and chill.
Press remainder with floured fingers onto bottom and sides of 10" x 1" tart pan, with removable bottom. Chill shell until firm, about 30 minutes.
Preheat oven to 350 degrees.
Spread preserves over bottom of tart shell, then crumble the reserved dough over the preserves. Sprinkle with almonds.
Bake in middle of oven until golden brown, about 40 minutes.
Cool tart in pan on a rack, then remove side of pan. Serve warm or at room temperature.
I am sharing this with these lovely parties:
