JACOBSON CULINARY ARTS ACADEMY AT TARPON SPRINGS HIGH SCHOOL In the state-of-the-art kitchens students receive career-oriented instruction in both classical and modern culinary arts with an emphasis on the skills needed to succeed in the Hospitality Industry. The Chefs and student of JCAA are proud to have BergHOFF as a sponsor of our program and the student tested recipe of the month. To learn more about our program please go to www.jcaachefs.com Merry Holiday to All!
Individual Sugared Plum Tarts with Cornmeal Crust
18
DECEMBER 2021
• 1 cup all-purpose flour, plus more for dusting • ¼ up fine cornmeal • 1 tablespoon natural cane sugar • ½ teaspoon coarse salt • 1 stick (1/2 cup) cold unsalted butter, cut into small pieces • 1 large egg yolk • 2 to 4 tablespoons ice water • ¼ cup natural cane sugar • 1 vanilla bean, split and seeds scraped • 2 tablespoons cornstarch • 1 ¼ pounds small plums, pitted and sliced into ½-inch wedges • 1 tablespoon unsalted butter cut into pieces
• 1 large egg lightly beaten with 1 teaspoon water • Raw sugar, such as turbinado, for sprinkling
Gather dough into a ball and flatten into a disk. Wrap in plastic. Refrigerate at least 1 hour and up to overnight.
In a food processor, combine flour, cornmeal, cane sugar, and salt. Add butter and pulse just until mixture resembles coarse meal. In a bowl, lightly beat egg yolk; add 2 tablespoons ice water. With machine running, add egg yolk mixture in a slow, steady stream. Pulse until dough just holds together; add up to 2 tablespoons more water, 1 tablespoon at a time, if necessary.
In a bowl, stir together cane sugar and vanilla seeds; stir in cornstarch. Add plums and toss until coated. On lightly floured parchment, roll out dough to 1/8-inch-thick, cut out 5 or 6 circles with a 4-inch round cookie cutter. Transfer dough and parchment to a baking sheet. Arrange plums in center of dough, leaving a 1-inch border. Fold border over filling, overlapping
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