Cullunary Arts

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

• 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

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. Gather dough into a ball and flatten into a disk. Wrap in plastic. Refrigerate at least 1 hour and up to overnight.

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

slightly and pressing to adhere folds. Dot butter over filling.

Refrigerate until firm, about 30 minutes.

Preheat oven to 375 degrees. Brush edges of dough with egg wash and sprinkle with raw sugar. Bake, rotating sheet halfway through, until crust is golden brown, and juices are bubbling, 45 minutes. Transfer baking sheet to a wire rack and let galette cool. Serve warm or at room temperature with a sprinkle of powdered sugar and freshly whipped cream.