JACOBSON CULINARY ARTS ACADEMY AT TARPON SPRINGS HIGH SCHOOL In the state-of-theart 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
18 DECEMBER 2021
• 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.
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