Kermis Tarte
This recipe fits a 15"x10" baking tray. I like to make the tarte to fit that size, but bake it on a larger tray for ease of removal. If you have any lattice artistry skills, this is definitely a recipe where you could put them to good use. But even without artful weaving, this tarte is still pretty to look at. Preheat the oven to 350° F once you remove the rested dough from the refrigerator. Have an ungreased cookie sheet on standby, at least 15"x10" or larger.
Ingredients
- 1 cup creamed cottage cheese
- 2 cups flour
- 1/2 pound butter, at room temperature
- 1 cup apricot jam, without chunks
How To Make This Recipe
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Using an immersion blender or small food processor, process the cottage cheese until smooth. Set aside.
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Measure the flour into a large mixing bowl. Cut the butter into pieces and toss with the flour. Using a pastry blender (or your preferred method), cut the flour and butter together until the mixture is in uniform chunks. Stir in the processed cottage cheese until it's just evenly combined. Gather the dough together and shape it into a roll on waxed paper. Wrap it well (I secure it with a couple of rubber bands) and let it sit in the fridge for an hour.
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After an hour, remove the dough from the fridge and preheat the oven to 350° F.
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Roll 2/3 of the dough into a rectangle that's about 16"x11". Place it on the baking sheet. Dock the base with a fork to avoid air bubbles forming while baking. Roll the remaining 1/3 of the dough out and cut strips for the lattice top. Remember to make the rolled dough long enough for the strips that will criss-cross the baking sheet from corner to corner.
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Spread the tarte with the jam, leaving the 1/2-inch perimeter bare. An offset spatula like you use for icing a cake is excellent for this, but a spatula will do.
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Fashion the lattice top for the tarte. Press down at the edges and trim any overhanging pieces. Fold up and roll the edges slightly to secure the lattice and make a nice edge.
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Bake the Kermis Tarte for 25 to 30 minutes, or until the pastry is nicely risen and golden. Check after about 15 minutes for any air bubbles, breaking them with a toothpick or the tip of a paring knife if need be. Place the cookie sheet on a cooling rack for 10 – 15 minutes, then slide onto a cooling rack to finish cooling. If necessary, use a large offset spatula to loosen it first.
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Cut into 24 pieces and serve or freeze for later.