Fregolata – sounds fancy, doesn’t it? I love the way the word rolls off the tongue. I find myself saying it in an accent as I make it. This looks fancy, too, because it is made in a 10 inch tart pan. And it’s divine…
fregolata tart with jam and almonds
From the jewel like colors of the jam to the toasted almonds and on to the slighty golden brown crust, this will have all your friends thinking you’re a serious baker.
Go ahead – let them all think you’re a genius in the kitchen. A veritable Goddess or God! Because when they taste this…when you taste this… everyone will know you are.
Besides, it does take a certain genius to recognize how sometimes the simplest of things are easily transformed into something that is somehow more.
Fregolata Tart
One bowl? Minutes to make. A jar of jam that’s been languishing in the fridge door? 30 minutes in the oven? Don’t tell, just smile & say “Thanks.” Seriously, “Don’t nobody want to hear that.”
One note: Don’t go too heavy on the jam. Less really is more, and too much will not allow the jam to slightly concentrate, dry a little and caramelize ever so slightly.
I’ve made this with all kinds of jams and preserves, and have even made this to use up a variety of partially used jars of jam and/or jellies. This particular one is a fig “compote.”
fregolata tart with jam and almonds
Fregolata Tart with Jam & Almonds
- 1 1/2 sticks of butter, softened (3/4 cup)
- 1/3 cup of sugar
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 1/2 to 1 cup of jam or preserves
- 1/3 cup sliced almonds
Use a 10 by 1″ tart pan with removable bottom. Preheat oven to 350 degrees.
Cream butter and sugar till pale and fluffy, three to four minutes. Beat in extract and salt. Add flour and mix on low speed util mixture forms large crumbs and the butter is pretty much equally incorporated into the the flour. This should just take a few seconds. Scrape up from bottom once or twice during this procedure.
Remove 1/4 cup of crumbs and refrigerate while working with the rest of the recipe.
Dump crumbs into tart pan and spread out fairly evenly, a bit thicker on the edges. Beginning on edges, bring part of the crumbs up the sides of the pan (you may go only partway up the sides) to form an edge. Use your finger to lightly press around the edge to give it a clean, even look. No need to be overly fussy, here.
Spread the rest of the crumbs into an even layer. You may need to work a few more towards the edges to compensate for the crumb you took to put on the sides. Lightly press down with your fingers, creating a layer as smooth as possible. You’ll notice it is coming together as a dough as you do this.
Fill with jam or preserves. The chunkier the preserves, likely the more you will need, but try to keep the layer thin and even.
Sprinkle the refrigerated crumbs over the top, then sprinkle with almonds.
Bake on a cookie sheet for 30 – 40 minutes until crust is lightly browned and the jam or preserves have started to dry a bit. Cool pan on rack, then remove sides.
Serve warm or cold. May sprinkle with a bit of powdered sugar.
from the kitchen of http://www.frugalhausfrau.com
Let’s talk about how to save money/time on this recipe:
- Read {Strategies Applied} for additional tips, as well as throughout the recipe, for saving money/time and managing this recipe on a budget.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
Nutrition:
358 Calories, 21g fat, 4g protein; 36g carb; 1g fiber; 47mg cholesterol; 249mg sodium.
Put Your Own Spin on It:
This recipe can be varied so many ways! Use your imagination and come up with different combinations of jam or preserves and different nuts. Of course, the bit of extract can also be varied, too, to complement whatever flavors you choose.
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