Tuesdays with Dorie BCM: Jammer Galette

April 26, 2016 at 10:00 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 13 Comments
Tags: baking, tarts

Sometimes there just isn’t any good fruit around to make a pie. Where I live right now, I can get some really old apples or some really green rhubarb at the farmers’ market. We’re in the in-between season. That’s when jam tarts come in handy, like the Jammer Galette. This is a full-size version of Dorie’s Jammer cookies–a short and sandy sablé crust, topped with jam and covered in a sweet streusel. I’m often taking a large version of something and scaling it down to a smaller size, but the little Jammer really does scale up well.

We’ve used Dorie’s sweet tart and galette doughs in the past, and I have a piece of each in the freezer. I was tempted to cheat and swap one of them here, but I stayed true and made the sablé. I had some homemade rhubarb jam from last summer in the fridge and I used it up here to make room for this year’s coming preserves stash. This galette is pretty easy to make…the crust and and streusel can be taken care of in advance, and of course you can buy a nice jam for this. It’s slim and bakes up crisp and delicate, and, naturally, it’s fabulous with vanilla ice cream.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.

13 Comments »

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This looks amazing! Thanks for sharing 🙂

Comment by A Joy— April 26, 2016 #

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The sablé crust was the best, wasn’t it? I was happy with how sturdy it was after it was baked, being layered with all of that jam and streusel.

Comment by Busy Oven— April 26, 2016 #

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Your galette looks great. It was easy to make and everybody loved it. We used raspberry jam it is not too sweet same withe the rhubarb not too sweet.

Comment by Margrèt Jóhanna— April 26, 2016 #

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Yours looks wonderful – I love the higher jam to streusel ratio!

Comment by Mardi (eat. live. travel. write.)— April 27, 2016 #

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Your galette looks really delicious and I love how some of the jam peeks through, yum!

Comment by Summer— April 27, 2016 #

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Beautiful looking galette! I am looking forward to making it. We did enjoy the Cocoa Crunch Meringues…so good!

Comment by bakeawaywithme.com— April 27, 2016 #

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Rhubarb jam sounds good. This was easy and delicious.

Comment by Diane Zwang— April 27, 2016 #

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I had the same impulse you did, to use some of the tart or galette dough I’ve got in the freezer. I’m so glad I decided to make the cookie base. I used the last jar of piña colada jam I’d made last year for mine, but I think I would have liked this even better with rhubarb jam. Your jam to streusel ratio is better than mine. It makes your tart look elegant.

Comment by Teresa— April 28, 2016 #

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omg where has this been all my life

Comment by diaoje28— April 28, 2016 #

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Beautiful! I am sure it was even more delicious with your home made jam. Yum!

Comment by Karen— April 29, 2016 #

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Yum – rhubarb jam in this galette would have ben terrific. I hate in -between season for fruit – that will come later this year for us.

Comment by Cakelaw— April 30, 2016 #

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It’s like one big jammer cookie – how spectacular!

Comment by saffronandhoney— May 1, 2016 #

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Homemade rhubarb jam — how do you stop yourself from eating that right out of the jar? It must have made this tart extra amazing; it certainly looks fabulous!

Comment by Margaret @approachingfood— May 1, 2016 #

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