المبروشه Jam tart
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2 sticks (227 grams) unsalted butter, room temperature
1/2 cup icing sugar
2 large eggs, room temperature
Zest of ½ lemon rind
1 teaspoon pure vanilla extract
2 1/2 cups all purpose flour
½ cup unsweetened grated dried coconut
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cup (375 ml) apricot jam
In the bowl of your electric mixer (or with a hand mixer), beat butter sugar and lemon zest until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until blended. In a separate bowl, whisk together the flour, coconut, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough. Take 2/3 of the dough, spread it in a 9*13 inch baking dish lined with parchment paper and make a 1 cm edge on the sides. Wrap with cling film and refrigerate. Take the rest of the dough and divide into two portions, wrap them in plastic and freeze them for one hour.
Position the oven rack in the centre of the oven and preheat it to 375 F.
Spread the jam on the tart and using a box grater with large holes; evenly grate the frozen two portions of dough over the jam, try to cover the jam completely. Bake for 30-40 minutes or until the top layer is golden .Let it cool completely before slicing.
Makes 18 squares.