It is cold and snowing in North Carolina. I'm not sure why, but this made me want to bake. I thought this was going to be AWFUL - look at how strange it looks!
It was (is) AMAZING. Delicious flaky crust, yummy jam…what more could you want? AND gluten free if you use Williams Sonoma Cup4Cup.
MAKE IT.
Here's what you need (slightly adapted from Eat Live Run) . . .
1 cup of flour (all purpose or Cup4Cup GF)
3 tbsp sugar
1 tsp lemon zest
Pinch of salt
1 stick of unsalted butter (cold)
1 egg (plus an additional egg to brush on the crust)
1/2 tsp vanilla extract
Your favorite jam/preserves (I used strawberry)
Powdered sugar
Here's what you do . . .
1. In a bowl, mix flour, sugar, lemon zest, and salt. Then, add butter in pieces and stir until you have a grainy consistency. Add 1 egg and your vanilla extract and mix until a dough ball forms (might take a few minutes). Refrigerate it for at least 1 hour.
2. Once you take it out of the fridge, preheat oven to 425.
3. Roll your dough out on a flour covered surface until it's not as sticky anymore. Form it into a circle/rectangle/whatever you can do shape. Spread your jam/preserves over the top leaving about an inch bare around the edge.
4. Carefully lay your pastry on a parchment covered baking sheet. Fold in each of your corners. Brush your other egg, lightly beaten, over the visible crust.
5. Bake for 20 minutes. Remove and let sit, then lightly dust with powdered sugar. ENJOY!
I could not stop eating this. The crust is so flaky and fantastic. Justin wrapped it and hid it somewhere in the fridge, but now that I'm looking at these pictures I might go find it . . .
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