From the very first moment I picked up Tartine All Day, I liked it a whole lot. My initial flip was at my local cookbook shop and after just a moment or two with the book, I raised my head and said to the owner, Jill, “I want to make everything in this book.” Were I an emoji, I would have been the one with hearts for eyes.
The thing that speaks to me so much in this book is that it is offers both easy, everyday things you can make with the things already in your fridge, along with the fun project cooking you might trot out on a unscheduled Sunday. Plus, there are a handful of approachable recipes for jams and pickles. Author Elisabeth Prueitt seems to really understand how many of us cook.
For those of you who pay attention to the world of cookbooks (or live in the San Francisco Bay Area), you will have heard of Tartine. It’s a cafe-turned-brand that has spawned multiple books, locations, and much frenzy among the food-loving set. However, unlike previous volumes, this book isn’t about recreating restaurant food. It’s about the cooking we do at home.
Because I knew that this was a book I wanted to write about, I reached out to the PR folks handling its publicity. They sent me a review copy and gave me permission to share a recipe from the book. I made a few suggestions and together we settled on the Jam Bars. Because a another method for using up jam is always (ALWAYS!) welcome.
This recipe functions in the same way most other jam bars do. You make a simple, crumbly dough, press about two-thirds into the bottom of the pan, spread it generously with jam and then scatter the remaining bits on top.
However, the beauty of this particular jam bar is in the details. Elisabeth offers gram measurements along with the cups, so you can plunk your bowl down on a scale and heap in your ingredients without dirtying lots of measuring cups. The dough is built in a single bowl. And she uses a combination of vanilla and almond extracts to flavor the base, which is somehow so much more delicious than a jam bar with just vanilla.
Another clever element is that she has you mix up the jam with some lemon juice and salt. This helps temper the sweetness of the finished cookie, and also helped thin out the jar of slightly overset jam I used nicely.
I’ll confess that I didn’t follow the directions perfectly. I used cashew butter rather than almond, because I have a jar I’ve been endeavoring to use up. And I somehow I managed to top the jam with an even layer of cookie dough, rather than scattering it prettily (it was just before dinner and I was hungry). But even with that small substitution and smaller error, they are still quite delicious (they’ll be going with me to a picnic tomorrow, so that I don’t end up eating them all).
If you feel moved to make a batch of Jam Bars from Tartine All Day, the recipe is below.
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