Despite the banality of the name, jam tarts are included in the list of classic confectionery. Yielding to nostalgia, Alena Spirina baked pie of the legendary "Moscow" — Soviet prescription, approved by GOST.
The most striking and famous example of jam cake – cake from Linz (Linzertorte), the first written recipe was discovered over 300 years ago. Since then, all Austrian pastry chefs and Housewives bake this semi-open round cake with jam raspberry or currant.
Although Interscope pie is always kneaded dough, the recipes vary greatly. Depending on the amount of oil and liquid, the dough may be crumbly, and almost a cupcake. Moreover, it is flavoured with almonds or hazelnuts, cinnamon and lemon zest, and modern recipes appears even cocoa. Will be in Austria – be sure to try or find a reliable recipe and bake yourself, it's easy.
Another, more simple but no less delicious pie with jam love in Emilia Romagna. When I tried to find a recipe, a local friend was surprised shrugged "It's just pinza (Pinza), it can do everything". This roll of sweet pastry is the second title of benzene (Bensone). In Bologna specially for the filling make this pie a special blend of cherry jam, raisins and tablespoons anise liqueur, or instead, put toppings jam from pears, apples and plums. Benzene served most often for Breakfast along with a glass of milk, hence another name – the Bologna gingerbread for Breakfast.
In Russian cuisine pies with jam is also a place. Baked most of the dough, vegetable or sweet. In the book Pelageya Pavlovna Alexandrova-Ignatieva, you can find a pie made with lean dough with prunes. For the filling, boil the plums with sugar and grated orange zest almost to a state of jam, and then rubbed through a sieve. In a note to the recipe says that "the same cake can be made with cranberry or other jam."
My age and older people remember the cake "Moscow"
, it was sold to the culinary Department. Baked in accordance with GOST, it was a solid cake in moderation biscuit dough, smeared with jam, on top of which was made of a lattice of strips of dough. The recipe of "that" pie is in the textbook "the Technology of making flour confectionery products" edited by N. G. Batakis and A. A. Zhukov. For him I baked a jam tart, a little rounding of the figures, replacing the margarine with butter and increasing the amount of jam from 33 to 233 grams, and the last 33 grams was more than flowed beyond the pie and burnt...
Pie "Moscow" almost ГОСТу1 pie with a diameter of 26-28 cmWhat you need:
What to do:
- 550 g flour baking flour
- 200 g thick jam (cherry, currant or Apple)
- 16 g of compressed yeast
- 35 g of sugar
- 240 g of water
- 30 g butter
- 30 g egg (1 egg yolk + a little protein or whipped egg weight, the rest to use for greasing cake)
- 5 g of fine salt
Melt the butter and leave to cool down. Measure all the remaining ingredients for the dough.
In a small bowl, mash pressed yeast with the sugar until they turn into paste. Add 1 tablespoon flour from the measured amount and gradually pour in all the water, stir. Close the bowl with film and leave for 15 minutes.
Pour the flour into a large bowl. Pour into it the yeast mixture, add the egg, sugar, salt and start with a fork or your hand to mix the dough. When almost all the flour is well hydrated, add to the dough butter and continue to knead the dough.
Turn the dough out onto the work surface. Start to knead the base of the palm, turning, stretching and folding the dough. If the dough is very sticky, sprinkle small amount of flour, but try to add as little as possible, literally propylaia dough. The less flour you add, the softer the dough will be baked.
Knead the dough until then, until it becomes smooth, elastic and vital. Stretch the dough to length and fold three times. Podocyte the dough into a ball.
Pour into a large clean bowl with a little vegetable oil, put the ball of dough, turn to the surface of a sphere covered with a thin layer of oil. Tighten the bowl with foil and allow the dough to double in volume, about 1 hour.
Put the dough on the table and briefly promes, removing carbon dioxide. Return the dough to a bowl and allow to rise again. It will take 40 – 60 minutes.
Separate from the dough about a quarter of it. A large part of dough roll out into a circle with a diameter of 26-28 cm Smaller roll out to a thickness of 5 mm and cut into strips with a width of 7-8 mm.
Preheat the oven to 180 C.
Cover a baking sheet with baking paper and place on it a range test. Smear the dough with jam, lay on it strips of dough, forming a lattice. Lay the strips along the perimeter of the pie to form a crust. Cover pie with foil and leave to rise for 20-25 minutes. Check the readiness of baked goods: gently but firmly press on the dough with your index finger. If the hole is to be tightened, but not too quickly, you can put in the oven (if "jumps", wait 5-7 minutes and check again; if the hole is not restored – immediately put into the oven, otherwise the dough finally perestoit and will not rise during baking). Brush the pie with the remaining egg (or protein mixed with a spoon of milk), place in oven and bake for 30-35 minutes.
Cool pie on a rack to room temperature. Serve with tea or with milk.