Hello and Happy Doctor Who Day! I have created the perfect dessert recipe to follow your fish fingers and custard. This tart is inspired by the Jammie Dodger, a brand of British packaged shortbread sandwich cookie (biscuit) filled with raspberry-plum jam that doubles as a weapon against Daleks. This tart version features shortbread crust is filled with a homemade raspberry-plum jam with crumbled shortbread on top. I’m not sure it could fool a Dalek, but it is a pretty tasty dessert.
24 oz raspberries, fresh or frozen
2 lb sugar plus 1 1/2 cups sugar
6 tbsp pectin
3 cups flour
1 tbsp vanilla
2 1/2 sticks (20 tbsp) unsalted butter, softened to room temperature
1/4 tsp kosher salt
Start by making the jam. Wash the plums, remove the pits, and cut the plum into eighths. The best way to pit the plums is to use a paring knife to cut through to the pit all the way around. Twist and pull the fruit apart. Remove the pit with your fingers. Add the cut plums, raspberries, the juice and zest of two lemons, two pounds of sugar, and six tablespoons of pectin to a large stockpot. Toss the fruit in the sugar and let sit for a few minutes before heating. Bring the mixture to a boil on medium-low heat. Once the mixture comes to a boil, reduce the heat to low and simmer until reduced by half (around forty-five minutes).
While your jam is simmering, you can make your shortbread dough. Cream together the butter and sugar. Add the vanilla and completely mix in before beginning to add the flour. Add the kosher salt and the flour to the dough one cup at a time. Completely mix in each cup of flour to the dough before adding the next cup. Turn out the dough onto a sheet of plastic wrap. Form the dough into a disk, wrap in plastic, and put it into the fridge for at least an hour.
When your jam is ready, remove the pot from heat and let cool for 10-20 minutes. Work the mixture through a fine mesh sieve. Put your finished seedless jam in the fridge to continue cooling and setting.
When your ready to assemble the tart, begin by pre-baking your shortbread crust. Preheat your oven to 350 F. Break off pieces of shortbread dough and shape it into a tart pan with a removable base. Puncture the dough several times with a fork.
At the twenty-minute mark, remove the crust and cookie sheet from the oven. Spread a thin layer of the jam over the cookie. Return the cookie to the oven for ten minutes. You will chop up this large cookie slab to sprinkle on top of the tart later.
Cover a cookie sheet with foil. Place the tart pan onto the foil-covered cookie sheet or place the cookie sheet on the rack below the tart pan in the oven. This will prevent drips from burning onto the floor of the oven. Return the tart to the oven and bake for an additional twenty minutes. When the cookie slab has cooled enough to touch, cut it into strips, and roughly chop the strips into cookie croutons. When you remove the tart from the oven, sprinkle the cookie bits over the top to finish the dish.