Sugarplum-Orange and Apricot-Earl Grey Jam Tarts - PCOS-Friendly Recipe
This Sugarplum-Orange and Apricot-Earl Grey Jam Tarts is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 1/2 cups hazelnuts with skins
- 4 1/2 cups all-purpose flour, divided, plus more for surface
- 2 1/4 teaspoons kosher salt
- 1 1/2 teaspoons baking powder
- 2 teaspoons freshly grated nutmeg, divided
- 1 1/2 cups sugar
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 7 tablespoons heavy cream, divided
- 4 large egg yolks, divided
- 1 teaspoon (or 1 bag) Earl Grey tea
- 1 1/2 cups apricot jam
- 1 1/2 cups plum jam
- 2 teaspoons finely grated orange zest
- 1/4 cup raw sugar
- Special equipment: Two tart pans with removable bottoms, either 11"-diameter or 11x8" rectangle; decorative cookie cutters in 2 sizes
Instructions
- Place nuts and 1 1/2 cups flour in a food processor. Process until nuts are finely ground. Add remaining 3 cups flour, salt, baking powder, and 1 1/2 teaspoons nutmeg; process to blend.
- Using an electric mixer, beat the sugar and butter in a large bowl until creamy, about 2 minutes. Add 6 tablespoons cream and 3 egg yolks; beat to blend well, about 1 minute. Add half of flour mixture; beat just to blend. Add the remaining flour mixture and beat until large, moist clumps form. Divide dough equally into thirds. Form 1 portion into a ball; flatten into a disk. Wrap in plastic and chill while preparing tarts.
- With lightly floured hands, press the 2 remaining dough portions evenly onto bottom and up sides of the tart pans. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
- Preheat oven to 375 °F. Mix tea and 1/4 cup boiling water in a small bowl; set aside to steep for 15 minutes. Stir apricot jam and strained tea in a medium bowl to blend. Stir plum jam and orange zest in another medium bowl to blend.
- Using a lightly floured rolling pin, roll reserved dough disk out on a lightly floured surface to 1/8" thickness. Using decorative cookie cutter, cut out shapes. Gather dough into a ball, roll out, and repeat until enough cutouts are made to arrange on tops of tarts. Freeze any remaining dough for future use.
- Spread apricot jam mixture in an even layer over crust in 1 tart pan. Spread plum jam mixture in an even layer over crust in other pan. Place dough cutouts decoratively over jam. Whisk remaining 1 tablespoon cream and remaining egg yolk in a small bowl. Brush cutouts with cream mixture. Mix remaining 1/2 teaspoon nutmeg with raw sugar; sprinkle over tarts.
- Bake tarts, rotating pans halfway through and covering crust edges if browning too quickly, until top is golden brown and jam is bubbly, 45-50 minutes. Transfer to wire racks and let cool (jam will set as tarts cool). DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts.
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Frequently Asked Questions
Yes, this Sugarplum-Orange and Apricot-Earl Grey Jam Tarts recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dessert. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 2 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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