I can describe the Jammer Galette as a gigantic shortbread cookie with jam on top of it, covered with a layer of buttery streusel. This is another Tuesdays with Dorie assignment and the recipe for this is not very different from the cookie-sized Jammers (by Dorie) found on bon apetit.
The crust of the Jammer Galette is basically butter, sugar and and egg yolk that gets rolled out, chilled, and fitted into a tart pan. The great part about this is that you can do this days in advance if there isn’t enough time to prepare and bake everything in one day.
I made my Jammer Galette using an entire jar of strawberry jam.
The best thing about this recipe is that you can use any flavor jam you want inside. A couple of days later, I went and made the Jammer Galette again, but with Strawberry Guava jam instead.
The third component of the Jammer Galette is the delicious buttery streusel. It’s a very simple mixture of butter, flour, salt, and vanilla. When first putting the streusel on the jam, I didn’t think there would be enough to cover the entire galette. When I got to the end, I thought there was too much on it! Turns out that Dorie’s recipe yields the amount to make the perfect crust.
When the jam bubbles up and the crust starts getting golden brown, the Jammer Galette is done baking.
After cooling for a few minutes, the galette is removed from the tart pan. My Strawberry galette turned out great. The crust was nice and crisp, and the jam melted and spread out toward the edges of the pan.
My Strawberry Guava Jammer Galette also turned out well. This jam didn’t bubble out as much as the strawberry one did, but the jam still managed to find its way to the edges of the tart pan as it baked. If you like crunchy crusts, leave your tart in the oven for a little more than 45 minutes.
Jammer Galette recipe on page 114 of Baking Chez Moi by Dorie Greenspan.