In the intro to the meatloaf recipe, I wrote about the remarkable collection of jars with pickled food in my new pantry. I could say the same about jam; my homemade jams, those made by neighbors and friends, the artisanal ones with innovative flavors that I received from producers, together they take up an entire shelf. Suddenly I remembered a tip from my Italian cleaning heroine
Combine the flour and salt with the butter until you get coarse crumbs; preferably pulse in a food processor: That way the butter stays the coldest. Drop by drop, add just enough clementine juice for the dough to come together. Shape into a flattened ball, wrap in plastic, and let rest in the refrigerator for 1 hour.
On a flour-dusted counter, roll out the dough into a thin slab. Grease a shallow 8½-inch (
Sweep together all of the dough trimmings, roll out again, and cut out little shapes. Place on top of the filling.
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