For more than twenty years, Foreign Cinema has been one of San Francisco’s most sought-after brunch destinations. Chefs Gayle Pirie and John Clark are talented practitioners of all things seasonal, local, and delicious, one of the prime examples being these flaky pastries filled with whatever fruit is at its peak. The dough is simple to make, and this recipe comes together easily with whatever homemade jams you love to make—or feel free to substitute a good-quality store-bought brand.
Recipe reprinted with permission from "America's Best Breakfasts" by Lee Brian Schrager and Adeena Sussman (Clarkson Potter).
- 1 1⁄3 cups all-purpose flour, plus more for dusting
- Pinch of kosher salt
- 2 tablespoons granulated sugar
- 5 tablespoons cold unsalted butter, cut into pieces
- 2 large egg yolks
- 2 tablespoons cold water
- 1 large egg, beaten with 1 tablespoon water, for the egg wash
- 1 cup seasonal preserves or jam
- Turbinado or raw sugar
- Confectioners’ sugar
Preheat the oven to 375°F. Line a cookie sheet with parchment paper.
In a food processor, pulse the flour, salt, and granulated sugar until just combined. Add the butter and pulse until the mixture forms pea-sized pieces. Add the egg yolks, one at a time, and pulse until well blended. Gradually sprinkle the water over the mixture and pulse just until any small, irregular clumps are smoothed out. Wrap the dough in plastic wrap and refrigerate until firm, 20 minutes.
On a lightly floured surface, roll the dough into a 10 × 18-inch rectangle. Using a pizza cutter or pastry wheel, cut the dough down the center into 2 long strips, then cut each strip into six 3 × 5-inch rectangles, for a total of 12 rectangles, each about the size of a small postcard.
Using a pastry scraper, gently place 6 rectangles on the lined cookie sheet. Brush the edges with egg wash and spread 2 tablespoons jam in the center of each rectangle. Arrange the 6 remaining rectangles on top of the jam-filled ones, aligning the corners. Crimp all the edges of the rectangle with a fork to close each tart. (At this point, the tarts can be refrigerated for 1 hour or frozen for 20 minutes.) Pierce the top of each fruit tart with a fork 4 times, then brush the tops with egg wash and sprinkle with turbinado sugar.
Bake until the tarts are golden brown, 20 to 25 minutes. Cool on the baking sheet slightly, then sprinkle with confectioners’ sugar.