Delicious, toasty crust envelopes your favorite jam in this highly gratifying, surprisingly easy take on homemade breakfast toaster tarts.
- 1 cup California walnuts
- 1 to 1 1/4 cups all-purpose flour, unbleached
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 tablespoons walnut oil, roasted, or grapeseed oil
- 1/2 cup jam or preserves
- 2 tablespoons sugar, crunchy (raw or turbinado)
- Place the walnuts in a food processor (steel blade) along with the flour and salt. Buzz until the nuts are pulverized into the flour, and the result has the consistence of a coarse meal, like dry polenta.
- Combine the buttermilk and oil in a measuring cup and whisk to blend. Keep the machine going as you pour in this mixture. In a matter of seconds, it will become a soft dough, clinging to the blade.
- Carefully remove the dough from the machine, and form it into a ball with your hands. It should be quite soft, but not sticky. If it is at all sticky, lightly flour your hands. Divide the ball into 6 equal parts, forming each into a ball. Meanwhile, preheat the oven to 400° F.
- Roll each ball into a 6-inch circle. Add a heaping tablespoon (or even a little more) of your favorite high-quality jam or preserves to half the circle, spreading it to within 1/2 inch of the edge. Leave the other half circle unfilled.
- Fold over the unfilled half to cover the jam, crimping the edges completely closed with a fork. Lightly brush the top surface of each pastry with a little water (you can also just use your finger) then sprinkle the top with about 1 teaspoon crunchy sugar. Lay the finished pastries on an ungreased baking tray, and bake for 10 minutes, or until golden on the bottom and puffy on top. Cool on a rack for at least 15 minutes before serving.
Add some fresh fruit to the jam filling: a few slices of apple or banana, for example, or a couple of tablespoons of fresh or frozen, unsweetened berries. There is plenty of room inside the packets for this addition. Be creative!