Cheese sable with pumpkin jam
6 servings
90 minutes
Cheese sablé with pumpkin jam is an exquisite blend of French culinary tradition and autumn notes of sweet pumpkin. The crispy cookie infused with the aroma of Gruyère and cardamom beautifully contrasts with the velvety confiture, where subtle citrus hints of mandarin and lemon unfold in a sweet vanilla symphony. This dish impresses with its balance of flavors: the salty base of the sablé perfectly complements the fruity sweetness of the jam. Historically, sablé dough originates from Normandy, where baking masters created simple yet elegant desserts. Such cookies will adorn a gastronomic evening, pair well with morning tea or coffee, and make a delightful treat alongside a glass of white wine. Its pleasant texture and harmony of flavors make it not just a dessert but a true delight.
1
Quickly mix flour, grated cheese, and chopped butter in a mixer to form crumbs, add cardamom and shape into a ball. Send to the refrigerator.
- Wheat flour: 125 g
- Gruyere cheese: 100 g
- Butter: 80 g
- Cardamom: to taste
2
To make the jam, boil sugar syrup (70-100% depending on pumpkin sweetness) with a vanilla pod, after 5 minutes add diced pumpkin, after 10 minutes add finely chopped mandarin, and after another 10 minutes add lemon zest. Cook for another 30 minutes. At the end, add the juice of half a lemon.
- Sugar: 300 g
- Vanilla pod: 1 piece
- Pumpkin: 400 g
- Tangerines: 3 pieces
- Lemon: 1 piece
- Lemon: 1 piece
3
If the consistency is liquid, you can add a little pectin mixed with sugar. Depending on the pumpkin variety, it may break down or hold its shape.
- Sugar: 300 g
4
Take out the dough, roll it out, cut it, and bake at 180 degrees for 10 minutes. Place jam on the cooled cookies and cover with a lid.
- Pumpkin: 400 g