Easy Jam Tart
Cook Time
25 minutes
Rating
0 out of 5 stars
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Ingredients
- 1 1/2 cups (210 grams) all-purpose flour
- 1/2 cup (70 grams) stone-ground cornmeal or polenta
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 9 tablespoons (4 1/2 ounces or 130 grams) unsalted butter, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 large egg, whole
- 1 large egg, separated
- 1/8 teaspoon almond extract
- 1 1/3 to 1 3/4 cups (450 grams) jam or marmalade
- 2 tablespoons (30 grams) coarse-crystal or granulated sugar
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Preparation
Step 1
In a small bowl, whisk together the flour, cornmeal, baking powder, and salt.
Step 2
In a stand mixer with the paddle attachment or in a food processor, mix the butter and 1/2 cup sugar until smooth.
Step 3
Add the whole egg, egg yolk, and almond extract and beat until combined.
Step 4
Gradually add the flour mixture and mix until the dough just comes together.
Step 5
Transfer about one-third of the dough to a lightly floured counter and shape it into a log about 2 inches in diameter. Wrap it in plastic wrap and refrigerate it.
Step 6
Transfer the remaining dough to a buttered 9-inch tart pan with a removable bottom or a 9-inch springform pan. Using your hands, press the dough evenly into the bottom.
Step 7
Refrigerate the dough-lined pan until firm, at least one hour.
Step 8
Preheat the oven to 375°F (190°C).
Step 9
Spread the jam or marmalade evenly over the dough in the pan.
Step 10
Cut the chilled dough into very thin discs with a sharp paring knife. Arrange them slightly overlapped in concentric circles over the jam to form a top crust.
Step 11
Whisk the remaining egg white with a teaspoon of water until frothy; brush evenly over the tart lid and then sprinkle with 2 tablespoons coarse sugar.
Step 12
Bake until the top crust is golden brown, about 25 minutes. Let cool completely.
Step 13
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Chef's notes
You can use any type of jam or marmalade, and the tart keeps well for up to 3 days at room temperature.
The tart is described as sturdy, making it ideal for picnics.
The recipe has been adapted by the author, including changes like using a food processor to make dough and less jam than originally suggested.
