I love the simplicity and versatility of this jam tart. You can enjoy a slice for dessert, or even better, for breakfast. It’s almost like eating a biscuit with jelly. The great thing about this tart is that it has a “no roll” crust. My recent trip to Central America and to Spain allowed me to get creative with 2 of my favorite jams. Thanks to David Lebovitz for introducing me to this cooking staple.
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- Cook Time
- 1 ½ cups all purpose flour
- ½ cup ground almond flour or cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- 9 tablespoons unsalted butter (1 stick + 1 tablespoon), room temperature
- ½ cup sugar
- 1 egg
- 1 egg, separated
- Zest of one small lemon grated
- ⅛ teaspoon almond extract
- 1 ½ cups jam - flavor of your choice. We used guava and bitter orange marmalade mixed together for this one (1 cup of guava, ½ cup bitter orange). Also love raspberry with the lemon and almond flavors in the crust.
- In a bowl whisk together the flour, almond flour or cornmeal, baking powder and salt. Use a standing mixer with a paddle.
- Mix room temperature butter cut into small pieces and sugar and beat until smooth.
- Add the egg, egg yolk from the second egg, almond extract and lemon zest and mix well. Add dry ingredients and beat at medium speed until dough just begins to come together.
- Transfer the dough to a lightly floured counter and shape it into a log about 2 inches in diameter.
- Cut and remove ⅓ of the dough and wrap it in plastic wrap and refrigerate until needed for the top of the tart.
- Transfer the remaining dough to a lightly buttered 9-inch tart pan with a removable bottom.
- Using your hands, press the dough evenly into the bottom. Press the dough up the sides to the rim of the pan and set the tart pan on a baking sheet. If using a springform pan, press the dough about 3/4-inch up the sides of the pan.
- Refrigerate the dough-lined pan until firm, at least one hour.
- Preheat the oven to 375°F. Spread the jam or marmalade evenly over the dough in the pan. Cut the chilled roll of 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. I have also made long rolled “snakes” of dough and placed them in a lattice like design on top of the jam filled pastry.
- Whisk the remaining egg white with a teaspoon of water until frothy; brush evenly over the tart lid or lattice and then sprinkle with 2 tablespoons coarse sugar.
- Bake until the top crust is golden brown, about 25 minutes. Let cool completely before removing from the pan. Will last for a couple of days if wrapped well.
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