When you're craving something sweet but there's nothing in the pantry but a jar of jam, fruit preserve, or marmalade, then the following recipe is for you. This Easy Jam Tart is from David Lebovitz.
Easy Jam Tart
9 tbsp unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 large egg, separated
1/8 tsp almond extract
1 1/2 cups flour
1/2 cup stone-ground cornmeal or polenta
1/2 tsp salt
2 tsp baking powder
1 3/4 cups apricot, raspberry or other jam
2 tbsp coarse sugar
- Beat together butter and sugar until well-combined. Mix in the egg, egg yolk and almond extract.
- In a separate bowl, whisk together the flour, cornmeal, salt, and baking powder. Gradually add the dry ingredients, just until the mixture just comes together.
- Divide 2/3 of the dough, pat into a disk, wrap it in plastic, and chill for 30 minutes. Take the remaining dough and roll it into a log about 2-inches in diameter, wrap it in plastic, and also chill for 30 minutes.
- Remove the dough from the fridge and allow to room temperature slightly. With the heal of your hand, press the dough evenly into the bottom of a buttered 9-inch tart pan with removable bottom, or springform pan. If using a tart pan, press the dough up the sides to the rim, but if using a springform pan, press dough about 3/4-inch up the sides of the pan. Refrigerate the dough-lined pan until firm, approximately 1 hour.
- Preheat the oven to 375º F. Spread the jam evenly over the dough.
- Cut the chilled dough log into thin discs with a sharp knife. Arrange them slightly overlapped in concentric circles over the jam to form a top crust. Whisk the remaining egg white from the separated egg, and brush lightly over the top and sprinkle generously with about 2 tablespoons of coarse sugar.
- Bake until the pastry is golden brown, approximately 20-25 minutes. Let cool before serving.