IN A JAM

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

1. Beat together butter and sugar until well-combined. Mix in the egg, egg yolk and almond extract.
2. 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.
3. 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.
4. 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.
5. Preheat the oven to 375º F. Spread the jam evenly over the dough.
6. 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.
7. Bake until the pastry is golden brown, approximately 20-25 minutes. Let cool before serving.