This is a simple jam tart with a press-in crust (no rolling!) that would be perfect for potlucks or picnics because it has great presentation and slices up really nicely. It is a delicious dessert with whipped cream, a great accompaniment for tea, and I have to confess that I also ate it at breakfast. I made this tart several weeks ago, and looking at these photos makes me a little sad because I wish I could indulge in a slice right now.
The crust is super buttery with a pleasant toothsome crunch from the addition of some cornmeal and the coarse sugar scattered over the top. I used a jar of really beautiful small-batch blackberry jam - one that was really fruity with big juicy chunks of berries. You could use any jam really, as long as it was nice and thick and not runny. I loved how the full flavor of the blackberries balanced out the buttery crust.
BLACKBERRY JAM TART
Serves 8.- 9 tablespoons unsalted butter, room temperature
- 1/2 cup sugar
- 1 large egg
- 1 egg yolk
- 1/8 teaspoon almond extract
- 1 1/2 cup all purpose flour
- 1/2 cup stone ground cornmeal
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 jar of blackberry jam (around 10-15 oz)
- coarse raw sugar, for sprinkling on top
1. Preheat oven to 375 F. In a large bowl, beat together the room temperature butter and sugar until well combined. Mix in the egg, egg yolk, and almond extract.
2. You will use about two-thirds of your dough to line your tart pan, and the other one-third for the topping. Transfer the one-third of dough to a lightly floured surface and roll into a log about 2-inches in diameter. Wrap it into plastic wrap and refrigerate it until you are ready for it.
3. Take the remaining two-thirds of your dough and press it evenly into and up the sides of a 9-inch tart pan with removable bottom.
4. Spread the jam over the dough.
5. Remove the log of dough from the refrigerator and slice into thin disks. Lay them over the jam in concentric circles. Sprinkle coarse raw sugar generously over the top (at least two tablespoons).
6. Bake at 375 F for about 20-25 minutes, until your crust is a lovely golden color. Let cool completely before slicing.
Adapted from David Lebovitz
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