this tart was the perfect accompaniment to our wienerschnitzel and spaetzle at our austrian dinner party last month. and i have a feeling it will be making more appearances later this summer. especially given how quickly it comes together, how very little hands on time is needed, and how many jars of blackberry and strawberry jam and peaches i have in the basement. bonus that you probably have all the ingredients on hand now and could whip one up right this second. and at our seven person dinner party, we devoured it, leaving one piece for jason and i to split for breakfast the next morning.
raspberry jam tart
adapted from david lebovitz and smitten kitchen
2 hours (includes chilling & baking time), serves 8 to 12
1 1/2 cups flour
1/2 cup stone-ground cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
9 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 egg yolk
1/8 teaspoon (a small splash) almond extract
1 3/4 cups(a 12 ounce jar) raspberry jam
- whisk the flour, cornmeal, salt, and baking powder in a medium bowl. set aside.
- in a separate bowl, beat the butter and sugar together until smooth. add the egg, yolk, and almond and mix well.
- slowly add the flour mixture to the butter mixture and mix just until it comes together.
- divide the dough roughly into thirds (just eyeball it, no need to measure exactly). roll one third into a log, about two inches in diameter. roll in plastic wrap and refrigerate. pat the remaining two thirds of the dough into the bottom and up the sides of a 9 inch tart pan. chill for one hour.
- preheat your oven to 375F. spread the jam evenly over the dough in the pan. using a sharp knife, cut the log of dough into about 1/8 inch thick rounds. layer the rounds on top of the tart and completely cover the top. sprinkle with granulated sugar.
- bake 20 to 25 minutes, or until the top is golden brown. let cool in the pan for 15 to 20 minutes, before unmolding.