Oct 4, 2009
A few days ago I made a wonderfully simple jam tart. This tart was for those who want something tasty and lovely, that is also super easy to pull together. It is also for those who don't have time for a classic pie crust. The crust is more of a shortbread, with a slight almond flavor and just a little crumb.
However, the crust becomes simply a means for highlighting whatever lovely jam that is cooked upon its top. With so many beautiful jams in the market right now I'm sure that you'll find a nice one. I was lucky enough to use homemade raspberry jam.
This was a nice and light tart which I will definitely make again, possibly mid-winter when I'm longing for the fresh flavors of summer fruit. Or as a quick dessert when friends are coming over as its super quick and nice and light. I enjoyed this with coffee and tea as well as below a scoop of vanilla ice cream.
jam shortbread tart
minimally adapted from The Splendid Table's How to Eat Supper
zest of 1/2 lemon
1/4 cup whole almonds
3/4 cup all-purpose flour
1/4 cup sugar
pinch of salt
6 tablespoons cold unsalted butter, cut into 6 pieces
1 large egg yolk
3/4 cup jam (I used raspberry, cherry or another berry would also work nicely)
Preheat the oven to 400 degrees F. Butter a 9-inch round silver-colored cake or tart pan.
In a food processor grind the lemon zest and almonds. Add the flour, sugar, salt, egg-yolk, and almond extract. Pulse until everything is mixed and coming together. Scrape the mix into a medium size bowl. Using a pastry blender or two knives, cut the butter into the mix, until it is the sizes of peas (it is better for the pea sizes to be larger rather than smaller for a crumblier crust).
Turn the dough out onto the pre-butter pan. Using a spatula or your fingers, spread it out to evenly cover the bottom of the pan. Bake the crust in the center of the oven for about 15 minutes, or until its edges are golden and the center is starting to color.
Remove the pan from the oven, and turn up the heat to 500 degrees F. Carefully spread the jam over the tart so that it is fully covered. Immediately return it to the oven (don't wait for the oven temperature to reach 500). Bake for another 5 to 10 minutes or until the jam is bubbly.
Cool the tart on a rack, slice into squares or wedges and serve. The tart can be served either warm or at room temperature. This will last for several days wrapped up well.
(photography by: alison clayshulte)