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Simple Jam Tart

Long weekends are the best. You get to do the lazy relaxing things you always seem to run out of time for on regular weekends. Things like ten or twelve hour sleeps and lazy afternoons sitting on the couch curled up with a magazine/book/movie are the simply pleasures that long weekends lend themselves to. Thank you, long weekend, for being there when I needed you most.

And whether you use your long weekends for such activities, or you take advantage of the extra time that is yours to use, this tart is a true emblem of a long weekend. Its simplicity is what makes it special. Ahh, the taste of delicious and slightly rustic simplicity.

So whether or not you chose to make this during a day of rest, it will remind you of those special moments where your time was yours. That, plus all your friends will want a piece because it is perfectly sweet, buttery and crumbly. Capture today and make it yours! Treat yourself to this Simple Jam Tart.

Simple Jam Tart


– 4.5  oz/130g unsalted butter, room temperature
– 1/2 cup granulated sugar
– 1 large egg + 1 egg yolk
– 1/2 tsp almond extract
– 1 and 1/2 cup all-purpose flour
– 1/2 cup cornmeal
– 2 tsp baking powder
– 1/2 tsp salt
– 1 and 1/3 cup jam, jelly or marmalade (I used homemade wild grape jelly)
– 2 tbsp coarse sugar crystals (optional)


1.  In a food processor mix the butter and sugar. Add the egg, egg yolk and almond extract, pulsing just until combined.
2. Add the flour, cornmeal, baking powder and salt, and pulse just until combined.
3. Take a third of the dough and roll it out into a log shape and wrap in plastic wrap. Put it in the fridge. Then press the rest of the dough into a 9-inch tart pan, and place that in the fridge. Allow to chill for at least one hour.
4. Preheat oven to 375F. Spread the jam of your choice over the prepared tart. Slice the dough log into thin slices and lay them out in a pretty circular pattern. At this point you can do a pie wash if you wish (egg white or milk, topped with the sugar crystals).
5. Bake  until golden brown, about 25 minutes. Allow to cool before slicing.

Recipe from Smitten Kitchen.