Easy Jam Tart

Easy Jam Tart

I’ve been meaning to make this tart from David Lebowitz’s blog.  It appeared to be simple (and it is) but with a je ne c’est quoi type of French ‘patisserie’ elegance. Comprendez vous?  I made it with a really nice jar of peach-apricot jam, but you can use any flavour you like. Blueberry, raspberry or strawberry would give it Canadian flair. I think a less sweet or low sugar preserve would work really well – it’s quite sweet with regular jam.  The crust is easier than pie, no rolling required.  Give it a try – serve with coffee…c’est bon.

Easy Jam Tart

from David Lebowitz 

serves 8


1/2 cup plus 2 tbsp unsalted butter, softened to room temperature

1/2 cup granulated sugar

1 large egg

1 large egg yolk

1/2 tsp almond extract

1 1/2 cups all-purpose flour

1/2 cup cornmeal or polenta

1/2 tsp salt

2 teaspoons baking powder

1 1/2 cups peach-apricot jam (or whatever you choose)

coarse sugar for sprinkling on top


Grease 9″ tart pan with removable bottom, and place on baking sheet.

In stand mixer, beat butter and sugar together until well combined.  Mix in egg, egg yolk and almond extract.

In separate bowl mix together dry ingredients – flour, cornmeal, salt and baking powder. Gradually add to butter mixture until just combined.  Place 2/3 of dough mixture on a sheet of plastic wrap and shape into a disc.  Place remaining 1/3 of dough onto plastic wrap and shape into 2 inch diameter log. Wrap and refrigerate until chilled, about 20 minutes or so. Preheat oven to 350F. 

Press dough disc into bottom and up sides of  tart pan.  Use the heel of your hand to press it down and your fingers to push it up the sides. Spread with jam.  Unwrap remaining dough log and slice into 1/4 inch thick slices and place on top of jam. Sprinkle with coarse sugar.

Bake for 20-25 minutes or until golden.  Remove from oven, cool. Serve at room temperature.

Keeps well for a few days, wrapped.  Great to take along with you somewhere as it’s quite sturdy.

Mix butter and sugar together. Mix dry ingredients together.

Form 2/3 of dough into disc and wrap. Form 1/3 into log and wrap. Chill.

Disc and log, wrapped.

Press disc into tart pan using heel of hand and fingers.

Spread dough with jam.

Slice log into 1/4 inch slices, sprinkle with coarse sugar.

Bake until golden. Cool.


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