Grandma Monette's Cherry Jam Tart

Total Time:
1 hr 40 min
1 hr 10 min
30 min

8 servings

  • For the Filling:
  • 1 1/4 cups high-quality cherry preserves
  • 1 teaspoon fresh lemon juice
  • For the Crust:
  • 1 stick salted butter, at room temperature, plus more for the pan
  • 2/3 cup sugar
  • 1 large egg, plus 1 egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 cup almond flour
  • Grated zest of 1 lemon
  • 1 teaspoon ground cinnamon
  • Pinch of ground cloves
  • Preheat the oven to 400 degrees F. Make the filling: Combine the cherry preserves and lemon juice in a bowl, stirring to break up any clumps.

  • Make the crust: Butter a 10-inch tart pan with a removable bottom. Cream the butter and sugar in a bowl with a mixer on medium speed. Add the whole egg, then the vanilla. Whisk the all-purpose flour, almond flour, lemon zest, cinnamon and cloves in a bowl. With the mixer on medium speed, gradually add the dry ingredients to the butter mixture. Reduce the mixer speed to low and mix in up to 1 tablespoon water until the dough just comes together. Wrap two-thirds of the dough in plastic wrap, then wrap the remaining one-third in plastic wrap. Refrigerate both for 30 minutes.

  • Put the larger piece of dough between 2 sheets of parchment paper and roll it out into an 11-inch round. Remove the top sheet of parchment paper and invert the dough into the prepared tart pan; peel off the other sheet of parchment paper and trim the excess dough. Spread the jam evenly on the crust. Roll out the remaining dough to about 1/4 inch thick and cut it into 1/2- to 1-inch-wide strips (10 to 14 strips). Arrange the strips in a lattice pattern on top of the filling. Beat the egg yolk with 1 tablespoon water and brush on the lattice and edge of the crust. Bake until the crust is golden and the filling is bubbly, about 30 minutes. Let cool completely.

  • Photography by Steve Giralt

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