Grandma Monette's Cherry Jam Tart
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 520
- Total Fat
- 20
- Saturated Fat
- 8
- Carbohydrates
- 79
- Dietary Fiber
- 3
- Sugar
- 42
- Protein
- 8
- Cholesterol
- 72
- Sodium
- 118
- Total: 1 hr 40 min
- Prep: 1 hr 10 min
- Cook: 30 min
Ingredients
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
Directions
- 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