In between making hot dogs, coleslaw and roasted sweet potatoes, I made this tart. That’s how easy it is. Then, as the dough was in the freezer, I made dinner. When we ate, I popped the tart in the oven. Badda-bing-badda-boom, it was ready as we finished. Perfect. The tart itself is really good, too! You could almost mistake it for a giant shortbread cookie filled with jam. Or a giant linzer cookie. Either way, adding some freshly mixed whipped cream also gave it a great boost.
Source: Smitten Kitchen
1 1/2 cups flour
1/2 cup cornmeal or polenta
2 tsp. baking powder
1/2 teaspoon salt
9 T. butter, at room temperature
1/2 cup, plus 2 T. granulated sugar, divided
1 egg, whole
1 egg, separated
1/2 tsp. almond extract
1 3/4-2 cups jam
Preheat oven to 375
1. In a small bowl, whisk together the flour, cornmeal, baking powder and salt. In a food processor, mix the butter and 1/2 cup sugar together until smooth.
2. Add the egg, egg yolk (keep the egg white from the second egg on hand for later) and almond extract and beat until combined. 3. Gradually add the flour mixture and mix until the dough just comes together.
3. Transfer about one-third of the dough to a lightly floured counter and shape it into a log about 2 inches in diameter. Wrap it in plastic wrap and refrigerate it until needed.
4. Roll out remaining dough as much as you can — it’ll be a little sticky. Transfer the dough to a buttered 9-inch tart pan with a removable bottom. Using your hands, press the dough evenly into the bottom. Freeze dough-lined pan until firm, about 30 minutes.
5. Spread the jam evenly over the dough in the pan. Cut the chilled dough into very thin discs with a sharp paring knife. Arrange them slightly overlapped in concentric circles over the jam to form a top crust.(I didn’t have enough dough so I just laid the discs around the edge of the tart pan.)
6. Whisk the remaining egg white with a teaspoon of water until frothy; brush evenly over the tart lid and then sprinkle with 2 tablespoons sugar. Bake until the top crust is golden brown, about 25 minutes. Let cool completely.