I watched Milk Street’s resident baking expert Rose Hattabaugh make this tart on their Facebook page and knew that I had to try it. Super-fast and easy to throw together (thanks to the “press-in” tart crust) this is great for a last-minute dessert. They stress the importance of using the best quality jam for this recipe, so I chose Stonewall Kitchen jams. They have a great variety and work well with this recipe – I particularly like the Wild Maine Blueberry Jam, Strawberry Apple Rhubarb Jam, and the Peach Amaretto Jam.
⅓ cup white sugar
3 teaspoons grated lemon zest, divided, plus 1 tablespoon lemon juice
1¾ cups all-purpose flour
⅓ cup fine yellow cornmeal
¼ teaspoon table salt
10 tablespoons (1¼ sticks) cold salted butter, cut into ½-inch cubes
1 large egg, plus 1 large egg yolk, lightly beaten
1¼ cups fruit jam or preserves or marmalade
½ teaspoon ground black pepper
1. Heat the oven to 375°F with a rack in the lowest position. Mist a 9-inch tart pan with a removable bottom with cooking spray.
2. In a food processor, combine the sugar and 1½ teaspoons of the lemon zest. Process until fragrant and the sugar is moistened, about 15 seconds. Add the flour, cornmeal and salt; process until combined, about 5 seconds. Scatter the butter over the dry ingredients and pulse until the mixture resembles coarse sand, 10 to 12 pulses. Add the egg and egg yolk, then process until the mixture is evenly moistened and begins to clump together, 20 to 30 seconds.
3. Transfer about 1 cup of the dough mixture to a small bowl; set aside for the topping. Transfer the remainder to the prepared pan, scattering it across the bottom. Using your hands, press the dough into an even layer into the bottom of the pan and up the sides.
4. In a small bowl, stir together the jam, remaining 1½ teaspoons lemon zest, lemon juice and pepper. Spread the jam mixture in an even layer in the dough-lined pan. Form the reserved dough into rough, pebbly pieces by squeezing bits between your fingers, then scatter them evenly over the filling; it’s fine if they are not uniform. Bake until the crust is golden brown, and the filling is bubbling in spots, 40 to 45 minutes.
5.Cool in the pan on a wire rack for 45 minutes. Remove the outer ring from the tart pan. Serve warm or at room temperature.