Does anyone have a simple Jam Tart recipe?

Jam Tart

3 cups flour

1 teaspoon baking powder

1 cup butter, room temperature

1/3 cup sugar

2 egg yolks

2 tablespoons brandy or cognac

1 tablespoon grated lemons, zest of

1 teaspoon vanilla

1/2 teaspoon lemon extract or almond extract

1 1/2 cups sour cherry jam or apricot jam

1/4 cup blanched slivered almonds

Sift together the flour and the baking powder into a bowl.

Cream the butter with an electric mixer.

Add the sugar and beat until the mixture is pale and light-coloured (about 5 minutes), scraping the sides of the bowl with a rubber spatula from time to time.

Add the egg yolks one by one.

Then add the brandy and the flavorings.

Stop beating, and fold in the flour a little at a time, with a wooden spoon, blending it evenly into the mixture.

When the dough becomes too stiff to stir, mix the flour in by hand until the dough is smooth and elastic (you may need to add a little water or milk to your dough to achieve this consistency - just a little at a time).

Avoid overworking the dough.

Cover dough in plastic wrap and allow to rest for 20 minutes before proceeding with recipe.

On a floured surface roll out 2/3s of the dough into a round and line a buttered 10" pie dish or tart pan.

Spread the jam over the dough.

Roll out the reserved dough to a thickness of 1/8" and cut it into strips 1/2" wide.

Lay them across the filling in a lattice pattern.

Decorate with the almonds and bake the tart in a 350F degree oven for 30-35 minutes until light-golden.

Store the tart uncovered, in a dry, cool place to prevent it from getting soggy.

It can be kept one week at room temperature.

This country jam tart, done well, is hard to pass up after dinner or as an afternoon snack. It’s wholesome and simple.

Ingredients for one jam tart:

9 1/2 ounces of flour

4 ounces of powdered sugar (confectioner’s sugar)

5 ounces of cold butter

4 egg yolks

Grated lemon peel, lemon zest

Jam of your choice

how to prepare:

Start by adding the powdered sugar and cold butter to the bowl with the flour.After that add in four egg yolks and begin mixing everything together with by hand.It’s important to use cold butter and not knead-work it too much, it should be cool and crumbly at first, then start to become smooth.When it starts to come together and you don’t see any chunks of butter stop and add-in a little lemon zest by grating the lemon peel.Then fold it over briefly mixing in the lemon zest and form a ball. Wrap the ball in saran wrap and put in the refrigerator for at least two hours better if its overnight.If it has been in the fridge overnight let it sit for 10 minutes to take the chill off.Now prepare the crust by rolling out a little more then half the dough, with the rolling pin.The final thickness should be about one quarter of an inch, and have a diameter of 12 to 14 inches, measure it with your pie tin by pressing it lightly into the dough.Next cut around the mark made from the pie tin and leave about an inch of extra dough all the way around.After that cut about six ‘V’ shapes into the edge of the dough spacing them out around the entire circle.Now carefully pick up the dough and place it into the pie tin, the ‘V’ shapes cut earlier help it sit flat in the bottom.Then poke some holes in the bottom of the dough with a fork.Next add in a thin layer of Jam spreading it around.Put that aside, and start to prepare the dough strips by first rolling out the other ball of dough, thin like the first one.Next with a ravioli cutter, cut long strips about half an inch wide.After that braid the strips carefully across the top of the crostata. Lay them one direction… then pick up every other strip, and braid new ones in the other direction.When that’s done with a fork push down the side of the dough attaching it to the strips all the way around the pie tin.Then dip the fork in flour and go around again pushing it gently into the edge to make texture on the Crostata’s edge. at this point if you want to add a glaze lightly brush on some egg yolk mixed with water.Now it’s ready to bake in the oven for 30 minutes or until the crust is lightly browned.When it’s done take it out and let it cool for a couple hours before serving.

I make my jam tarts with jam.You can buy tart shells in the store I don't I make my own.Fill them with jam.My family's favorite is cherry or blueberry.