Jam Tart

It is a somewhat rare occurrence when something turns out to be easier than expected. It is also a rare occurrence when something turns out better than expected. So when you find a recipe that is both, you have to share it. And so here it is.
When I first saw the pictures for this recipe it looked really yummy, but I also thought it might be a little troublesome to make. I am happy to report that though it does take a little bit of time to throw together, the results are worth it. The dough is really easy to work with, yet tastes delicious. An amazing combination... : )

The recipe says to let the tart cool completely before removing from the pan, but I couldn't help myself, and I must say that it is exceptionally yummy served warm. I encourage you to give this recipe a go. It is DELISH!

The only kind of jam I had on hand when I made this was blueberry. Something different for a change. It was yummy! (I do think that a strawberry, or raspberry jam would be scrumptious, too!) Feel free to use whatever you're in the mood for, or whatever you have on hand.

Jam Tart

Adapted from 17 and Baking
Makes a 9" tart

2 cups all purpose flour (or 10 oz Soft White wheat flour)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1/2 cup granulated sugar (or honey sucanat)
1 large egg, whole
1 large egg, separated
1/8 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup jam or marmalade (I used a 10 oz jar)
2 tablespoons coarse-crystal or granulated sugar

Whisk together flour, baking powder and salt in a bowl. Set aside. In a stand mixer with the paddle attachment, mix butter and 1/2 cup sugar until smooth. Add whole egg, egg yolk and extracts. Beat until combined. Gradually add dry ingredients until dough comes together.

Take one-third of the dough and shape into a log. Wrap in plastic wrap and refrigerate until needed.

Press remaining dough evenly into a buttered 9-in tart pan with a removable bottom, or springform pan (I used a springform pan). If using tart pan, press dough up sides and place pan on a baking sheet. If using a springform pan, press the dough about an inch up the sides of pan. Refrigerate dough-lined pan at least one hour, or until firm. (Can put in the freezer for about half an hour to speed up the process).

Preheat oven to 375º. Spread jam evenly over dough in the pan. Cut chilled dough log into thin discs and arrange them slightly overlapping in concentric circles over jam to form a top crust (dough can also be rolled out and cut with a cookie cutter if desired). Whisk remaining egg white with 1 teaspoon of water until frothy. Brush the top crust evenly with eggwash. Sprinkle 2 tablespoons sugar over top.

Bake about 25 minutes, or until the top crust is golden brown. Let cool completely before removing. Enjoy!