Crunchy Jam Tart
Ingredients
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1/4 tsp salt
- 3/4 cup jam
- 1/4 cup sliced almonds , optional
Preparation
- In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes until creamy. Beat in vanilla extract. In a small bowl combine flour and salt, then add it to the butter mixture, and beat on low speed just until combined. Do not overmix the dough.
- Reserve 3/4 cup of the dough for your streusel topping and place it in the refrigerator or freezer.
- Press the remaining dough into the bottom of a 9-inch tart pan (I use a pan with a removable bottom) and press firmly to form an even layer with the edges being a little bit higher than the centre. Place briefly in the refrigerator before continuing, about 5 minutes.
- Preheat oven to 350ºF/180ºC.
- Once the dough has set a little bit and isn’t too soft, toss the streusel dough with your fingers until large clumps of dough are formed.
- Spread jam over the chilled crust. Sprinkle with streusel topping, leaving some of the jam peaking through, then sprinkle with the almonds, if using. Bake on a rimmed baking sheet for 35-40 minutes until golden brown. Allow cooling completely on a wire rack.
- Refrigerate for 2 hours to let the filling set. Serve at room temperature.
- Tart will keep for 3 days in the refrigerator covered tightly or in an airtight container, or up to 2 months in the freezer (thaw overnight in the fridge).
