Easy Marmalade Tart
I once found a long-forgotten jar of homemade quince marmalade in the back of my refrigerator. Rather than throw it out, I took it with me to a friend’s house out in the country with the hope that one morning I could slip it onto the breakfast table and no one would be the wiser. But I was so mesmerized by the gorgeous rosy hue of the quince preserves that, instead, I used the marmalade as a filling for this amazingly easy-to-make jam tart. The tart is easy for a couple of reasons. The first is that there is no filling to make or fruit to cut up—any type of thick jam or marmalade, homemade or otherwise, is all you’ll need. The second is that the dough doesn’t require rolling: two-thirds of it is pressed into the tart pan, and the rest is formed into a log, sliced like refrigerator cookie dough, then layered onto the tart to create the top crust. Truly a piece of cake to make, this tart serves as a wonderful breakfast pastry. In the end, the marmalade did indeed make an early (well, not too early) morning appearance on the table, and I didn’t have to be sneaky about it.
Recipe information
Yield
makes one 9-inch (23-cm tart); 10 servings
Ingredients
Preparation
Step 1
In a small bowl, whisk together the flour, cornmeal or polenta, baking powder, and salt.
Step 2
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and 1/2 cup (100 g) granulated sugar on medium speed just until smooth. Add the egg, egg yolk, and almond extract and beat until combined. With the mixer running, gradually add the flour mixture and mix just until the dough comes together.
Step 3
Transfer about one-third of the dough to a lightly floured work surface and shape it into a log about 2 inches (5 cm) in diameter. Wrap it in plastic wrap and refrigerate until needed.
Step 4
Transfer the remaining dough to a 9-inch (23-cm) tart pan with a removable bottom or a 9-inch (23-cm) springform pan. Using your hands, press the dough evenly into the bottom. If using a tart pan, press the dough up the sides to the rim of the pan and set the tart pan on a baking sheet; if using a springform pan, press the dough about 3/4 inch (2 cm) up the sides of the pan. Refrigerate the dough-lined pan until firm, at least 1 hour.
Step 5
Preheat the oven to 375°F (190°C).
Step 6
Spread the marmalade or jam evenly over the dough in the pan. Cut the chilled dough log into disks 1/3 inch (8 mm) thick and lay them in an even layer over the jam to form a top crust. Sprinkle evenly with the 2 tablespoons (30 g) coarse-crystal or granulated sugar. Bake until the top crust is golden brown, about 25 minutes. Let cool completely.
Step 7
If you’ve used a tart pan, remove the tart pan sides by setting the cooled tart on an overturned bowl or other tall, wide surface (a large can of tomatoes works well). Gently press down on the outer ring and let the ring fall to the countertop. Set the tart on a flat surface. Release the tart from the pan bottom by sliding the blade of a knife between the crust and the pan bottom, then slip the tart onto a serving plate. (If it doesn’t release cleanly, simply serve the tart on the pan bottom.) If you’ve used a springform pan, simply release the sides.
Storage
Step 8
This tart keeps beautifully for up to 3 days if well wrapped. It’s pretty sturdy, so it’d be perfect to take along on a picnic.
