easy jam tart

From what I read, those of you on the opposite side of the country are reveling in the season’s first artichokes, asparagus and favas. You’re gushing over rhubarb and your new favorite way to cook it. You’re rejoicing over how good in-season strawberries taste when you’ve been deprived of them for the better part of a year.

Please stop.

dry ingredientstart doughpressing in the cornmeal crustjam tart, ready to bake

I am small and petty and the Greenmarket is so devoid of anything but root vegetables — and also vegetables that grow in the ground — would you like some potatoes? We have crates and crates; I’m incapable of being happy for you. I was so eager to believe that I’d find anything but the same old things that have been out for the last four months when I was at the market this weekend that I rushed at a sign that said “Apricots and Nectarines” even though I knew it would have been impossible that the crate could have contained them, only to find that it had been scrawled on the back of the announcement of more “Cold Storage Apples”. (Sorry kid, looks like another week of applesauce for you!)

sour cherry jam

This recipe is for the rest of us, those with cherries and berries and citrus and stone fruits, but only the kinds that come in jars that were vacuum-sealed in warmer times. It comes from David Lebovitz’s new compilation of his best recipes, Ready for Dessert. This book is the perfect Starter Lebovitz, if you ask me; for those of you who’ve heard about him or read his blog and laughed at his jokes and comments but didn’t know which of his cookbooks to buy first. With this, he’s retested everything, added weights and pretty pretty photographs so you get a little taste of everything he does well without having to clear out an entire bookshelf to accommodate his awesomeness. (Though he’d like me to let you know that he does not mind one bit if you do that too.)

easy jam tart
easy jam tart wedge

Like this jam tart. It doesn’t expect that you will have a very specific kind of fruit with a short growing season in your kitchen right now and it doesn’t have any preconceived notion that you’ll be making your own jam. (Though good on ye if you do, you know?) It knows you probably don’t feel like busting out a rolling pin yet it guides you through making a gorgeous tart without one. But most of all, it understands that while theoretically this tart is a dessert, or maybe something you’d serve at tea, realistically, you’ll probably cut yourself a wedge for breakfast and plans for this by making it heartier (with cornmeal), cakier (with baking powder) and simpler (like jam on toast, but so much better).

jam tart, gone

One year ago: Simple Potato Gratin
Two years ago: Whole Wheat Apple Muffins
Three years ago: Gnocchi with a Grater

Easy Jam Tart
Adapted from Ready for Dessert

Of course, I couldn’t resist tinkering with the recipe a little. I made the dough in the food processor, because I already had it down and the Kitchen Aid seemed impossibly far away (on top of the fridge). I used the egg white leftover from the crust to make a shiny glaze for the tart. I used less jam than I was supposed to, because I ran out and was too lazy to get more and too apprehensive to mix jams; I liked this lesser amount in the end. Because my tart stuck to the pan just a little, I’m suggesting that you butter your tart mold. Finally, I approached the top crust differently than suggested. Rather than using thicker “coins” of dough, I cut them super-thin and overlapped them to create a pretty lid. Because pretty counts. I am sure Mr. Lebovitz will approve.

1 1/2 cups (210 grams) all-purpose flour
1/2 cup (70 grams) stone-ground cornmeal or polenta
2 teaspoons baking powder
1/2 teaspoon salt
9 tablespoons (4 1/2 ounces or 130 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar
1 large egg, whole
1 large egg, separated
1/8 teaspoon almond extract
1 1/3 to 1 3/4 cups (450 grams) jam (see Note above; I used the smaller amount) or marmalade
2 tablespoons (30 grams) coarse-crystal or granulated sugar

In a small bowl, whisk together the flour, cornmeal, baking powder and salt. In a stand mixer with the paddle attachment or in a food processor, mix the butter and 1/2 cup (100 grams) sugar together until smooth. Add the egg, egg yolk (keep the egg white from the second egg on hand for later) and almond extract and beat until combined. Gradually add the flour mixture and mix until the dough just comes together.

Transfer about one-third of the dough to a lightly floured counter and shape it into a log about 2 inches (5 cm) in diameter. Wrap it in plastic wrap and refrigerate it until needed. (As always, I was in a rush and put this in the freezer.)

Transfer the remaining dough to a buttered 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 one hour. (Again, I used the freezer and it was firm in 30 minutes. I am impatient.)

Preheat the oven to 375°F (190°C). Spread the jam or marmalade evenly over the dough in the pan. Cut the chilled dough into very thin discs with a sharp paring knife. Arrange them slightly overlapped in concentric circles over the jam to form a top crust. Whisk the remaining egg white with a teaspoon of water until frothy; brush evenly over the tart lid and then sprinkle with 2 tablespoons (30 grams) coarse sugar. Bake until the top crust is golden brown, about 25 minutes. Let cool completely.

Do ahead: This tart keeps beautifully for up to 3 days if well-wrapped at room temperature. David says that it’s pretty sturdy, so perfect to take along on a picnic.

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268 comments on easy jam tart

  1. Erin

    Looks good. I have this book and so far have only made the fresh ginger cake, which looked delectable but came out kind of meh. Are you familiar with it? I still love David L. in spite of it, and am totally willing to admit that the problem more likely lay with me than with his recipe. Still, if you feel like taking a crack at the recipe…I’m all ears.

  2. nice – i was actually marking recipes to cook in the near future – and this was one of them. ironically, it’s because like you, i too am dismayed by the cold storage apples. i need rhubarb, stet!

  3. m

    I am totally a tart person (my birthday was this weekend and my sister made me the most amazing fruit tart!) and this looks fabulous!

    If I could, I would send you fresh root vegetables.

  4. Ok, I think I’m going to have to make this for my boyfriend. I promised him I’d branch out and try non chocolate desserts and this looks pretty darn good…

  5. Halleluah – I have been so frustrated reading about eveyone’s adventures with spring lately, that I thought I was going to explode! We don’t have anything at all out here in the Rockies that remotely looks like spring either in the market or in the weather report. We’re supposed to get another foot of snow tonight. AAGGHHAAA….need…spring….now…..

  6. I love tarts, and, like you, I’m on the East coast too and don’t quite have all that ready access to the beautiful fresh fruits & veggies out West.

    I love your method of laying out the coins on top! I have very little experience making pies & tarts in general, but this looks like something I might be willing to try!

    I’ll have to check out David Lebovitz’s book. Thanks again, (as always), for the great post and beautiful pictures!

  7. Shannon O\’Connell

    We here in Delaware understand your fruit pain. I bought some of the most horrible strawberries over the weekend – – although, I must say slicing them and soaking in simple syrup and amaretto and then putting them over pound cake and ice cream with a balsamic reduction made a HUGE difference. ; )

    I am apparently reading your blog waaay too much. : )

  8. Yum!

    I have the same sentiments about the lucky kids on the west coast. I keep seeing the words “rhubarb” and “strawberry” and getting sad because the stuff around here isn’t ready yet. I think it’s time to move!! Haha

  9. I was just looking at tart pans in a store over the weekend, and then foolishly walked out without one. I love that you don’t have to roll the dough, as I am one of the most uneven rollers in history. Looks like I’ll have to go back to that store…

  10. Even though I am not on the west coast, I just had to make some rhubarb, mint, and vanilla jam yesterday. Rhubarb cost me $7 a pound, not to mention my guilt for it being almost-but-not-quite-in-season. Unfortunately the jam turned out a little too sweet for my liking, but I’d love to salvage it in this tart. Do you think the sugar in the tart crust is easily removable, Deb?

    1. deb

      Carter — Flavor-wise, I’m sure it would be great to have a nice, neutral contrast. (Make sure you don’t use the 1/2 teaspoon salt, either. It will be a lot in an unsweetened crust.) However, baking alchemy-wise, you might need to swap some or all of it with additional flour… Let me think about it and get back to you on this.

  11. Fantastic! I got a little crazy last summer and made more jam than I could eat or give away. Now I can eat it in a different way and totally trick myself about how much jam I actually need, thereby justifying all future jamming endeavors. Huzzah!

    PS, I think that should say “or” a springform pan…

  12. Here in Colorado nothing will be “locally” grown in forever! I cheated the other day and bought rhubarb from CA.
    I love jam tarts. I invite you all to view my Linzertorte. Thanks for the recipe.

  13. Nicole

    Have you ever done raw applesauce? Throw a few apples, a little lemon juice and some cinnamon in the Cuisinart. For babies, it’s ready to go. For grown-ups, a little cream and chopped pecans on top make a delicious snack (or breakfast, or dessert).

  14. just bought the book this past Saturday……thanks for the preview it looks delicious. Certain things are worth waiting for and in the meantime things like this tart are hardly a poor substitute! and doesn’t everyone still have tons of jam they made last Fall?

  15. Liz D.

    Deb, as usual, you come to the rescue. How do you know how we all feel??? I live in Missouri, smack in the middle, and the blooming flowers in my yard and the warm breezes make me long for every summer and spring kitchen glory I can think of: plump berries, crisp lettuces, sweet corn, lush tomatoes, juicy peaches, crisp sweet peas, oh… the list goes on.
    Yet, my farmer’s market has mostly eggs, herb pots, and tiny bags of lettuces, and my grocery store has nectarines (from Chile) and tomatoes (from Mexico) and strawberries (from I don’t even know where) and nothing fresh, local, or actually in season.
    But! I do have a whole jar of cherry jam and some peach jam I made last year when peaches actually were fresh, and I think this tart is HIGHLY in order. Bless you Deb for being always right on target, full of humor, and ever-rewarding with your recipes and photography. Love it!!

  16. Love this! It looks very similar to the jam tarts my Italian family had on the table most weeknights. And you’re right, we often finished off the leftovers with breakfast!

  17. Emily

    Just had to chime in to say that this tart is fantastic. I’ve been making it since David posted it on his blog, and it is truly heaven. Not only does it keep well, but it actually *improves* substantially after keeping for a day, such that I always make it a day in advance of when I want to serve it. I’ve made it with apricot jam and strawberry rhubarb jam and both are great. Totally agree that a slice of it makes for a great breakfast the morning after its served as dessert…

  18. What perfect-looking crust! This looks like something that belongs in an English bed & breakfast–a place with a pond full of ducks & a closet full of multi-colored umbrellas. Very pretty, indeed.

  19. Deb, I’ve been cooking with semolina lately – pancakes and quick bread and so forth – so I have a lot in my pantry. Do you think you could make this with semolina instead of cornmeal?

  20. This is absolutely beautiful. You cease to amaze me with your beautiful writing and photography. The tart is gorgeous. I am glad to hear you comment on David’s new cookbook. With your approval it must be a winner and I will check it out. His blog along with yours are my two favorite.s

  21. KateC

    I just made the dough for this last night! And I’m in CA – no stone fruit at my farmer’s market yet, so I’m also feeling weary of the same old winter fare. This is my second time making the jam tart, and it is great (and truly very easy)!

    The proportions are slightly different from website to book, it seems. I also layered the whole top first time. So pretty! I love DL.

  22. Kat

    Well, I may be on the other side of the country, but here in Central Washington it is still snowing. Nothing in the garden, nothing in the stores, I hear your plea about spring revelry and I agree!

  23. EG

    Mm, I have some really nice jams at home. But I don’t have a tart pan or springform pan. Yes, really. I just avoid those recipes usually. But this looks delish.

  24. Sara

    I’ve just recently found your site and I absolutely LOVE it! I made the cranberry and Meyer Lemon Scones the other day and I will be trying this tart later in the week. I’m planning a bridal tea for my sister’s bridal shower and both of these recipes will be perfect! Thank You!
    P.S. BEAUTIFUL photos!!

  25. I made this a bunch when David L. first posted the recipe. Very good with a bitter jam like quince paste. I just got the book today and am gloating over it all over, even the subway.

  26. cdelphine

    ah thank you for this post! I get so sick of hearing about fresh strawberries and rhubarb and asparagus and blah blah blah. I’m counting down the days until spring produce arrives here (Maryland).

  27. i’ve made this tart – it’s super fabulous. however, being a little bit in love with almonds, i subbed in 1/4 c ground almond flour for 1/4 c regular flour and added some slivered almonds on the top. i used peach jam and the 2 flavors together were wonderful!

  28. I so feel you on the winter produce. I’ll probably skip our last winter market this weekend because the thought of rummaging through 5 carrots with gigantism, a few heads of broccoli, and all the potatoes in potatoville again is too depressing. But we’ll have asparagus soon, won’t we?

    This tart looks spectacular. I lurve jammy desserts and plan to make this as soon as possible, perhaps this very evening.

  29. Meg

    But, Deb! We have ramps, and the first asparagus was out this weekend – and the first pea greens! I hear you, but there is stuff to cook with out there.

    That said, this tart looks amazing, and I think I might give it a go right this very minute.

  30. I love this blog (and David Lebowitz’s facebook page, which linked here!) I do make my own jam, and have too much left now that spring fruits are almost here; this seems like a terrific use! I’m also thinking this would be good with homemade apple butter, and then maybe I can work it into my own blog project…hmmm….

  31. So… I just got a tart pan for my 25th birthday and I’m thinking this tart with my mom’s PLum Ginger jam from last fall will be a perfect after birthday treat! Thanks!

  32. “Transfer the remaining dough to a buttered 9-inch (23-cm) tart pan with a removable bottom of a 9-inch (23-cm) springform pan”

    Is that supposed to be “OR” a 9-inch springform pan?

  33. it’s really crazy to see “our” austrian jam in your kitchen. don’t you have good brands over there? d’arbo is extremely popular in austria.
    love to read your stories and recipes – and tried already out some of them,e. g. kurt gutenbrunners lemon poppy seed cake and the walnut cake. funny to find inspiration for our local products (poppy seeds, walnuts) in nyc and making them here in vienna/austria/europe.

    1. deb

      Katha — Not only are we spoiled with great brands, I bought this at a bodega, which is like a dingy corner store. I was impressed. I picked this because I’d remembered that the jams I’d had in Vienna were less sweet than their American counterparts and when you’re using so much of it, it counts!

  34. I’ve been so into jam lately (how often do you hear that statement?) – especially on a good old pb&j sandwich (and yup, I’m like eight). This tart looks like the perfect way to break out of my third grade habit of pb&j sandwiches while still getting a jam fix. Thanks for sharing!

  35. Hmmm this would taste fantastic with the homemade jam from this past summer- triple berry or raspberry. Can’t wait to get cracking on this recipe. I made a peach and blueberry crisp yesterday- blueberries were good but peaches not so much. But bake any fruit with a great crumb topping, cover it with ice cream and it tastes great! I can’t wait for berry season either :)

  36. @ 50 INNAjam
    Bingo! I am going to do this with lemon, too – that sounds awesome!

    Thanks so much for posting this recipe – it’s gorgeous and looks delicious, as always!

  37. This looks like it is worth using one of the last couple of jars of homemade strawberry jam for. We’re in the same root vegetable boat here in Minnesota. Thanks for sharing this with “the rest of us”!

  38. Looks really good. I’ve had an issue using polenta in baked goods before – made a crust once from a Martha Stewart recipe and made a polenta cake from some other recipe – both were crunchy, like the cornmeal hadn’t cooked. I’ve had polenta cakes in restaurants, so I know what the texture should taste like, but I can’t seem to recreate that.

    Any special kind of polenta that I should be looking for? I’ve just been using the kind out of the bulk food bin at the natural food store. Thanks!

  39. Laura

    I love this tart, I made this for a Christmas potluck at work, and it transported perfectly, I used seedless strawberry jam… but it seemed too sweet for me. I would add some lemon juice or zest into the jam mixture to whoever uses a very sweet fruit jam. I loved the crust, goes great with any fruit. LOVED THIS!

  40. Alli

    you had me at “no rolling pin” and “food processor”…this is exactly what i wanted to make a couple of weeks ago for a party where I was tasked to bring in something made with marmalade.

  41. So pretty. And yes, pretty is very important. The first thing that popped into my mind when I saw this recipe was that it would probably be incredible made with fig jam and served with a platter of really great cheeses.

  42. oh wow! what timing! this weekend i scoured the interweb for good jam tart recipes! i used your no-shrink crust and a jar of mirabelle jam sent to me from a friend in france- homemade with his mom. the jam was too sweet and not salty enough on toast, but in the tart c’etait delicieux! i will have to try this one as well!

  43. Liz

    What a great looking tart! – although across the pond here we’d call it a pie because it has a top on. I was reading a very old cookery book last week which had loads of designs for jam tarts made with pastry strips on the top and sometimes with different coloured jam in each section – they end up looking like a stained glass window. David L is new to me, I’ll check him out now…

  44. I really need to remember to take advantage of the farmer’s markets by my house. Most of them happen when I’m in class though so it might have to wait until summer. My family isn’t big on almond though (weird I know) so I was wondering if some candied ginger would work instead if the jam was apricot. Otherwise I’ll jsut leave it out.

  45. Yes! I feel you. What I wouldn’t give for a perfectly ripe plum right now. :(
    Instead, I’ll be making this lovely tart with blueberry jam. Thank you.

  46. have you had those of “staud’s”, too? they should be available in nyc as well (and are even better and less sweet).
    so if you’ve got any chance to get “red currant” (most common) or “rosehip” – those are very traditional (some would say old-fashioned) fruits mostly used as jams here in austria for cakes, fillings and cookies. both are quite tart what makes them such good partners for sweet doughs.

    1. deb

      Katha — I’ll look around. Red currant sounds wonderful, as does a jam that is intentionally less sweet.

      Liz — That sounds very pretty. I feel like I’ve seen a version somewhere where the strips of pastry were instead piped thick lines of an almond paste-type dough.

  47. Jam tart is one of my absolute favourites and yours looks so incredible. It’s terrible, now I don’t know whether to make this or your incredible cheesecake first. Decisions, decisions…

  48. It’s so funny you mention artichokes asparagus and rhubarb. I (seriously) bought all three today! I bought this month’s Fine Cooking. There are some delicious recipes, the stuffed artichoke bottoms sold me!

    I just received my Ready for Dessert, too and made the Robert’s Best Brownies recipe. Oh my! So good. I can’t wait to try everything! Beautiful photos, as always.

  49. Mmm. I used to make little jam tarts by cutting circles of dough, adding a teaspoon of jam, and folding them over. I was sure this recipe was going to have apples, what with there being a lot of apples at the greenmarket alongside all the potatoes, and that picture up there where it looks like thinly sliced apples (but turns out to be dough coins). It looks excellent, and I will try it soon.

    Incidentally, there is a new stand at the greenmarket selling “bouquets” of lettuces – Two Guys From Woodbridge . Lettuce! I am so in love with salad right now, even though I’m still long on parsnips. I digress.

  50. LSS

    I’ve made this a number of times and used the last bits of various jams to make mini-tarts. I also used nutella and some leftover caramel sauce. Marmalade would be good, too.

  51. A sweet hello from Frog Hollow Farm! I can’t wait to give this a try, you got me with the cornmeal in the crust – sounds rustic and yes, wonderful with a cup of tea at breakfast. Another Smitten Kitchen keeper for me! Ciao, bella!

  52. Symphonic Chef

    This is the kind of recipe I love the best, Deb. Thanks so much! I will try it with a tart jam, such as currant. For me, that’s breakfast- with yogurt and English breakfast tea. Or I could consider it an “every day cake” to serve as a light- and stunningly beautiful- dessert.

  53. I’m with you on the fresh produce envy! I’ve been seeing so many rhubarb dishes that I eagerly went looking for some in my mother’s garden at Easter. I found it all right–just breaking through the earth and still buried under a few inches of last fall’s leaves! Maybe next month I’ll be able to use it in this lovely-looking tart. Sigh…

  54. Sarah

    I am new here to the site, (I love it!) but if spring food is what you are looking for, I spoke with my father yesterday, who lives in manhattan and he got what he described as the most delicious ramps (allium) from the Union Square farmers market on Saturday – delicious wild signs of spring! hope that helps the early spring lack of fresh green things!

  55. megan

    FYI, anybody – this works great gluten free, subbing flour equally with betty hageman’s featherlight blend (tapioca, potato, rice). GF or not, my favorite is orange marmalade (though I usually double the almond extract)

  56. If you are OK using processed-jam (ie, not your own or your aunt’s or mother’s cousin’s), would not you “cheat” a little and purchase frozen fruits like rhubarb/strawberries? Because not only could you make a delicious apple sauce for your son but also because you could use it in this tart! I know, I like things in season as well but when it comes to developing you son’s tastebuds… a little bit of frozen fruits would be perfect!

  57. Susan

    West coast womanl here! I’m only 1/2 hour from the artichoke and strawberry fields! Not sure were the asparagus is, but it’s dirt cheap and so good right now. Still a little early for the strawberries, but they are getting better and more plentiful. Even if you easterners could get them, they aren’t the quality that we get because of how they pick them for shipping. I hear enough about how terrible everyone thinks fruit is from CA all summer long! Buy local when it’s available; it’s the only way to really appreciate how good some things are.

    This does look like a lovely tart but I”ll wait until the apricots are ready for jamming. One thing you can do if you only have sweet jam on hand, is to cook down some frozen or juice packed canned fruits that are the same as the ones in the jam, and re-melt the jam in them and cook it all down. It’ll pick up the fruit flavor and tone down the sugar in the jam. It’s a quick fix when you need it!

  58. i saw some amazing coarse sugar at buon italia that would be perfect for this! and i have one jar left of ollalieberry jam left from my last trip to san francisco… maybe this would be a good place to use it.

  59. Jessica

    Mmm looks delicious! Thanks! I think I would ease a little on the sugar so it would be more of a jam and toast tart for my likings.

    I’m sorry to say I just dehydrated a bunch of mangoes, pineapples, and strawberries yesterday and my apartment smells like a tropical oasis.

  60. justjessib

    I am one of those terrible braggers who is already seeing all the good Spring stuff available. I bought 2 pints of strawberries that were just about to be too ripe. This inspired me to make them into jam for the purpose of a tart this weekend. This blog has truly helped me look like the professional in the kitchen that I’ve always wanted to be! I can’t say it enough – every recipe I try is to-die-for and I can’t wait for each new post.

  61. Charlotte

    Yum! An upscale version of a childhood favorite. I will have to make this. I’m on the west coast and so far no asparagus except from far away – and I couldn’t find any rhubarb but think there is some to be had if I keep looking….And Jacob is just the cutest!

  62. I had the same so-over-the-winter-veggies feeling when I went this Saturday to the GAP greenmarket, for some reason I was sure it’s ramps season and I would find them there- big disappointment! Still same old last year’s apples… the only new thing was large bright-green scallion bunches, but that cannot compete with ramps!

  63. Not to make you jealous, but I just made dinner with asparagus yesterday (and I live in the Midwest, so greeness can’t be THAT far from New York!!). Don’t worry though – it incorporates those abundant root vegetables of yours as well, so it’s not all frolicking in the springy meadows.

    My Mom makes something like this – like a giant Kolacky cookie, or thumbprint cookie – it’s fantastic. I can’t wait to try this version. Yumm

  64. liz & deb: here in austria we’ve got a very old speciality that you might call a jam tart. it’s called linzer torte, made of almond dough with spices like cloves, allspice and cinnamon, filled with red currant or rasperry jam, decorated with stripes or small lines (i don’t know the word in english) of rolled dough in a special pattern.
    i’ve made it from my beloved over a century old cookbook of katharina prato, maybe you want to have a look: (only in german, sorry)

  65. I am longing for asparagus now and all the recipes popping up all over the place are not helping. The longing was slightly lessened by buying some rhubarb and wild garlic at the market on Sunday but only slightly, it is always asparagus that I most yearn for. Anyway, this book is sitting in my Amazon basket so think today may just be the day when I hit checkout…

  66. I think I saw this on David’s site? Looks lovely. And I sympathise with you. The summer’s here and most of all those lovely fruit and berries are gone. :( Of course, we do have mangoes now so I guess all’s not lost!

  67. I am so happy that this recipe showed up on my blogroll today, as I’ve had two jars of jam that have been sitting on my shelf for months now, staring out plantively at me each morning at breakfast just begging to be used for sooooooomething. While I absolutely LOVE the buttery-ness of the crust, my favourite part is definitely that airy-crunchy-sugary glaze that popped up all over….YUM! However, I’m wondering if it’s possible for stone-ground cornmeal to go bad (or, er, something), because I found a random package buried in the back of my cabinet from who knows when, but I’m not really feeling the texture they impart – the tiny grains feel rock-hard and stick in your teeth. Should I have prepared them a certain way before hand, are there certain grades of ground cornmeal, am I just missing something key…?

  68. Jane

    Hi, what beautiful photos! The crust looks fab, the leaves. Also, to Erin- I’ve made the fresh ginger cake from Lebovitz’s book, I adored it, didn’t at all find it meh. I think the peanut oil is important.. what else- I served it with whipped cream with bits of chopped crystallized ginger in it. The ginger softened up ever-so-slightly so it had the texture of soft ginger jellies.. :-). I bake gluten free now so I’ll be trying a GF version of it at some point. What didn’t you like about the cake? (ie did it turn out well but it just wasn’t for you, or…? )

  69. Liz

    sorry can someone fill me oin here on a bit of transatlantic business, do I gather you guys over there don’t have redcurrants? See Katha’s post above and Deb’s reply. How do you manage ?- summer pudding withour redcurrrants is like a day without sunshine, redcurrant jelly (ie a seedless jam) is so brilliant for dropping into rich meaty sauces, for cumberland sauce at Christmas, and just to admire the fabulous strands of jewel like berries on the bush…Sorry to be so ignorant

    Oh and come to Cornwall if you want wild garlic, we’re over run down here – but at least we can eat the stuff after we’ve pulled it up..

  70. CoCo

    If I wanted to use individual tart pans, about how long would you suggest for baking time? Also, I haven’t seen that brand of jam; do you recommend any brands that are less sweet than others? The tart looks perfect for a spring picnic!

    1. deb

      Coco — You could probably do this tart in 6 4-inch tart molds, but I can’t say for sure how long it will take to bake. Finding less sweet jams is always a challenge; I generally look for European ones, because the jams I’ve had in France and Austria were less sweet. But only slightly. You might prefer the marmalade option.

  71. I’m only just at 29 discovering the joys of jams. But, and pardon the silly question, but would blueberry jelly like for a PBJ sandwich be the same as a jam?

  72. This is a very pretty tart. The nice thing is that is can be made with jarred jam and served any time of the year. I love to hear people talking about their fruit trees in the backyard (I’d love to have that!). Thankfully, I am fortunate enough to have some great markets where I can get some of the same produce It’s not quite as good, but it is at least it is available.

  73. You’re killing me! I’m still trying to find a time to make the bakewell tart and now I have another one to add to the list. I think it’s going to be a baking weekend. Good thing my family likes jam….I love those d’arbo jams you show in the photo, too. Sour cherry…mmm…

  74. Yes, I have been seeing lovely recipes, from bloggers in warmer climes, calling for fresh fruit. It does make me a tad jealous.

    This tart looks perfect for breakfast. I think it would go down very well with a tall glass of cold milk. ;D

  75. Pretty DOES count! The layered top crust is brilliant…I will definitely have to try that. There’s simply nothing as comforting as a fruit tart, even from jarred fruit. And yes, you are right, I ALWAYS have to butter my tart pan to get them out it one piece! Thanks for sharing.

  76. It is lovely coming home from vacation and finding no less than four unread posts here. My suitcases of laundry, however? Not so much. I think I’ll make this for breakfast instead.

  77. Congratulations on your blog wins on Saveur, what an achievement! Your photography really is the finest of all the blogs I have seen so I was delighted to see that you took that award, in particular.

  78. You should have seen the line for ramps on Saturday at the Union Square Greenmarket – it was like these people had been deprived of ramps half their lives! (Not that I’m not equally guilty of going crazy over some meager-looking spring garlic – at least I didn’t wait in line for it.) Looking forward to an exciting rhubarb recipe from you when we’re finally graced with it’s presence!

  79. laurie

    Hi Deb, I need an easy dessert, and this looks insanely delicious. Do you think, however, that it would work with something like slice fresh apples? I know it’s not intended that way, but I like the way it’s a double crust since I’m not the neatest when it comes to slicing/placing apples. Thanks! Also, thanks again for letting us see Jacob with every post. He’s just darling.

  80. Annie

    Haha, you make me laugh. I have been thinking the same thing about the food bloggers from other parts of the world with warmer climates. Come on already, Spring! We can commiserate together for a few more weeks here, and then before we know it, we’ll be knee-high in our own bounties. Thanks for this recipe; it’ll happily tide me over for a bit longer.

  81. Steffi

    So I have your website on my iGoogle homepage where only the title is displayed…all I could see was “Easy Jam Tart”. And I said outloud “who doesn’t love an Easy Tart?”….then I laughed at my unintentional turn-of-the-last century immature humor. Thanks for the laugh.

    Oh and the recipe too….guess who just might be making it for tomorrow’s office party.

  82. Joy in DC

    What a great crust! Not only was the flavor perfect (I loved the use of cornmeal for flavor and texture), but it was also easy to handle and even better to slice beautifully. I was amazed how it didn’t crumble and fall apart when slicing, creating perfect pieces. As an FYI, I used an un-buttered, 9in springform pan in my version last evening. No sticking problems ensued.

    Only problem with my tart? I didn’t love the raspberry jam I used. It was too sweet, and not raspberry-y enough in flavor (clearly, my fault for using a new jam). However, I’m certain to try this tart again, and find other uses for this crust.

    Thanks as always for sharing (and testing) a new recipe.

  83. I love the way this tart looks and I think its great that you can make it with last year’s fruit. Another thought is cutting up dried fruit and soaking it in dessert wine or brandy or cooking it with a little sugar, lemon zest, etc. Yummy! I love the cornmeal crust idea and love, love almond extract! Thanks for the yummy recipe! T

  84. Natalia

    Oh man, this is just asking to be modified into mini-tarts! Teeny weeny little bite size pies with a top crust! I’m excited now. Note to self: buy eggs.

  85. Caroline

    Deb, this sounds like a wonderful tart for my afternoon-of-tea-and-sweet-desserts next week. I was wondering, as a baking novice, why you refrigerated the dough in the pan?

    1. deb

      Britta — No, but it sounds exactly like something I would like. Thank you.

      Caroline — It helps keep it together. Soft dough doesn’t bake up as well.

  86. Joanne

    Funny, I did my quick check of favorite food sites just now and both you and Leite’s Culinaria have jam tarts on the home page. It’s a sign, I guess.

    I would also like to share that since buying a random jar of Sarabeth’s Jam at a TJMaxx-type place about 6 months ago, I buy nothing else. Those jams are delicious – they actually taste like fruit. They are expensive, but every once in a while I go on recon trips to the local discount places and get them for about $7/pint jar. (I’ve seen them at Whole Foods for about $10, I think). The peach/apricot and blueberry/cherry are favorites at our house. YUM!

  87. looks great. i too keep seeing the posts with asparagus and ramps and rhubarb – all my favorites, but here in chicago they aren’t around yet either! i keep thinking i’m missing something :( but our time will come!

  88. SueP

    Well, there you go. You read my mind. I am definitely in need of a “Starter Lebovitz” and saw that he has this new cookbook out, so now I am off to purchase it.

    I am a lover of all tarts. Myself included. :)

  89. the union square market has Ramps and asparagus- though you have to get there right as they open to get any asparagus! but Ramps were still around at around noon this past weekend…

  90. Dave

    I’ve made this tart many times since I first saw it on David’s site. The second or third time I did it I discovered too late that I was out of polenta and almond extract, so I substituted about 70 grams of ground almonds for the polenta. I liked the result even more than David’s original recipe. Nutty. More subtle almond flavor. Particularly good with dark berry preserves. And with lemon curd. Yum.

  91. Michelle

    OK – well I’ve been warned and I won’t even mention my garden. Nuff said on that!
    Thanks for this – I was looking at David’s blog yesterday and was thinking of ordering his book – with your recommendation I’m getting it for sure.

  92. Lovely. And, don’t even get me started on what the seasonal produce availability is in Northern Minnesota right now! (ie. I think the only seasonal produce left might be frozen meat, haha…)

  93. Meredith

    This looks fantastic! I’m thinking of making it for a brunch I’m attending this weekend, but two of the guests have severe nut allergies. Any thoughts on an alternative to the almond extract? Would removing it altogether change the flavor significantly? If so, what might I use instead?

  94. Rachel

    Ooh, I found this recipe and made it a few months ago. It was so good, not fussy at all, just plain tasty. and I love that you can really pick any jam you feel like at the moment to put inside it!

  95. It’s in the oven as I type. Making a meal for a friend with a new baby and figured dessert would be welcome too. Used a mix of homemade blueberry/lemon jam and marionberry since i didn’t have enough of either.

  96. Not to brag, but I do make jam from our own fruit, and people will also occasionally give us jam, so this is an excellent way to dispose use nicely the excess. And, I love the pretty crust!

  97. I am right there with you, being jealous of everyone hitting up their farmers’ markets for beautiful, local produce. Would better produce year round be a valid reason to move from New England?

  98. I totally agree… Spring is a bit of a fake-out. I really want there to be strawberries and asperagus but All I see is turnips.And I do NOT want turnips. But your tart looks lovely. I especially think the little overlapped coins on the top crust are beautiful. I bet a slice of strawberry Jam tart would be extra tasty with a little scoop of strawberry ice cream!

  99. Mmm, this is exactly the sort of thing I wanted to bake tonight- don’t have quite enough jam, though =(

    BUT how delicious would it be to use those fancy flavored jams I always see at Heinen’s…the ones with wine flavors along with fruit? Mmm, now THAT would make a great jam tart!!

  100. sandwich girl

    I’m from the south and I’ve no idea what rhubarb is. Is it a northern thing? We do have strawberries and some time this week I will post a great recipe for strawberrie pie. You can use frozen strawberries if fresh aren’t available. The basics are 2 quarts of strawberriew, rolled piecrust, cool whip, cream cheese, corn starch and sugar. Get your ingredients ready and I’ll post the recipe tomorrow night. Just look for a post from “sandwich girl”

  101. Michelle

    I made this today……AMAZING!! I used saskatoon berry jam and the very last of my frozen blackberries and blueberries from last summer. It worked out great since I didn’t really have enough of either left to do much with. Now my only problem is trying not to eat the entire thing.

  102. christine k

    I’m so in to jam tarts! I really love them and I’m surely going to make this one. What a coincidence! I was in Austria a few days ago and I bought a couple of jars of Darbo jam (strawberry and rasberry)!
    David Lebovitz’s books are great -I enjoyed so much ”The sweet life in Paris”.
    It would be fantastic if we saw a smitten kitchen book being published one day!

  103. charlotte s

    hey deb! i know i’ve said this a bunch of times in the 2+ years i’ve been following your blog- but one can never get enough compliments right?! so i just wanted to say how much i love your blog, how much joy it brings me and how much endless inspiration… thank you so much :)

  104. Emily

    This looks great!! One day I must try this. Maybe it would be good with a meringue topping, like a jam meringue tart? I just saw Ina Garten make a lime meringue tart and thought it could work here too :D

  105. Sheri

    I’d like to make individual tarts for a bake sale. Do you think this would work in a muffin tin (not lined with papers) or would they break apart upon trying to remove them?

  106. Oh! Oh! I think I can do this one! I have been wanting to try a tart or pie but been intimidated. But since there’s no rolling pin I’m not as intimidated. Love it. And the best part? I actually have a picnic/festival thing this weekend and will have people that can eat it for me. Oh, and the other best part is that I have some strawberry jam that has been opened and should be used up.

  107. I too have been throwing a mini fit at all the rhubarb posts and artichoke love. Thanks for keeping it real for those of us in climates where it still freezes overnight in April. My rhubarb is about an inch and a half high, thankyouverymuch. (And don’t hate me, but I’m going to go write a post that involves asparagus now…)

    1. deb

      Kathleen — I never blamed myself. ;) I like the apricot jam idea. Not sure why I didn’t think of it but it’s definitely a less sweet jam, in most cases.

  108. Chris C

    I made this tart immediately and loved it. Used a combination of cherry and raspberry jams (didn’t have enough of either ). The best part is that all of the ingredients are things that I always have on hand. It made a great dessert(and breakfast, and snack…think I’ll have another piece right now!)

  109. Jam is always good to have around especially when the supermarket is mean and doesn’t have anything good to bake with. Sometimes, even chocolate seems unappetising! AHH I said it!

    Thanks for sharing your thoughts on the DL book! I’ve been looking around, wondering which to get.

  110. What a coincidence! I just received my copy of the book and this was the first thing I made. Used some Meyer Lemon Marmalade that turned out a little too thick, but worked very well in the tart. Sort of like cheater shaker pie. I love the crust, but I used to polenta and found it a bit too crunchy for my liking. Otherwise super easy and delicious. I’m definitely having a slice for breakfast!

  111. Smokering

    Well, whaddya know? I just made this, off *his* website. :p I used a bit too much jam, but it was delicious. I’ll make it again. :) I Next time I might use a mixture of jam and real berries or fruit.

  112. Marianne

    I have this in the oven baking as we speak. I used Trader Joe’s organic reduced sugar raspberry preserves. Only problem was that I didn’t have enough dough to make enough circles to cover the whole top. There is about a 1″ naked moat around the top of my tart! Hope this doesn’t ruin it…

  113. Marianne

    Just took my tart out of the oven. It looks gorgeous, even if there is a 1″ naked moat around the edge. But it smells heavenly. My daughters will be very happy when they get home from softball practice.

  114. Jenn

    Just made this–also ran out of circles on top but I had started with an outer circle then put a circle in the center–with the jam around it looks like a sunflower! I used Red Currant preserves (as suggested by a commenter) and vanilla instead of almond extract (don’t like almond flavoring)–it is SUPER fantanstic!!! The Red Currant jam is nice and tart!

  115. kimberley p.

    Oh….. I have homemade freezer apricot jam that need to be used before my next harvest, and this is it! And, as an added bonus – I get to use the tart pan that I HAD TO HAVE. Don’t use it as often as all the other items I had to have, but when I do…. Its always a show stopper!

  116. Deb–the beginning of the post made me laugh about the opposite side of the country, because I live on the opposite side of the country & you’re totally right. And I think if I were in your shoes & you were in mine, I would be saying what you wrote. Also, what a deflating moment to see a box labeled as something so not true. In the great words of a parent of a small child, “That’s NOT okay!” Have a good weekend and may the Farmer’s Market be bountiful in the coming week:)

  117. Paki Dude

    Just discovered your blog a while ago. I love your selection of recipes, and this one that I just tried today with strawberry jam was a major hit at home. Thanks, from a cook who has no natural instinct but loves following recipes :-)

  118. Mrs.TeaPie

    to 118 Carla,
    The difference between jams and jellies
    JELLY: made from juice, has no fruit pulp
    JAM: includes fruit pulp
    PRESERVES: has larger pieces of fruit
    CONSERVES: usually include fruit and nuts and some times vegetables
    MARMALADES: uses citrus rinds and pulp, and may include other fruits too
    SPREADS AND BUTTERS: made from pureed fruits

    Here are good instructions on making your own :-)

  119. I love your site. And I love your recipes. And I agree and understand and support placing ads on the site in order to support the continuation of this site- 100% good and fine, I think.

    However, just wanted to say that the ad currently on this page for Singer is probably the most annoying ad EVER. It actually makes me want to take my Singer sewing machine to the Singer sewing headquarters and throw it through their front window with a note attached regarding sound clips in web advertising. Mute means MUTE, not mute-for-ten-seconds-then-repeatedly-unmute-and-replay-annoying-rattly-sewing-machine-sound-over-and-over-again.

    I know that you may not have a whole lot of control over exactly which ads are placed on your site, and I even think that Singer is a most excellent company whose products are lovely and possibly even well-targeted toward your readership. But that ad makes me never want to come back to this site. I mean, I will, of course, come back here anyway (I mean no threat at all), but your advertisers might want to be made aware that annoying the everlovin’ crap out of your readership doesn’t lead to a boost in product affinity…

  120. CoCo

    BTW–I found the jam you used at the most unlikely of places–a NY grocery store that begins with a G…! Now I feel ready to bake!

  121. Laura

    “From what I read, those of you on the opposite side of the country are reveling in the season’s first artichokes, asparagus and favas. You’re gushing over rhubarb and your new favorite way to cook it. You’re rejoicing over how good in-season strawberries taste when you’ve been deprived of them for the better part of a year.
    Please stop.”

    All I have to say is “Amen to that.” The fact that it’s Spring somewhere in the world anytime I check up on foodgawker is both amazing and jealousy-inducing. Thanks for the recipe, as always. :)

  122. Becky

    I made this-it was lovely, by the way, and definitely recommend using the lesser amount of jam. I think I used the larger amount (I went by weight, but realized later the weight was likely for the larger amount), and the bottom crust didn’t hold up very well to all the jam. The crust was so sodden it sort of fell apart and was difficult to serve. But, was still loved by all, especially with a small scoop of vanilla bean ice cream!

  123. Rachel

    Made this today for a family dinner and there was literally not one bite leftover. It was fabulous and a great activity to make with my three year old. Thank you!

  124. Lucy

    Made this for my mom’s birthday brunch and it was a total hit! I put strawberry rhubarb (and about 2 cups) and everyone loved it, it was gone before we knew it! thanks!

  125. Sharon

    I made this this weekend with wild blueberry preserves and finely ground cornmeal (it’s all I had for some reason). It was more delicate than what is described here, but absolutely delicious, absurdly easy (hence the name I guess) and something I will be definitely be making again. It also looked very professional, which is unusual for my baking. As a useful tip, following David Liebovitz’s guideline to reserve 300g of the dough for the base and using the remaining amount for the topping meant I had the perfect number of slices for the top (when I sliced them thin and didn’t let them overlap too much–maybe a scant quarter of each slice overlapped).

  126. Heather

    Just made this last night with Bob’s Organic stone-ground polenta, but I had a problem: it was really “crunchy”, like the polenta didn’t get incorporated or dissolved in the dough, and the tiny polenta pieces got caught in our teeth. Am I using the wrong kind of polenta? What brand did you use?

    p.s. LOVE your blog, and I agree that you should come out with a cookbook – I certainly know many people who would buy it! You are an inspiration to all of us tiny-kitchen chefs!

  127. kimberley p.

    Just wanted to update that I did indeed make this over the weekend with homemade apricot jam, and to say it was a hit would be a vast understatement!! WONDERFUL. My only advise would be to use the smaller amount of jam if you have a *wetter* jam… to avoid the dough absorbing too much liquid. I am quite sure I’ll be making this often :>)

  128. Joy W.

    I would love to make this in those teeny tart molds but I have had no luck with trying to bake the crust in those little things! Are these tiny tart molds even made for baking? If so, what am I doing wrong? I would love to make this recipe using those molds.

    1. deb

      Joy — What kind of teeny tiny tart molds do you have? They come in just about every size, though I *think* the fluted 4-inch across with 1/2-inch sizes is the most common.

  129. Joy W.

    Deb I found my molds at Sur La Table. They are about 2.5 inches long, they are tartlette size. Thanks so much for the swift reply!

  130. I’m smitten with your Kitchen!
    Seriously. Lovely photos and lovely recipes. I’m a new baker myself, and am always looking for recipes that I can relate to and challenge me to the next level. So I tried yours out! Twice. The first time was a total yummy success, however I didn’t follow your “editing” directions, and put too much jam in it, so my top wouldn’t reach the center! I did it again the next day (as everyone ate it up so fast) and it worked out better. The only thing I added to the recipe was afterwards, I sprinkled some powered sugar on the top, and it just made it prettier. I also used a Black Cherry Jam. Yum. My photos can never compare to yours! Come check out my posts from this weekend on my attempted Tarts: “A Tart for Tor” and “Tarting Around the Kitchen Again”. Thank you very much!
    Suzanne @ Mommy Drinks Style

  131. Kim

    I made this last night for our weekly Lost watching party. It was a big hit. I served it with a dollop of fresh whipped cream. I used the lesser amount of jam and definitely felt any more would be too much. I used raspberry preserves and served the tart when it was still a touch warm. It reminded me a bit of fair scones. So delicious and looked pretty too! I will definitely make this again.

  132. Sue

    I made this last weekend with some organic tart cherry jam to have on hand for a weekend guest….It was truly so easy and my husband raved that it was just as good as the one from the French bakery where he used to buy tarts in OKC. Thank you for sharing this!

  133. moonvirgo

    Absolutely wonderful – easy, fast, delicious, dh ate it. Thank you, thank you, thank you. Can’t believe it took so long for me to try it!

  134. Kate

    I made this tart this afternoon with a mixed berry jam, which was delicious. I also threw some toasted hazelnuts in with the butter/sugar mixture, which really gave it a good nutty flavor (although I’m sure any nut would work… I just had a handful of hazelnuts in my cupboard). Thanks for all the great recipes!

  135. Moriah

    i can’t wait to try this tart! i have leftover strawberry jam from an ambitious/procrastination day of making danish pastries… would this work with nutella along with jam filling? or would it distort the topcrust?

  136. I have made this twice now using hazelnut meal instead of cornmeal (can’t seem to remember to pick some up at the store), and it has come together so easily and been delicious with both jams I used (blackberry and apricot). Everyone who has eaten this is impressed by both it’s pretty top and its flavor. It’s a total winner.

  137. Mmm, I made this over the weekend, using coarse polenta from the greenmarket and a jar of lingonberry preserves from Ikea – and a buttermilk ice cream on the side. It was easy & delicious.

  138. kimberley p.

    Have made twice so far, and would say the following: using a mixer, as opposed to a food processor, yealds a more cornmeal forward crust, and more of a homemade or low sugar jam is great – but overdoing on a very sweet jam is not good.

    All in all a KEEPER. Fab, and I am sure I will make very often.

  139. Noaya

    Great tart! I have never used polenta before, and bought some especially for this recipe. The dough was really something. I would have never thought of making tart dough with polenta!

  140. Carrie

    Deb, DL owes you for at least one book sale, because as soon as I saw this post I opened Amazon in a new window and ordered Ready for Dessert. I have been seeking a go-to jam tart recipe for quite a while, and this is now officially it. I made this tart yesterday with homemade low-sugar tart-cherry jam, and it was delectable. Very much looking forward to trying many of the other recipes in the book (although I wish there were more photos — glad to hear that your cookbook (!) won’t lack in this respect).

  141. Ellen

    I made this as a snack for a meeting and it was a hit. It took longer to bake than suggested, closer to 30 minutes. I used tart cherry preserves, and if I make it again, I will most likely use a different jam, one with less large chunks of fruit in it. Overall, quite good!

  142. Elise

    I made this for our Mother’s Day dessert and it totally rocked!! I used Bonne Maman apricot preserves (my favorite). Also I don’t have a 9-inch fluted tart pan, but I do have an 11-incher. So I ended up having to make an extra half-recipe of the tart dough, so I would have enough coins to cover the top. It worked out perfectly and was a huge hit with my family. Pretty too!! I loved the subtle crunch that the cornmeal added, and the fluffy texture thanks to the baking powder was a nice change from regular pie crust.

  143. Dana

    I made this with Bonne Maman apricot preserves, too. It is AMAZING. I will be making this often. I’ll try other types of jam/preserves, but they can’t possibly be as good as the apricot! The sweet/salty pairing with the cornmeal was perfect… and o so easy.

  144. Stephanie

    Deb- How many different sizes of tart pans do you own? I’ve seen recipes for 9, 9.5, and 10 inches. I really just want to buy one, so which size is used most often and would get the most use? (Also, would I have to scale different-sized recipes for it?) Thanks!

    1. deb

      I would not worry about using a 9-inch if the recipe calls for 9.5. If it calls for 10, you might have a little extra. But this is all guess work, of course; there’s no single answer to whether a 10-inch tart will fit into a 9- or 9.5-inch pan. It will depend on the recipe. If the recipe has a photo, you can use it to try to guess whether it was filled to the top or not.

  145. Nabeela

    Hi Deb! I have a question. I need to have this jam tart be fresh two weeks later. Do you think I can freeze it after baking it(and still have it taste good after thawing it out)?
    Thanks a lot for this incredible sounding recipe :)

  146. nicole

    This was delicious the first time I made it. I would love to make it again to take on a trip with me. Do you think it would work if I made it in muffin tins as mini (!) tarts? Any suggestions on baking time? Thanks!

  147. nicole

    Tried the muffin tins and answered my own question (I, too, am impatient). In case anyone is wondering, I baked them at 350 for about 20 minutes and they are deelish. And adorable.

  148. Robin M.

    So my friends and I made a giant batch of mixed-red-fruit preserves today, but failed to buy enough jars for canning, so we were trying to think of what to do with the extra when I remembered this recipe. Tried it right away, since canning jam for 4 hours isn’t enough for one afternoon already. I used a 10″ tart pan, didn’t have any cornmeal so just upped the all-purpose flour, and didn’t have almond extract so substituted vanilla instead. Everything came out super, although we all agreed that a little texture from the cornmeal would have been a nice addition. There was just barely enough dough for the larger pan, the top crust is just a little on the thin side. Overall, a huge, delicious success! Thanks Deb!

  149. allison

    I just made this to try to make good use of a jar of fig preserves that I know I’m never going to eat otherwise. I added a super thin layer of brie on top of the jam to cut down the sweetness a bit an up the savory. I made it for a brunch and am not sure how I will resist digging in until morning.

  150. Drea

    Looks delish, exactly the kind of dessert I’d love to eat. :-) Wondering if I could use pumpkin, peach or apple butter instead of the jam for an interesting fall themed variation?

    1. deb

      Hi Drea — You could, but one of my only gripes with this recipe was that it was very, very sweet to eat all of that jam. So, if you’re making your own fruit butters and can control the sugar, definitely, but it might be too much if spread as thick as a tart. Hope that helps.

  151. Susie

    I’ve now made this with fig jam, blueberry jam and a somewhat tart blackberry jam. I think the tart blackberry jam worked the best, but all were great. This is a fantastically easy recipe, completely forgiving and the end result looks just fantastic (as well as tasting great). Perfect for a relatively novice baker.

  152. Andrea

    I was cleaning out the fridge and decided to use up four half-eaten jars of jam: the combination was Bonne Maman sweet cherry, Bonne Maman Four Fruits, and a Dalmatia sour cherry. Just the right combination of sweet and tart (I adore sour cherry), served with some sweetened sour cream. I went straight back for a second slice. One note: next time I’ll put aside almost half of the dough for the top crust. I always run out.

  153. Nicole

    I live in India and we get very seasonal fruit too. Would have loved to try this with home made jam, but had to settle for store bought raspberry. It was absolutely delicious – I substituted semolina for the cornmeal and can’t tell the difference. The pastry is buttery and soft and crunchy all rolled into one.

    Loved it and it goes really well with a topping of cream.

  154. Laura I

    Ok, so I’m late to the party on this one. Figs are in season here in Florida, so I tried this recipe with a homemade fig jam. I was looking for something to do with my figs when I ran across this recipe. It was a match made in heaven. Very tasty, quite easy and a lovely thing to take on a end of season picnic. Got lots of raves.

  155. tess

    I made this yesterday with some freezer peach jam I had from summer. The flavors were amazingly delicious (especially the aroma of almond extract and peach together) but the cornmeal was kind of too crunchy…?Is there a particular type of cornmeal you recommend for the right texture? Is there a special grind?

  156. Alexandra

    I made this yesterday and used medium grind cornmeal (Bob’s Red Mill) as it’s all I could find. The crust was too crunchy for me so next time I’ll try a finer grind cornmeal or perhaps almond meal like others have suggested. It was quick and easy to prepare as promised.

    1. Elena

      The crust is definitely sweet – like a moist shortbread, so maybe think about how that would work with the flavor of your jam and what you’re hoping for the outcome to be.

  157. Elena

    I made this for a brunch dessert and it turned out beautifully! I had some frozen cooked down peaches from last summer on hand, so mixed those with some rhubarb jam and used that mix for the filling. Really lovely results. Perfect for late winter treat. Thanks for this recipe update! Will be making this again and often!

  158. Shirin

    I’ve made this a few times using David Lebovitz’s original recipe. and every time i’ve received compliments but also comments that it’s too sweet. I dont do the sugar sprinkle on the top layer, and i’ve tried more tart jams such as sour cherry and raspberry. Any other ways to reduce the sweet factor?

    1. deb

      I haven’t conquered it yet. My hunch is that you might make a raspberry pie-like cooked filling with less sugar and let it reduce and thicken a bit. Cool it and you could stir it into jam or perhaps use it instead.

    2. Rachel

      I know this is WAY late but I have reduced the sugar in the crust to 1/4 cup with good results. Also, when I’m out of cornmeal, I use 2 cups flour and that seems to work as well. Happy baking!

    3. Have you tried using a lemon based jam so it has more of a fresh sweet taste to it? Always works for me when trying to avoid that sickly sweet edge…

  159. Margaret

    I made this and it was AWESOME.

    I of course didn’t follow the recipe, because I never do. I did 8 tablespoons butter and 1 tablespoon olive oil (it’s what i had)
    I didn’t do a jam, but rather I used some figs that were in a thick syrup, fresh figs, and fresh blueberries.
    I did 4 mini springform pans, I did NOT do the egg white wash.

    I LOVE the cornmeal in here (and really this is why I made the recipe, I’m trying to use up my cornmeal!)

    This is totally a keeper recipe. MMM

  160. Kristen Zajac

    I’m having a hard time finding jam that’s not too sweet here in the US. Do you think I can add up to a couple of teaspoons of lemon juice and still have the right consistency? Thanks for your help. The crust is divine.

  161. I made this with cherry jam and can’t wait to try it! I love being able to press the crust into the pan (rolling always makes such a mess). A question — I made sure to save 1/3 of the dough for the top, and followed all the directions re: log/slicing — but I only ended up with enough coins to 80% cover the top of my tart! What might I have done wrong?

  162. gina

    relying on a calculator more than i care to admit, i made 3/4 of this recipe to fit my 8″ tart pan. it worked like a charm! because i knew how sweet my jam was, i only used 2/3 of the sugar called for on top. having tasted it, i think i could have used even less. for what it’s worth, in my oven, and even with the reduced size, it took an added 15 min to get to golden brown–perhaps because i used a generous amount of egg wash? regardless, this turned out perfectly. thanks again for another winning recipe, deb!

  163. Stanley M Weinberg

    You can still get seedless grapes at the farmers markets here in NYC and they make great jam. It’s probably no big deal but would vanilla extract be a decent substitution for almond extract? It would save me time and money. Thanks!

  164. Cary

    I think there’s a typo in here — it really stumped me how one could use the base of their springform pan inside a tart pan.

    “Transfer the remaining dough to a buttered 9-inch (23-cm) tart pan with a removable bottom of a 9-inch (23-cm) springform pan.”

    And then I realized you mean OR a 9” springform pan.

    Very curious if any readers tried mixing pan parts! And so excited to make this.

  165. Lola Quasebarth

    I’ve made this a bunch of times, it’s a really perfect little dessert that just takes a little planning ahead. Use good butter, it’ll help the crust really shine. I add a healthy shake of ground cardamom to the dough, and do a layer of goat cheese (around 8oz) with jam on top (also 8 oz, usually home made apricot) and the end product is divine. On point as usual, Deb!