Rustic Jam Tart

This simple jam tart is delightful. Make one dough. Use 2/3 of it to line the tart pan and sprinkle the remainder on top, along with pine nuts, for a crumble-like topping. I like to use apricot preserves, but any variety will work. Use a tart pan with a removable bottom. The jam layer is thin. Trust the recipe. It’s enough!

Yield: one 9-inch tart


  • ½ cup unsalted butter, room temperature
  • 1 ½ cups all purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ¼ cup pine nuts
  • ¾ cup fruit jam


  1. Heat oven to 350°. Generously spray tart pan with pan release. Place it on a parchment-lined sheet pan.
  2. In a bowl, whisk together flour, cinnamon, salt and baking powder.
  3. In a mixing bowl, cream together butter and sugars on high speed until light and fluffy; beat in egg yolk.
  4. Reduce mixer speed to low. Gradually add in flour mixture.
  5. In a small bowl, whisk the jam to loosen it. Gently press 2/3 of the dough into the bottom and up the sides of the tart pan. With the back of a spoon, gently spread the jam over the dough. Sprinkle the remaining dough over the top of the jam. Sprinkle the pine nuts on top of the dough.
  6. Bake until top is golden, about 25 – 30 minutes. Cool completely and remove from tart pan. Slice and serve.

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