Almond Shortcrust Jam Tart Draft

Name: Almond Shortcrust Jam Tart
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 1 9½-10-inch (24-26 cm) fluted tart
Ingredients: 2 cups all-purpose flour; 1 cup almond flour; ½ cup sugar; 7 oz cold butter (cubed); 2 egg yolks; 1 jar of strawberry or raspberry preserves; 1 egg yolk, beaten

An almond shortcrust in a tart pan with a generous layer of strawberry preserves and a pastry lattice on top, which I cut into slices once it has cooled.

Prep30 min
Cook35 min
Total1 hr 5 min
Makes1 9½-10-inch (24-26 cm) fluted tart
KashrutDairy

What you need

Amount:1

Dough (base and lattice)

Filling

1 jar of strawberry or raspberry preserves

Glaze

1 egg yolk, beaten

How I make it

Dough

Preheat the oven to 340°F (170°C).
In a food processor, process the flour, almond flour, sugar and butter cubes until crumbly.
Add the yolks and pulse just until the dough comes together.

Assembling and baking

Roll the dough out on floured parchment paper into a large circle, cut it with a floured lattice cutter, and keep the lattice in the freezer.
Gather the scraps (about half the dough) and press them into the bottom of the tart pan.
Brush the frozen lattice with the beaten yolk.
Spread the preserves generously over the dough in the pan and lay the lattice on top.
Bake for about 35 minutes, until browned.
Cool completely before cutting and serving.

What I've learned

Without a lattice cutter, I cut the dough into strips and lay them over the jam.

Source: ChefEf (chefef.com)