| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 1 hr 10 min |
| Cook: | 30 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 1 hr 10 min |
| Cook: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 1/4 cups high-quality cherry preserves
- 1 teaspoon fresh lemon juice
- 1 stick salted butter, at room temperature, plus more for the pan
- 2/3 cup sugar
- 1 large egg, plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup almond flour
- Grated zest of 1 lemon
- 1 teaspoon ground cinnamon
- Pinch of ground cloves
Instructions
- Preheat the oven to 400 degrees F. Make the filling: Combine the cherry preserves and lemon juice in a bowl, stirring to break up any clumps.
- Make the crust: Butter a 10-inch tart pan with a removable bottom. Cream the butter and sugar in a bowl with a mixer on medium speed. Add the whole egg, then the vanilla. Whisk the all-purpose flour, almond flour, lemon zest, cinnamon and cloves in a bowl. With the mixer on medium speed, gradually add the dry ingredients to the butter mixture. Reduce the mixer speed to low and mix in up to 1 tablespoon water until the dough just comes together. Wrap two-thirds of the dough in plastic wrap, then wrap the remaining one-third in plastic wrap. Refrigerate both for 30 minutes.
- Put the larger piece of dough between 2 sheets of parchment paper and roll it out into an 11-inch round. Remove the top sheet of parchment paper and invert the dough into the prepared tart pan; peel off the other sheet of parchment paper and trim the excess dough. Spread the jam evenly on the crust. Roll out the remaining dough to about 1/4 inch thick and cut it into 1/2- to 1-inch-wide strips (10 to 14 strips). Arrange the strips in a lattice pattern on top of the filling. Beat the egg yolk with 1 tablespoon water and brush on the lattice and edge of the crust. Bake until the crust is golden and the filling is bubbly, about 30 minutes. Let cool completely.
- Photography by Steve Giralt
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 520 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 3 g |
| Sugar | 42 g |
| Protein | 8 g |
| Cholesterol | 72 mg |
| Sodium | 118 mg |
| Serving Size | 1 of 8 servings |
| Calories | 520 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 3 g |
| Sugar | 42 g |
| Protein | 8 g |
| Cholesterol | 72 mg |
| Sodium | 118 mg |
Reviews
I made this tart for a Fourth of July party that I went to. A total hit. First try and everyone loved it. It didn’t last long. Always a good sign. I actually made a little tartlet from extra for ourselves. I will be making this again. Thank you for this great and easy recipe.
rrico
First time made it. Fabulous! Follow directions. Don’t try altering recipes and expect them to turn out, folks! We used organic cherry pie preserves from a jar. DO not know what others are talking about. This was amazingly good. Shared with neighbors and they were raving about the crust, the flavor, etc. Will make again and again and will try different organic preserves in it. Can’t wait!
I’m thinking of making this next week for a meeting.I will just buy ready made pie crust and sprinkle almonds in the bottom of the pan or just pour some almond extract on the crust.You can make shortcuts,why do all the work.
It wasn’t worth the effort. Crumbly dough, took longer to cook than the recipe called for. Tasted Okay but not great.
Okay, I made this today and for dessert this evening and it was DELISH! Very flavorful and aromatic. Now for the rest of the story…
Had a problem finding almond flour so I substituted whole wheat graham flour only because that was the only weird flour that I could find that seemed like it belonged on a tart crust. I only had an 11 inch tart pan which means I did have to use more of the cherry preserves, 12 ounces. And the pan size did make a difference in baking time, 10 minutes less. Now making the crust was a real pain for me. Twice I tried to roll the parchment papered crust into the pan like she said and the whole darn fell apart and I had to re-roll. Third try I used a pizza pan with the handle and scooped under the paper and then quickly flipped in over, that worked. The lattice was impossible. The strips kept breaking and by then I was grousing it sure better taste good for all this. So while mine wasn’t picture perfect it still looked pretty
fair.
Had a problem finding almond flour so I substituted whole wheat graham flour only because that was the only weird flour that I could find that seemed like it belonged on a tart crust. I only had an 11 inch tart pan which means I did have to use more of the cherry preserves, 12 ounces. And the pan size did make a difference in baking time, 10 minutes less. Now making the crust was a real pain for me. Twice I tried to roll the parchment papered crust into the pan like she said and the whole darn fell apart and I had to re-roll. Third try I used a pizza pan with the handle and scooped under the paper and then quickly flipped in over, that worked. The lattice was impossible. The strips kept breaking and by then I was grousing it sure better taste good for all this. So while mine wasn’t picture perfect it still looked pretty
fair.
It’s look great, will try it soon