The Easiest Jam Tart

From Smitten Kitchen, with some modifications (less jam, no top crust).

1 1/2 c. AP flour
1/2 c. finely-ground cornmeal
2 t. baking powder
1/2 t. salt
9 T. unsalted butter, at room temperature
1/2 c. granulated sugar
1 large egg + 1 yolk
1/2 t. vanilla
3/4 c. jam

+ coarse-crystal sugar for sprinkling the top

Whisk dry ingredients (flour, cornmeal, baking powder and salt) together. In a stand mixer, combine wet ingredients (butter and granulated sugar, eggs and vanilla) and beat until combined. Gradually add the dry ingredients to the wet, mixing until the dough just comes together.

Transfer to a buttered 9-inch tart pan with a removable bottom (would you trust that you could get this out of a non-springform pan?  I know I wouldn’t). Press the dough evenly into the bottom. Press the dough up the sides to the rim of the pan and set the tart pan on a baking sheet. Pop in the freezer about 30 minutes.

Preheat the oven to 375°F. Spread jam evenly over the dough. Bake until the top crust is golden brown, about 25 minutes. Sprinkle with the coarse sugar, and let cool completely.

A note on my modifications:  I don’t pretend to know better than Smitten or Lebovitz!!!  But I’m stingy with homemade jam, and I’m lazy about making top crusts for tarts or pies unless I’m absolutely convinced it’s necessary.

Wordy version with picture here.