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Jam Tart

Not actually from a British source, but so very British in nature, this recipe is a delight: easy to put together and even easier to eat! Slices are sturdy enough to be packed along with a picnic or tucked into a lunch box, but also elegant enough to include on a tea tray. Delectable as is, you might want to add sliced almonds or chopped pecans or walnuts when you crumble the topping over, depending on the type of jam you use — have fun with this adaptable recipe. And don’t forget, if you’re in the mood to make and use your own jam, you’ll find plenty of inspiration right here!

Jam Tart

2 cups flour
½ cup sugar
¼ tsp. baking powder
Pinch of salt
½ cup unsalted butter, cut into cubes
2 large egg yolks
1 cup jam or marmalade
Powdered sugar for dusting

Preheat the oven to 375°F. In a food processor, whirl together the flour, sugar, baking powder, salt, and butter until very crumbly, about 2 minutes. Add yolks and pulse until dough just comes together.

Pat ¾ of the dough into a 9” tart pan with a removable bottom. Spread the jam over the dough to within ½” of the edge. Crumble remaining dough over the jam.

Bake until lightly browned and jam is bubbling, about 30 minutes. Let cool 15 minutes before removing from the pan. Dust with powdered sugar.

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