Streusel-Topped Jam Tart

Low on time? This beautifully sugar-dusted jam tart is a breeze.

By Rose HattabaughNovember 8, 2022

Makes
One 9-inch tart
Cook Time
1 hour
Active time plus cooling
20 minutes active, plus cooling
Rating
12

This rustic tart is a breeze to prepare with a few pantry staples. The dough, which comes together quickly in a food processor, is dual purpose. Pressed into a tart pan, it forms the bottom crust and, pinched into small bits and scattered onto the filling, bakes into a buttery streusel topping. A little cornmeal in the dough adds textural interest and subtly sweet corn flavor. Just about any type of fruit jam or preserves works well. We particularly like cherry preserves and seedless raspberry jam; marmalade is a great option, too. A little black pepper mixed into the preserves offers just a hint of savoriness that balances the sweetness.

Ingredients

⅓
cup white sugar
3
teaspoons grated lemon zest, divided, plus 1 tablespoon lemon juice
1¾
cups all-purpose flour
⅓
cup fine yellow cornmeal
¼
teaspoon table salt
10
tablespoons (1¼ sticks) cold salted butter, cut into ½-inch cubes
1
large egg, plus 1 large egg yolk, lightly beaten
1¼
cups fruit jam OR preserves OR marmalade
½
teaspoon ground black pepper
Optional garnish: Powdered sugar

Step 1

Heat the oven to 375°F with a rack in the lowest position. Mist a 9-inch tart pan with a removable bottom with cooking spray.

Step 2

In a food processor, combine the sugar and 1½ teaspoons of the lemon zest. Process until fragrant and the sugar is moistened, about 15 seconds. Add the flour, cornmeal and salt; process until combined, about 5 seconds. Scatter the butter over the dry ingredients and pulse until the mixture resembles coarse sand, 10 to 12 pulses. Add the egg and egg yolk, then process until the mixture is evenly moistened and begins to clump together, 20 to 30 seconds.

Step 3

Transfer about 1 cup of the dough mixture to a small bowl; set aside for the topping. Transfer the remainder to the prepared pan, scattering it across the bottom. Using your hands, press the dough into an even layer into the bottom of the pan and up the sides.

Step 4

In a small bowl, stir together the jam, remaining 1½ teaspoons lemon zest, lemon juice and pepper. Spread the jam mixture in an even layer in the dough-lined pan. Form the reserved dough into rough, pebbly pieces by squeezing bits between your fingers, then scatter them evenly over the filling; it’s fine if they are not uniform. Bake until the crust is golden brown and the filling is bubbling in spots, 40 to 45 minutes.

Step 5