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ITALIAN JAM TART

MAKES 6 SERVINGS

Start to finish: 1 hour

13 tablespoons (1 stick plus 5 tablespoons) unsalted butter, softened

1/2 cup plus 1 tablespoon sugar

1/4 teaspoon orange blossom water or vanilla extract1

1/2 cups all-purpose flour

1/8 teaspoon sea salt Generous

1/2 cup (about 6.5 ounces) fig, apricot, cherry or berry jam

Heat the oven to 350 degrees. Position an oven rack in the center of oven.

In a large bowl, use an electric mixer with the whisk attachment to beat the butter and sugar on medium speed until the mixture is very light in color, 3 to 4 minutes. Add the orange water or extract and blend well.

In a medium bowl, whisk together the flour and salt. Add the dry ingredients to the butter mixture and mix by hand just until the dough is thoroughly combined, about 30 seconds. Measure out a scant 1/2 cup of the dough and smooth it out on a small plate, then place the plate in the freezer.

Meanwhile, press the remaining dough evenly into and up the sides of a 9-inch tart pan with removable bottom. If the dough is too soft to work with, chill it briefly. Refrigerate for 15 minutes.

Once the tart has chilled, spread the jam evenly in it, starting from the center and leaving a border of about 1/2 inch around the edges. The jam should be thinly spread and not resemble a filled pie. Remove the reserved dough from the freezer and crumble it into small pieces over the jam.

Bake for 25 to 30 minutes, or until the topping is a beautiful golden brown. Remove from the oven and place on a rack to cool completely. Remove the tart from the sides of the pan and cut into wedges.

Sara Moulton, AP



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