Easy Jam Tart

This recipe comes from the Smitten Kitchen.  I found it in November while I was having fun playing with Deb's "Surprise Me!" link on the left side of her blog.  Great idea!

I don't have a stand mixer (although I plan on getting one once we've moved into our new house) - I simply used my hands for the first part.  I didn't have unsalted butter, so cut back on the salt indicated.  And, I didn't have coarse sugar - I used my homemade brown sugar.  Despite these "limitations" this recipe comes out every time being the most delicious, and elegant sweet treat.  It is equally at home in your lunch bag or served as a special dessert at the end of a lovely dinner with your favourite friends.

Here's the recipe:

• Flour - 1 1/2 cups
• Cornmeal - 1/2 cup
• Baking Powder - 2 teaspoons
• Salt - 1/2 teaspoon (less if you are using salted butter)
• Unsalted Butter, room temperature - 9 tablespoons (that's 1/2 cup + 1 tablespoon)
• Sugar - 1/2 cup
• Egg, whole - 1 large
• Egg, separated - 1 large
• Almond Extract - 1/8 teaspoon
• Jam - 1 1/3 to 1 3/4 cups
• Sugar, coarse - 2 tablespoons

In a small bowl combine the first four ingredients.  Stir and set aside.  In a medium to large size bowl combine the butter and sugar - since I didn't have a stand mixer I cut the butter into small pieces, poured in the sugar and used my hands to combine everything really well.  Next, put in the first egg, plus the yolk of the second egg, and the almond extract.  Combine these new ingredients - I used a fork to do this.  [I call this my Amish cooking style since I figure if they can make such delicious food without electricity so can I!]

Next up - use your fork to slowly blend in the dry ingredients into the butter-sugar mixture.  Don't overdo this step.  Just make sure the dry ingredients are incorporated.  Then take a third of the dough and roll it into a 2 inch wide log and wrap it in saran wrap.  Put the dough log in the freezer while you continue on.

Put the rest of the dough into a 9-inch spring form pan.  Press the dough over the bottom and partially up the sides.  Try to get an even layer throughout.  Once you are finished put the pan into the freezer for 30 minutes.

Preheat the oven to 375F.  Take both dough's out of the freezer.  Spread your jam over the bottom of the pan.  Slice the dough log into small, thin disks.  Place the disks in a pretty pattern over the jam.  Froth up the egg white from the second egg and brush this over the disks.  Sprinkle with the coarse sugar.  Bake for 25-30 minutes or until the pie is golden.  Let cool completely.

Now - enjoy.