Cherry Jam Tart


(Serves 8)

  • 1 ¾ cup all purpose flour
  • ½ cup sugar
  • pinch of salt
  • 8 tbs. unsalted butter, cut into small pieces
  • grated rind of a lemon
  • 3 egg yolks
  • ¾ cup thick cherry jam


  • Preheat oven to 375°.
  • In the bowl of a food processor, combine dry ingredients. Add rind, butter and yolks. Process until just combined, do not over process.
  • Form the dough into ball. Wrap in plastic and refrigerate for 30 minutes.
  • Roll out dough to ¼ inch thickness.
  • Fit dough into a 8-10” tart pan with a removable bottom, pressing gently into sides and bottom. Prick the bottom with a fork several times. Save extra dough for the top of the tart.
  • Spread the cherry jam evenly over the dough.
  • Take the remaining dough and roll into ropes about ¼“ in diameter. String over jam in a diamond pattern.
  • Bake for 30 – 35 minutes or until dough is deeply golden.

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