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Cherry Jam Tart
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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