Whether you made jam yourself or had to beg, borrow or buy a few jars of the good stuff, this tart is the perfect way to showcase your preferred preserves. With a buttery shortbread crust and dollops of creamy vanilla mascarpone, it’s a dessert worth dipping into your stash for.
3/4 cup unsalted butter at room temperature
1/2 cup (55 g) icing sugar
1/2 teaspoon almond extract
1 1/2 cups (220 grams) flour
1/4 teaspoon salt
3/4 cup jam (not jelly)
1/3 cup mascarpone cheese
1 tablespoon whipping cream
1 tablespoon plus 1 teaspoon icing sugar
1/4 teaspoon vanilla
In a medium bowl, stir together the butter, icing sugar and almond extract until completely smooth. Add the flour and salt and gently stir together until the flour has been worked into the butter and the mixture starts to come together into a dough. Spoon some of the dough into a 1/4cup measure and set aside.
Place the remaining dough in a 9-1/2-inch tart pan with a removable bottom. Use your fingers to press the dough into the bottom and a few centimetres up along the side of the pan. Tip: Once the dough is roughly in place you can use a measuring cup or glass with straight sides to push the dough into the edges of the tart pan and flatten it on the bottom. Place the tart shell in the freezer for 10 to 15 minutes to firm up. Preheat the oven to 375 F.
Take the reserved 1/4 cup of dough and pinch it into little pieces on a plate to be used for the crumble topping. Place the plate in the freezer to chill.
Once the tart shell is firm, use a fork to pierce it all over to prevent it from puffing while baking. Bake for 8 to 12 minutes until faintly golden around the edges. Remove the tart shell from the oven and reduce the oven temperature to 350. Use a spatula to carefully spread the 3/4 cup of jam on the tart shell in an even layer. Remove the crumble topping from the freezer and sprinkle over the layer of jam.
Bake the tart at 350 for 30 to 35 minutes until the edges and crumble are golden and the layer of jam is bubbling. Allow to cool on a wire rack while you prepare the mascarpone topping.
Stir together the mascarpone, whipping cream, icing sugar and vanilla until smooth. Top the tart with dollops of the mixture before serving. The tart can be stored at room temperature without mascarpone topping for 2 to 3 days. The mascarpone topping must be covered and stored in the fridge.