The best thing about this tart is its versatility. You can use almost any nuts for the crust and topping. I've made it with almonds, walnuts, and hazelnuts, and they were all delicious. You can also use any flavor of jam and almost any fruit. Try raspberry jam and chopped plums, peach jam and blueberries, blackberry jam and fresh figs—you get the idea.
Adapted from Gourmet.
- Yield:serves 8
- Active time: 15 minutes
- Total time:45 minutes
- 2 cups slivered almonds, or chopped walnuts, hazelnuts, or pecans
- 2/3 cup granulated sugar
- 10 tablespoons (1 1/4 sticks) cold, unsalted butter, diced
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons beaten egg
- 1 cup (one half-pint jar) jam, any flavor
- 1 1/4 cups berries, or chopped pitted cherries, peaches, or plums
Preheat the oven to 400°F.
Reserve 1/4 cup of nuts in medium bowl. Transfer remaining 1 3/4 cups nuts to food processor. Add sugar and pulse until coarsely ground.
Add butter, flour, cinnamon, and salt and pulse until mixture resembles coarse meal. Scoop out one cup of flour mixture and add it to reserved nuts. Add egg to remaining flour mixture and pulse until mixture just begins to come together.
Transfer mixture to 9-inch round tart pan with removable bottom. Press mixture evenly over bottom and up sides. Bake until beginning to turn golden-brown, 15 minutes.
Meanwhile, stir jam and berries together in medium bowl. Rub reserved nut mixture between fingers to form clumps.
Revove tart from oven and spread jam mixture evenly over bottom. Top with nut mixture and bake until the topping is light golden-brown, 15 minutes. Cool tart in pan completely on a wire rack.