Ingredients (8 servings):
130 g Unsalted Butter, Softened
100 g Granulated Sugar
1 Large Egg
1 Large Egg Yolk
1 Teaspoon Cinnamon
250 g All-purpose Flour
1/2 Teaspoon Salt
2 Teaspoons Baking Powder
2 Cups Fruit Jam
Preparation:
Mix together the butter and sugar with a hand mixer until well blended.
Add the egg and egg yolk and continue to mix until smooth.
In a separate bowl, mix the flour, cornmeal, salt, baking powder and cinnamon.
Add the dry ingredients to the butter mixture and mix just until the dough comes together.
Preheat oven to 180 degrees C.
Take about 1/4 of the dough mixture and set it aside.
Press the remaining dough into the bottom and up the sides of a 25 cm tart pan with a removable bottom.
Spoon the jam into the crust and use a spoon to smooth across the bottom crust.
Using your fingers, break up the remaining crust mixture into small pea sized pieces and drop along the outer edges of the tart, leaving the center section of jam uncovered.
Bake the tart in the preheated oven for about 20 to 25 minutes or until it is lightly browned.
Remove from the oven and allow to come to room temperature before serving.
To store, simply cover with plastic wrap and refrigerate for 4 to 5 days.
