The crust on this tart (made with cornmeal and flavored with almond extract) is easy to make and simply delicious! Wonderful for breakfast! Thank you smittenkitchen.com!
1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
9 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 large egg, whole
1 large egg, separated
1/8 teaspoon almond extract
1 1/3 cups of your favorite jam, marmalade or lemon curd*
2 tablespoons raw turbinado sugar or granulated sugar
In a small bowl, stir together the flour, cornmeal, baking powder and salt. In a stand mixer with the paddle attachment or in a food processor, mix the butter and 1/2 cup sugar together until smooth. Add the egg, egg yolk (keep the egg white from the second egg on hand for later) and almond extract and beat until combined. Gradually add the flour mixture and mix until the dough just comes together.
Transfer about one-third of the dough to a lightly floured counter and shape it into a log about 2 inches (5 cm) in diameter. Wrap it in plastic wrap and refrigerate it until needed.
Transfer the remaining dough to a buttered 9-inch tart pan with a removable bottom or a 9-inch springform pan. Using your hands, press the dough evenly into the bottom. If using a tart pan, press the dough up the sides to the rim of the pan and set the tart pan on a baking sheet. If using a springform pan, press the dough about 3/4-inch (2-cm) up the sides of the pan. Refrigerate the dough-lined pan until firm, at least one hour.
Preheat the oven to 375°F. Spread the jam evenly over the dough in the pan. Cut the chilled dough log into very thin discs with a sharp paring knife. Arrange them slightly overlapped in concentric circles over the jam to form a top crust. Whisk the remaining egg white with a teaspoon of water until frothy; brush evenly over the tart lid and then sprinkle with the turbinado sugar. Bake until the top crust is golden brown, about 25 minutes. Let cool completely.
* I used raspberry jam, but it would be great with something a little more tart (no pun intended), as the crust is sweet too. I plan to try it next with lemon curd.