This Buttery, Jammy British Tart Is Easier Than You Think

Preheat the oven to 400°F.

Combine the flour, powdered sugar, and salt in a food processor and pulse until combined. Add the butter and pulse until the mixture resembles coarse cornmeal. Add the egg and pulse until the dough begins to form clumps and pulls away from the sides of the food processor, about 20 pulses.

Lightly coat a 9 1/2-inch tart pan with a removable bottom with cooking spray. Dump the clumpy dough into the tart pan and spread evenly with your fingers to line the bottom and sides. (You don’t have to press too hard; if the dough is still a little crumbly, that’s good.) To make the top even, press the dough up a little higher than the tart pan edge, and roll a rolling pin over the top to even the edges. Prick the bottom all over with a fork, then freeze, uncovered, until firm, about 1 hour.

Place the tart shell on a baking sheet. Grease one side of a sheet of aluminum foil and lay it over the chilled tart shell, gently pressing it into the tart shell so it conforms to its shape. Fill with pie weights or dried beans. Bake until the crust edges are dry and starting to turn golden, about 20 minutes. Carefully remove the pie weights by gently lifting up the foil with the weights inside (place the foil and weights on a second baking sheet to cool) and continue baking the tart shell until the bottom is dry and edges are lightly browned, 5 to 10 minutes. Set the pan on a wire rack until cool, about 30 minutes.

Reduce the oven temperature to 350°F.

As the tart shell bakes, make the filling. In a small bowl, whisk the almond flour, all-purpose flour, baking powder, and salt. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until creamy, 2 to 3 minutes. With the mixer on low speed, gradually add the eggs. Beat in the almond extract until combined. Add the flour mixture gradually until just combined. Set aside at room temperature.

Spread the jam in an even layer over the bottom of the cooled tart shell. Carefully dollop the filling over the jam and gently spread in an even layer. Sprinkle evenly with sliced almonds. Bake until the top feels firm, springs back gently to the touch, and is puffed, 35 to 40 minutes.

Set the tart pan on a wire rack and cool completely, about 2 hours. Remove the tart from the pan and dust with powdered sugar before serving. Love the recipe? Leave us stars and a comment below!