By using our site without disabling cookies, you consent to our use of them.
Let cool and serve.
- 10 tablespoon unsalted butter, room temperature
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1/4 teaspoon almond extract
- 1 teaspoon lemon zest
- 1 1/2 cup flour
- 1/2 cup finely ground cornmeal
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 10-12 ounces apricot jam (about 1 1/2 cup)
- 11-inch tart pan with removable bottom
In a mixer beat together butter and sugar. Add eggs, yolk and almond extract. Mix together dry ingredients and gradually add to butter and sugar until mixture comes together. Pat dough together into a ball and roughly split 1/3 of the dough apart, pat into disks and cover each separately with plastic wrap and chill for 30 minutes to 1 hour.
Heat oven to 400 degrees.
Remove dough from refrigerator and roll out a large disk on a lightly floured surface to a 1/4 inch thickness. Place in tart pan and press edges so that dough evenly covers bottom and sides. Place in refrigerator while rolling another piece. Roll the remaining dough to a 1/4 inch thickness and cut into 1/2 inch strips with a knife or pastry cutter. Remove tart from refrigerator and spread the bottom with the apricot jam. Place the strips of dough in a lattice pattern over the jam. Bake in preheated oven for 20-30 minutes until golden brown.