Tarta de mermelada fácil

Ingredientes

• 3/4 cup (170g) unsalted butter, at room temperature
• 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups (200g) all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup jam
• 1/4 cup sliced almonds (, optional)

Preparación

1. 1

   In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes until creamy. Beat in vanilla extract. In a small bowl combine flour and salt, then add it to the butter mixture, and beat on low speed just until combined. Do not overmix the dough.

2. 2

   Reserve 3/4 cup of the dough for your streusel topping and place in the refrigerator or freezer. Press the remaining dough into the bottom of a 9-inch tart pan (I use a pan with a removable bottom) and press firmly to form an even layer with the edges being a little bit higher than the center. Place briefly in the refrigerator before continuing, about 5 minutes.

3. 3

   Preheat oven to 350ºF/180ºC.

4. 4

   Once dough has set a little bit and isn’t too soft, toss the streusel dough with your fingers until large clumps of dough are formed.

5. 5

   Spread jam over the chilled crust. Sprinkle with streusel topping, leaving some of the jam peaking through, then sprinkle with the almonds, if using. Bake on a rimmed baking sheet for 35-40 minutes until golden brown. Allow to cool completely on a wire rack.

6. 6

   Refrigerate for 2 hours to let the filling set. Serve at room temperature.

7. 7

   Tart will keep for 3 days in the refrigerator covered tightly or in an airtight container, or up to 2 months in the freezer (thaw overnight in the fridge).