Easy Jam Tart

Made with buttery shortbread crust, fruity jam filling, and crumbly streusel topping, this jam tart not only looks amazing, but tastes even better!

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1In 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. 2Reserve 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. 3Preheat oven to 350ºF/180ºC.
4. 4Once 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. 5Spread 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. 6Refrigerate for 2 hours to let the filling set. Serve at room temperature.
7. 7Tart 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).