Gallery

Recipe Summary

prep:
15 mins
freeze:
25 mins
bake:
12 mins at 400° and at 350° F for 40 minutes
Servings:
16
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. In a large bowl, whisk flour, cinnamon, salt and nutmeg. Cut in butter until mixture resembles coarse crumbs. Add sugar and walnuts.

    Advertisement
Instructions Checklist
  • Stir in whole egg and yolk. Work into ball; divide dough in half. Press half of dough into the bottom and up sides of a 9-inch nonstick tart pan with removable bottom.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake at 400° F in bottom rack of oven for 10 to 12 minutes until barely colored.

Instructions Checklist
  • Meanwhile, roll remaining dough between sheets of parchment or wax paper to 1/4-inch thickness. Put on baking sheet; freeze 25 minutes.

Instructions Checklist
Instructions Checklist
  • Reduce oven temperature to 350° F. Spread jam over baked tart bottom. Remove top piece of paper from chilled dough; cut into 1-inch-wide strips. Arrange over jam in lattice pattern, without weaving, about 1/2 inch apart, piecing strips if necessary. Press ends of strips to edge.

Instructions Checklist
  • Brush egg over pastry; scatter almonds around edge.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake at 350° F for 40 minutes or until browned. Cool on wire rack. Gently remove ring; dust tart with confectioners' sugar.

Tips

You must use a nonstick tart pan and remove ring as soon as tart is cool to the touch.

Nutrition Facts

383 calories; total fat 24g; saturated fat 8g; cholesterol 66mg; sodium 84mg; carbohydrates 40g; fiber 2g; protein 6g.
Advertisement

Reviews

Advertisement