Fregolotta (Italian Jam Tart)

This tart is delightful and so easy to make. It is a good way to use up jam that we have hanging out around the house. It goes well with vanilla ice cream.

This is one of my favorite author's recipes (Shauna Niequist) from her Savor book.

• Ingredients:

• 12 tablespoons unsalted butter, softened

• 1/2 cup  sugar

• 1/4 teaspoon pure almond extract (I used vanilla instead.)

• 1 1/2 cups unbleached all-purpose flour

• 1/8 teaspoon salt

• 1/4 cup  jam (I used strawberry rhubarb.)

• 1/3 cup sliced natural almonds

• 
  

• Directions:

• Heat the oven to 350. 

• Mix the butter and sugar with an electric mixer. Beat on medium speed until the mixture is light in color (about 3 or 4 minutes). Use a rubber spatula to scrape down the side of the bowl. Add the extract and blend well (about 30 seconds).

• In a separate bowl, whisk together the flour and salt. Add these to the butter mixture and combine on a low speed until thoroughly combined (about 30-40 seconds).

• Measure out 1/2 cup of the dough and set it aside on a small plate. Put the plate in the freezer. (This makes it easier to crumble later). 

• Press the remaining dough into a 9 or 9 1/2 inch tart pan in an even later. The edges can be a little higher than the rest, but make sure that the center is not the thickest part. (If the dough is too sticky, chill it briefly.)

Use the back of a spoon to spread the jam in a thin, even later over the surface of the dough, leaving a border of about 1 inch around the edges.


Remove the reserved dough from the freezer and crumble it into small pieces over the layer of the jam, allowing some of the jam to peek through. Sprinkle the sliced almonds evenly over the top of the tart.

Bake for 40 to 50 minutes or until the topping is a beautiful golden brown. Remove from the oven and cool completely.

You can also serve this with whipped cream.

Serves 6