My mother always made this tart growing up. We used to eat it without even counting the pieces we had and I still remember the delicious taste of the tart mixed with homemade jam. I was always curious how she made it. So when I first started cooking, I obviously asked for the recipe. I can’t say it was easy to make because anything that looks beautiful in baking requires a lot of efforts, calm and patience. So I had to make it many times before I was satisfied with the results. I don’t make my own jam (yet!) but I only use Bonne Maman because the taste is the closest I found to jam that s homemade.
I can only say that this tart goes perfect with a nice cup of moroccan mint tea – even on a 80 degrees weather!
For the crust:
- 1/2 cup of sugar
- 3/4 cup of margarine/butter
- 2 1/2 cups of flour
- 2 tbsp lemon juice
- 1 tbsp of lemon zest
- 2 egg yolks beaten
- 1 tsp of vanilla extract
- 1/2 tsp baking powder
For the filling:
- 1 jar of Bonne Maman preserves or 2 cups of any type of jam
- 1 tsp of lemon juice
- Confectioners sugar for the dusting
Make the crust: Preheat the oven to 350 degrees. Mix at medium speed the margarine/butter with the sugar. Add the egg yolks, lemon zest, lemon juice, vanilla extract. Add flour and baking powder until the dough begins to come together.
Roll the dough into a ball and divide in two parts, one part larger than the other. Refrigerate the small part until ready to use it.
Grease a 9 by 10 inches tart pan. Press the dough gently on the bottom and up the sides of the pan.
Make the filling: mix the jam with the lemon juice and spread over the bottom of the crust.
Cover the tart and refrigerate for about 30min until ready to bake.
Remove from the refregirator the small ball of dough and roll it on a light floured surface with a rolling pin. Using a pastry wheel, cut thin strips of about 1 inch large. Arrange the strips in a lattice pattern and trim the edges that do not fit in the pan.
Bake for about 40 min until golden. Dust the top with confectioners sugar.
This tart can be stored at room temperature for a few days or can be frozen.