- 8 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons lemon zest
- 2 teaspoons finely chopped fresh rosemary
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup coarse stone-ground cornmeal
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 3/4 cups good-quality fruit preserves
- turbinado sugar for topping
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
- In a small bowl work together lemon zest and chopped rosemary. Blend until the sugar is fragrant with citrus and herbs.
- In the bowl of an electric stand mixer fitted with a paddle attachment (or in a large bowl with electric hand beaters), beat together butter and sugar until fluffy, about 3 to 5 minutes.
- Beat in the eggs and vanilla extract until smooth.
- In a separate medium bowl whisk together the flour, cornmeal, salt, and baking powder.
- Add the dry ingredients to the wet ingredients and mix until the mixture just comes together.
- Wrap it in plastic wrap and chill it for 1 hour.
- Remove the dough from the refrigerator and separate 1/3 of the dough for the topping. With flour coated fingers, press 2/3 of the chilled dough into the bottom and sides of a 9 or 10-inch tart pan (the sort with a removable bottom).
- Spread the jam evenly over the dough.
- Pinch the last 1/3 of dough between your fingers, creating little coins to top the jam. Cover the top of the tart with dough coins and sprinkle generously with turbinado sugar.
- Bake until the pastry is golden brown and the jam is bubbling, about 25-30 minutes. Let cool to room temperature before serving or serve chilled.
- Tart lasts, well wrapped in the refrigerator, for up to 5 days.
- Serving Size: 8