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Very Easy Rosemary Cornmeal Jam Tart

  • Author: Joy the Baker
  • Prep Time: 45
  • Cook Time: 25
  • Total Time: 1 hour 10 minutes


  • 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


  1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
  2. In a small bowl work together lemon zest and chopped rosemary. Blend until the sugar is fragrant with citrus and herbs.
  3. 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.
  4. Beat in the eggs and vanilla extract until smooth.
  5. In a separate medium bowl whisk together the flour, cornmeal, salt, and baking powder.
  6. Add the dry ingredients to the wet ingredients and mix until the mixture just comes together.
  7. Wrap it in plastic wrap and chill it for 1 hour.
  8. 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).
  9. Spread the jam evenly over the dough.
  10. 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.
  11. 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.
  12. Tart lasts, well wrapped in the refrigerator, for up to 5 days.


  • Serving Size: 8