Recipe

Streusel Topping Jam Tart Recipe

Add Step-by-Step Photos	Ahmed1 / All my dishes 7 months, 3 weeks ago Using the jam you prefer much, I can guarantee one of the best jam tarts with such streusel topping and rich crust. Enjoy. Prep:25m Cook:40m Servings:8	Ahmed1
	crispy jamy tart

mix with fork

shape to ball

rolling pin

prick base

pour jam

make struesel

sprinkle stuesel

sprinkle almonds

Foil covering edges

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Ingredients

Crust:

2 1/2 cups (350 gram) flour

2/3 cup (125 gram) sugar

6 oz (180 gram) butter, diced (lukewarm)

1 whole egg and 2 egg yolks

pinch of salt

grated rind of 1 lemon

Filling:

1/2 lb (225 gamr) Forrest Berry jam

Streusel topping:

1/3 cup blanched Almonds

1 cup flour

½ cup granulated sugar.

110 grams cold butter, diced.

Directions

Pour the flour onto a work surface, to form a mound shape with a hole in the center In the well, add the sugar, butter, eggs, egg yolks, pinch of salt, and grated lemon rind.

Using a fork, mix the ingredients together with the flour. Sprinkle lightly the work surface with some flour to prevent the dough from sticking to the table. Form it into a ball, cover with plastic wrap, and keep in the refrigerator for about 30 minutes to 1 hour.

Preheat oven to 350 F (175 C). Remove the dough from the refrigerator. Butter an 11 inches (28 cm) or 2 x (20cm tart pan), with a removable bottom and sprinkle with a small amount of flour.

Using a rolling pin on a floured surface, flatten the dough into the shape of a disk. Place the disk flat in the pan and with your fingers push it to uniformly cover the bottom of the pan.

Prick the surface of the pastry evenly with a fork. Place the jam in the center of the pan and use a spoon to spread the jam around uniformly. Sprinkle with the topping and some blanched Almonds. Bake for 40 minutes. Cool completely and decorate with Almonds

and sifted powder sugar if you desire.

Topping:

Ground the Almonds in a food processor till finally ground, add the flour and sugar and mix again. Finally add the diced butter and pulse till the mixture resembles coarse meal.

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Comments

michelle73 7 months, 3 weeks ago said:
My mouth actually watered when I looked at the pics! Great recipe Ahmed.

lillyann 7 months, 3 weeks ago said:
Great post and love the photo directions ;)

mystic_river1 7 months, 3 weeks ago said:
Good job on the recipe and beautiful pictures, my friend!

ivy 7 months, 3 weeks ago said:
What can you say to someone who is an expert in doing such things? Give us more...

lor 7 months, 3 weeks ago said:
How could I not love this recipe? Thank you Ahmed for another winner!!! The step-by-step illustrations as usually are excellent!!!

iffyo 7 months, 3 weeks ago said:
Yup!another winner!fantastic post!love the filling and streusel toppping!

borius 7 months, 3 weeks ago said:
Ahmed, you are the king of all things flour! When I read your posts it is like going to school. Thanks.
M

invisiblechef 7 months, 3 weeks ago said:
I will save this for late summer when I start making blackberry jam again.

wynnebaer 7 months, 3 weeks ago said:
Incredible....as always....;D

tcvillegas 7 months, 3 weeks ago said:
Another breathtaking recipe! Hats off to you, Ahmed!

berry 7 months, 3 weeks ago said:
After some days out of my city I am checking new recipes and I knew that hou had a great post like this... as always! Thanks... :-)

zanna 7 months, 3 weeks ago said:
Such a great recipe, thanks!Great photos too.Printing this one out,also posting over in Friends in the Kitchen group I know they will flip over this one.Come on over,I think you will like it.:)

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