Photo: Sorin Gheorghita
easy jam tart
11 ingredients
openrecipes
From what I read, those of you on the opposite side of the country are reveling in the season’s first artichokes, asparagus and favas. You’re gushing over rhubarb and your new favorite way to cook it. You’re rejoicing over how good in-season strawberries taste when you’ve been deprived of them for the better part of a year.
Estimated Nutrition (whole recipe, rough)
691
Calories
20g
Protein
19g
Fat
108g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups (210 grams) all-purpose flour
- 1/2 cup (70 grams) stone-ground cornmeal or polenta
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 9 tablespoons (4 1/2 ounces or 130 grams) unsalted butter, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 large egg, whole
- 1 large egg, separated
- 1/8 teaspoon almond extract
- 1 1/3 to 1 3/4 cups (450 grams) jam (see Note above; I used the smaller amount) or marmalade
- 2 tablespoons (30 grams) coarse-crystal or granulated sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes