Cherry Jam-Frangipane Tart

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I'm totally in love with this simple dessert.  It comes from a Jamie Oliver cookbook that I picked up on sale a while back, and I've been mostly happy with the recipes I've tried from it.  This one was definitely a winner, in that it was both easy and delicious.  The original recipe actually calls for a prepared tart crust to save time, but I'm not sure I've ever seen anything like that at my grocery - maybe it is a British thing?  I don't think you'd want to use regular pie crust, since the texture would be off.  In any case, the recipe I have linked to below is a fairly straightforward one that you can make entirely in the food processor.

Definitely use a good quality jam here since it will contribute most of the flavor. I pulled a jar of homemade cherry jam out of the freezer, but I can imagine lots of fruits being delicious here.  Depending on what citrus you think would combine well with the jam, you can definitely change up the zest and nut used in the 'frangipane' (though it technically won't be frangipane if another nut is used).  I'm thinking lemon zest with apple preserves and a walnut topping or lime zest with blackberry jam and a hazelnut topping would be amazing!


Cherry Jam-Frangipane Tart (adapted from Jamie Oliver)
Makes 1 tart

1 recipe Sweet Tart Dough, pressed into a tart pan, unbaked
1 egg
1 cup almond meal/flour
7 T unsalted butter, very soft but not melted
1/2 cup superfine sugar
Zest of 1/2 large orange
1 T vanilla paste or extract
3/4 cup sour cherry jam (or another favorite jam)

1. Preheat the oven 350 degrees.
2. Make the frangipane.  Combine the egg, almond meal, butter, sugar, and orange zest in a mixing bowl.  Stir everything together.  (You can also use an immersion blender here if your butter isn't totally soft.)
3. Dot half the jam over the tart crust.  Top with about half the frangipane.  Spoon the rest of the jam over the frangipane, and top with the remaining frangipane.
4. Bake 25-30 minutes, until nicely browned.  Serve warm (although leftovers keep well too).