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Streusel-Topped Jam Tart

One 9-inch tart

1 hour 20 minutes active, plus cooling

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This rustic tart is a breeze to prepare with a few pantry staples. The dough, which comes together quickly in a food processor, is dual purpose. Pressed into a tart pan, it forms the bottom crust and, pinched into small bits and scattered onto the filling, bakes into a buttery streusel topping. A little cornmeal in the dough adds textural interest and subtly sweet corn flavor. Just about any type of fruit jam or preserves works well. We particularly like cherry preserves and seedless raspberry jam; marmalade is a great option, too. A little black pepper mixed into the preserves offers just a hint of savoriness that balances the sweetness.


9-inch tart

1 hour

20 minutes active, plus cooling


  • cup white sugar

  • 3

    teaspoons grated lemon zest, divided, plus 1 tablespoon lemon juice


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Lori L.
April 10, 2024
So pretty!
For such a simple recipe, it sure yields a beautiful dish that will look good on any dessert table! For the jam, I used 50/50 strawberry and orange marmalade. The lemon juice and pepper really gave it a lovely kick! For the crust, all I had was a medium cornmeal, which turned out tasty but a little crunchy. I recommend using a fine cornmeal, as the recipe states!
March 17, 2024
Easy and Quick Dessert
This is a great little tart to make with things right out of your pantry. The crust with its little bit it cornmeal is sturdy but not tough, just sweet enough and the cornmeal gives it a lovely texture. I don’t like jam (too sweet) so I cooked up some frozen raspberries, a chopped lemon, some sugar and enough agar agar to set it. This made an excellent, tart filling. The free form streusel top adds crunch. This is a delightful dessert, fast to make but yummy enough to serve to company, especially with a scoop of vanilla ice cream.
Kathy M.
July 10, 2023
Easy yet elegant, different yet delicious
The cornmeal gave it a touch of rustic grittiness in a good way. The pepper gave it a spiciness I wasn’t sure I’d like but I loved it. This recipe calls for much more jam than other tart recipes I’ve seen but it wasn’t too much. My one complaint was that even though I dusted it with powdered sugar and it had lots of jam, I could’ve used a bit more sweetness in the crust but that’s a personal preference. Overall everybody loved it. I’ll definitely make it again, especially since it was so easy and uses pantry staples.
Randy S.
January 22, 2023
Tasty and easy, even for this non-baker
We had a mix of fig preserves and blood orange marmalade, which turned out to be a perfect combination. We only had coarse cornmeal, but enjoyed that extra texture. Very impressive.
Maria S.
December 18, 2022
Great, simple dessert
We really enjoyed the dessert. The addition of the black pepper took it to the next level. I'll be adding this to the dessert rotation.