Peach Jam Tart

 I used this meal from Trader Joe's

Baked until crust turned golden brown

Peach Jam Tart

I used a good quality peach jam

Recipe for the crust

1 large egg, plus one extra egg yolk for brushing on lattice top
1 teaspoon of vanilla
1 teaspoon of almond extract
2 cups of flour, plus a little extra for rolling out dough
1 cup of almond meal (flour) sweet and nutty in taste
1/2 teaspoon of cinnamon
1 stick of room temperature butter
2/3 cup of sugar

Heat oven to 375 degrees.
Grease a 10 inch tart pan. Cream the butter and sugar until light and fluffy. Add the egg, vanilla and almond extract. Mix the flours together along with the spice in a separate bowl. With mixer running, gradually add the flour ingredients into the butter mixture. Mix on low speed until dough is formed and clumps together. Take the dough and divide 2/3 of the dough to form a ball and shape the remaining 1/3 dough into a ball. Wrap the two forms of dough in plastic and chill for forty five minutes. I found I had to put the dough back in the refrigerator for another ten minutes for the lattice topping. The stiffer it was, the easier it was to lift and place on top of fruit mixture.
Roll out chilled dough on parchment paper. I did use around 3 extra tablespoons of flour while rolling out the dough to create better consistency. Place into the tart pan and spread the peach jam evenly on the dough. Roll out the remaining dough to place on top of jam. Cut the dough into strips and place in lattice pattern on top. Brush with yolk of egg and 1 tablespoon of water. Bake for 30 minutes or until crust is golden brown.
 Let cool before cutting. Serves eight. Serve with whipping cream or French Vanilla ice cream.