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1
In a small bowl, whisk together the flour, cornmeal or polenta, baking powder, and salt.
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2
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and 1/2 cup (100 g) granulated sugar on medium speed just until smooth.
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3
Add the egg, egg yolk, and almond extract and beat until combined.
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4
With the mixer running, gradually add the flour mixture and mix just until the dough comes together.
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5
Transfer about one-third of the dough to a lightly floured work surface and shape it into a log about 2 inches (5 cm) in diameter.
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6
Wrap it in plastic wrap and refrigerate until needed.
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7
Transfer the remaining dough to a 9-inch (23-cm) tart pan with a removable bottom or a 9-inch (23-cm) springform pan.
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8
Using your hands, press the dough evenly into the bottom.
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9
If using a tart pan, press the dough up the sides to the rim of the pan and set the tart pan on a baking sheet; if using a springform pan, press the dough about 3/4 inch (2 cm) up the sides of the pan.
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10
Refrigerate the dough-lined pan until firm, at least 1 hour.
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11
Preheat the oven to 375F (190C).
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12
Spread the marmalade or jam evenly over the dough in the pan.
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13
Cut the chilled dough log into disks 1/3 inch (8 mm) thick and lay them in an even layer over the jam to form a top crust.
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14
Sprinkle evenly with the 2 tablespoons (30 g) coarse-crystal or granulated sugar.
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15
Bake until the top crust is golden brown, about 25 minutes.
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16
Let cool completely.
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17
If youve used a tart pan, remove the tart pan sides by setting the cooled tart on an overturned bowl or other tall, wide surface (a large can of tomatoes works well).
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18
Gently press down on the outer ring and let the ring fall to the countertop.
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19
Set the tart on a flat surface.
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20
Release the tart from the pan bottom by sliding the blade of a knife between the crust and the pan bottom, then slip the tart onto a serving plate.
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21
(If it doesnt release cleanly, simply serve the tart on the pan bottom.)
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22
If youve used a springform pan, simply release the sides.
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23
This tart keeps beautifully for up to 3 days if well wrapped.
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24
Its pretty sturdy, so itd be perfect to take along on a picnic.
