-
1
Preheat the oven to 400 degrees F. Make the filling: Combine the cherry preserves and lemon juice in a bowl, stirring to break up any clumps.
-
2
Make the crust: Butter a 10-inch tart pan with a removable bottom.
-
3
Cream the butter and sugar in a bowl with a mixer on medium speed.
-
4
Add the whole egg, then the vanilla.
-
5
Whisk the all-purpose flour, almond flour, lemon zest, cinnamon and cloves in a bowl.
-
6
With the mixer on medium speed, gradually add the dry ingredients to the butter mixture.
-
7
Reduce the mixer speed to low and mix in up to 1 tablespoon water until the dough just comes together.
-
8
Wrap two-thirds of the dough in plastic wrap, then wrap the remaining one-third in plastic wrap.
-
9
Refrigerate both for 30 minutes.
-
10
Put the larger piece of dough between 2 sheets of parchment paper and roll it out into an 11-inch round.
-
11
Remove the top sheet of parchment paper and invert the dough into the prepared tart pan; peel off the other sheet of parchment paper and trim the excess dough.
-
12
Spread the jam evenly on the crust.
-
13
Roll out the remaining dough to about 1/4 inch thick and cut it into 1/2- to 1-inch-wide strips (10 to 14 strips).
-
14
Arrange the strips in a lattice pattern on top of the filling.
-
15
Beat the egg yolk with 1 tablespoon water and brush on the lattice and edge of the crust.
-
16
Bake until the crust is golden and the filling is bubbly, about 30 minutes.
-
17
Let cool completely.
-
18
Photography by Steve Giralt
