I used strawberry jam.
1 1/2 cups all-purpose flour
1/2 cup stone-ground cornmeal
1/2 teaspoon sea salt
2 teaspoons baking powder
9 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1 egg + 1 egg yolk
1/8 teaspoon almond extract
1 3/4 cups jam
2 tablespoons coarse raw sugar
Combine the flour, cornmeal, sea salt, and baking powder in a medium size bowl. Set aside.
Beat the butter and sugar until well combined. Then, beat in the egg, egg yolk, and almond extract. Gradually add in the dry ingredients until just combined.
Take 2/3 of the dough, form into a ball, wrap in plastic, and chill for an hour. Form the remaining 1/3 of the dough into a log about 2-inches in diameter, wrap in plastic, and chill for an hour.
Preheat the oven to 375°F.
Take the ball of dough out of the refrigerator and allow to come to room temperature before evenly pressing into the bottom of an ungreased 9-inch tart pan. Spread the jam evenly over this pressed crust.
Take the dough log out of the refrigerator and cut into thin disks. Arrange these disks over the jam and top with the coarse raw sugar. Bake for around 25 minutes, or until the top is golden brown.
Allow to set over night before eating.
Source: David Lebovitz