Pina Colada Jam Tart | Bring a Little Tropics to your Baking

Ingredients

For the Jam:

3 1/2 c. pineapple, pureed (works out to about 1 1/2 fresh pineapples)

1 c. cream of coconut (do not use coconut milk)

1/2 c. Malibu Rum.

2 c. shredded, unsweetened coconut

1/3 c. lemon Juice

5 1/2 c. sugar

2 (3oz) packets of liquid pectin

For the Jam Tart:

9 tbsp unsalted butter, at room temperature

1/2 c. sugar

1 large egg

1 large egg yolk

1/8 tsp almond extract

1 1/2 c. flour

1/2 c. stone-ground cornmeal

1/2 tsp salt

2 tsp baking powder

1 3/4 c. jam

sugar, for sprinkling on top of the tart

Preparation

For the Jam:

In a large pot over high heat, add pineapple puree, cream of coconut, rum, and lemon juice.

Stir in sugar and bring to a full rolling boil.

While stirring constantly, boil for 3 minutes.

Remove from the heat and stir in pectin.

Ladle into sterilized jars (leaving 1/4" room below the rim). Wipe rim clean and apply lids and rings and fingertip tighten.

Process the jars in boiling water canner for 5 minutes. Carefully remove and place to cool on heat-resistant surface.

Let sit until room temperature (listen for the tell-tale pop of the seals)

For the Jam Tart:

In bowl of mixer, beat together butter and sugar until light and fluffy. Mix in the egg, egg yolk and almond extract.

In a separate bowl, whisk together the dry ingredients (flour, cornmeal, salt, and baking powder). Gradually add the dry ingredients to the wet, mix just until comes together.

Measure out about 2/3rd of the dough, pat it into a disk (the dough will be quite sticky), wrap it in plastic, and chill. Take the remaining dough and roll it into a separate disc, wrap and chill.

Preheat the oven to 375F

Remove the larger disc of dough from the fridge and allow to come to room temperature slightly. Press the dough evenly into the bottom and sides of an unbuttered removable bottom 9 or 10" tart pan.

Spread the jam evenly over the dough.

Remove the smaller disc from the fridge, roll out to fit on top of the tart.

Sprinkle with about 2 tbsp of sugar.

Bake until the pastry is golden brown, about 20-25 minutes. Let cool before serving, and serve at room temperature.