makes one 8” or 9” tart (use a fluted tart pan with a removable bottom)
For the crust-
1¼ cups white whole wheat flour
½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon cloves
¼ teaspoon salt
grated zest of 1 lemon
1 cup almonds, toasted, cooled, pulsed in food processor until fine
8 oz. unsalted butter (2 sticks)
1 cup sugar
2 eggs, room temperature
In a medium bowl, whisk together flour, spices, salt, lemon zest, and almonds.
In the bowl of a standing mixer fitted with the paddle attachment, combine the butter and sugar, beating on medium speed until light and fluffy. Add the eggs, beating to combine, scraping down the bottom and sides of the bowl. With the mixer on low, add the flour/spice mixture, mixing just to combine. Divide the dough into two portions, one twice as large as the other (the larger portion will be the bottom, the smaller portion will be cut into lattice strips.) Shape each portion of dough into a disc, flatten them, and wrap each in plastic wrap. Refrigerate for at least one hour before rolling out. Remove the larger portion of dough from the refrigerator, unwrap it and place it on a lightly floured sheet of parchment paper. Roll the disc into a circle about 12” inches in diameter; flip the parchment over the tart pan, remove the parchment paper and smooth the dough along the bottom and up the sides of the pan. Trim the edges to remove the excess. Refrigerate the tart pan. Retrieve the top portion of dough, roll it out on a lightly floured sheet of parchment to match the diameter of the tart pan. Cut the dough into ½” strips. Refrigerate.
Preheat the oven to 350 degrees F.
Fill the tart pan with 1½ cups of good quality jam or homemade blueberry filling.
Retrieve the lattice strips from the refrigerator; lay half of the strips parallel to one another across the tart, spacing them about ½ inch apart. Lay the remaining strips slightly perpendicular to the first strips, gently weaving them over and under the first strips. If the dough breaks, press the broken edges back together. Press the ends of each strip onto the edge of the bottom crust. Refrigerate the tart for 15 minutes before baking to help the lattice stay in place.
Place the tart on a parchment lined baking sheet. Bake on the bottom rack of the oven for 25 minutes, then move the baking sheet to the middle rack and continue baking for an additional 20 minutes, or just until the pastry is golden and the jam is bubbling through the lattice. Let cool completely on a rack, then remove the sides of the tart pan. Dust the edges of the tart with powdered sugar just before serving.