Servings: Serves 8
Preheat oven to 375°. Roll out puff pastry on a floured surface to 1/4-inch thick. Grease an 8-inch tart pan, then line with pastry, trimming excess. Prick base all over with a fork. Chill 15 minutes.
Line inside of pastry with parchment paper, and fill with pie weights. Cook 15 minutes, or until pastry is golden. Remove weights and parchment; lightly brush pastry with egg white, and bake 5 minutes more. Spread jam on bottom of tart and cool about 20 minutes.
Lower heat to 325°. In a medium bowl using an electric mixer, cream butter and sugar until pale. Beat in eggs, one at a time, then gently fold in flour and salt.
Pour mixture into tart. Bake until golden and set, about 40 minutes. Cool completely on a rack. Serve with whipped cream and berries.
Chef Armstrong recommends pairing this dish with a Sullin.
From the March 2010 issue of O, The Oprah Magazine
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