I once found a long-forgotten jar of homemade quince marmalade in the back of my refrigerator. Rather than throw it out, I took it with me to a friend’s house out in the country with the hope that one morning I could slip it onto the breakfast table and no one would be the wiser. But I was so mesmerized by the gorgeous rosy hue of the quince preserves that, instead, I used the marmalade as a filling for this amazingly easy-to-make jam tart. The tart is easy for a couple of reasons. The first is that there is no filling to make or fruit to cut up—any type of thick jam or marmalade, homemade or otherwise, is all you’ll need. The second is that the dough doesn’t require rolling: two-thirds of it is pressed into the tart pan, and the rest is formed into a log, sliced like refrigerator cookie dough, then layered onto the tart to create the top crust. Truly a piece of cake to make, this tart serves as a wonderful breakfast pastry. In the end, the marmalade did indeed make an early (well, not too early) morning appearance on the table, and I didn’t have to be sneaky about it.
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