Step 1

Heat the oven to 375°F with a rack in the lowest position. Mist a 9-inch tart pan with a removable bottom with cooking spray.

Step 2

In a food processor, combine the sugar and 1½ teaspoons of the lemon zest. Process until fragrant and the sugar is moistened, about 15 seconds. Add the flour, cornmeal and salt; process until combined, about 5 seconds. Scatter the butter over the dry ingredients and pulse until the mixture resembles coarse sand, 10 to 12 pulses. Add the egg and egg yolk, then process until the mixture is evenly moistened and begins to clump together, 20 to 30 seconds.

Step 3

Transfer about 1 cup of the dough mixture to a small bowl; set aside for the topping. Transfer the remainder to the prepared pan, scattering it across the bottom. Using your hands, press the dough into an even layer into the bottom of the pan and up the sides.

Step 4

In a small bowl, stir together the jam, remaining 1½ teaspoons lemon zest, lemon juice and pepper. Spread the jam mixture in an even layer in the dough-lined pan. Form the reserved dough into rough, pebbly pieces by squeezing bits between your fingers, then scatter them evenly over the filling; it’s fine if they are not uniform. Bake until the crust is golden brown and the filling is bubbling in spots, 40 to 45 minutes.

Step 5

Cool in the pan on a wire rack for 45 minutes. Remove the outer ring from the tart pan. Serve warm or at room temperature.