Lingonberry Jam Tart with Cardamom
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
416 kcal
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Course
Dessert
Lingonberry Jam Tart with Cardamom
Description
The Lingonberry Jam Tart with Cardamom features a rich base made by creaming butter and sugar with aromatic cardamom and vanilla. Flour creates a tender crust which forms the base of the tart pan. A generous layer of lingonberry jam provides bright, slightly tart fruitiness that stands out against the spiced buttery crust. The topping is a mixture of crumbly dough and rolled oats, adding texture and a rustic look once baked. Baking at 350°F for about 35 minutes sets the crust and melds the flavors. It is not a deep flasked or filled tart, as the crust is only on the bottom, making it simple yet distinct.
The tart can be served on its own or with a light dusting of powdered sugar. Its moderate sweetness and warm spice note make it a good accompaniment to tea or coffee and a nice seasonal treat.
If you prefer a more jam-forward tart, adding more lingonberry jam over the base before topping can intensify the fruit flavor. The tart is best served fresh but can be stored briefly at room temperature.
Ingredients
- 1 cup unsalted butter at room temperature
- 2/3 cup granulated sugar
- 1 1/4 tsp ground cardamom
- 1/4 tsp salt
- 1 tsp vanilla extract pure
- 1 2/3 cups all-purpose flour
- 2 Tbsp rolled oats use regular or quick cooking
- 1 cup lingonberry jam
Instructions
- Preheat the oven to 350F and set a rack in the center positon.
- Cream the butter, sugar, cardamom, salt, and vanilla in a stand mixer fitted with the paddle attachment. You can also do this by hand, but be sure to cream everything well.
- Gently blend in the flour.
- Mix just until the dough is a coarse crumbly texture, with no dry flour left.
- Take 2/3 of the dough and put it in the bottom of your tart pan.
- Press down with your fingers so it is flat and even. If the dough sticks, lightly flour your fingers. You can use the flat bottom of a measuuring cup to help tamp it down. Note: you are not looking to go up the sides of the tart pan, you are just making a flat bottom crust.
- Dollop your jam evenly over the dough. Then spread it out evenly.
- Using your fingers toss the remaining crumbled dough with the oats, just to combine.
- Crumble the topping over the jam, evenly. It's fine if some of the jam shows through.
- Bake for 35 minutes. If the top seems to be browning too much, cover loosely with foil towards the end of baking. When done the shortbread should still be pale with just a hint of golden color in spots.
- Cool the tart for 15 minutes, then loosen the edges with a knife (in case any jam has stuck) and remove the sides of the pan.
- You can slice while warm, but for sharper cuts, let cool before slicing. Serve with a dollop of whipped cream if you like.
Notes
- To enhance the lingonberry flavor, add extra jam before crumbling the topping.
- When pressing the crust, lightly flour your fingers to prevent sticking and ensure even thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 282mg | 12% |
| Potassium | 57mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 709IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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