Raspberry Jam Shortbread Tart
User Reviews
4.9
Raspberry Jam Shortbread Tart
Description
This tart starts by creaming very soft butter with granulated sugar until creamy, then flavoring with vanilla and salt. Mixing in all-purpose and almond flours provides both tenderness and a subtle nutty flavor. Half the dough is pressed into a tart pan and baked until the edges just begin to turn pale golden. After cooling slightly, a raspberry jam layer is spread evenly, leaving a small border for aesthetics.
The remaining frozen dough is crumbled over the jam to create a streusel-like topping, then the tart is baked again to finish. The resulting texture contrasts the buttery, crumbly crust with the sweet and tart raspberry filling. This tart fits well as a dessert or a special tea-time treat.
Using frozen dough for the topping helps create distinct crumbles and gives the bake a pleasing layered texture. The tart pan placement on a baking sheet aids in catching any drips during baking.
Ingredients
- 8 ounces butter very soft
- 1 cup granulated sugar
- 1 teaspoon vanilla extract pure
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour
- ¾ cup almond flour see notes above
- ¾ cup raspberry jam see notes above
Instructions
- Position a rack in the middle of the oven and preheat to 325 degrees.
- Combine the butter and sugar in a large bowl. Using a sturdy spatula or Danish whisk, beat until creamy. Add vanilla and salt and mix until combined. Add the all-purpose and almond flours and continue to mix until flour is incorporated and large crumbles start to form.
- Spray a 9 or 10-inch tart pan with baking spray or grease well and press one half of the dough evenly into the pan to form a bottom crust. Wrap the remaining dough in plastic wrap and freeze while the bottom crust is baking, (no longer than 15 minutes).
- Place the tart pan on a baking sheet and bake for 10-12 minutes, until the crust is just beginning to firm and turn pale golden brown at the edges.
- Remove the pan from the oven and allow the tart to cool for 10 minutes, then spread the raspberry jam/preserves evenly over the crust, leaving a ¼-inch border around the edge. (see notes above for a pretty presentation tip).
- Remove the remaining dough from freezer, and with your fingers, sprinkle it in big crumbles over the jam to form a topping.
- Return the pan to the oven and continue baking until topping is firm, crisp and lightly golden in color, about 25-30 minutes. Transfer to a wire rack and let cool to room temperature, then dust lightly with powdered sugar, if desired.
- Use a sharp knife to cut the tart into wedges. Serve warm (I used the microwave for about 10 seconds for each wedge) with a scoop of vanilla ice cream or frozen custard, if desired.
- Dessert can be made 6-8 hours in advance. It can also be made and frozen after cooling. To serve after freezing, allow to thaw, then warm for 10-12 minutes in a 300˚ oven.
Notes
- Use a tart pan sprayed or greased to prevent sticking and to achieve clean edges.
- Cream butter and sugar until very creamy to ensure tender crumb structure.
- Freeze half the dough while baking the bottom crust to help form distinct crumb topping.
- Leave a small border when spreading jam for a neat presentation.
- Place tart pan on a baking sheet during baking to catch any drips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 40mg | 13% |
| Sodium | 239mg | 10% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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