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Raspberry Jam Shortbread Tart
4.9 from 60 votes

Raspberry Jam Shortbread Tart

The Raspberry Jam Shortbread Tart blends a two-flour shortbread base with a generous layer of raspberry jam. Using a combination of butter, sugar, all-purpose flour, and almond flour creates a rich, crumbly crust that bakes to a golden edge. The tart is assembled by pressing half the dough into a pan, baking briefly, then topping with jam and finishing with crumbles of the remaining dough.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 12
Calories: 365 kcal
Course: Dessert
Cuisine: French, American

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

    Cup of Yum
  1. Position a rack in the middle of the oven and preheat to 325 degrees.
  2. 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.
  3. 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).
  4. 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.
  5. 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).
  6. Remove the remaining dough from freezer, and with your fingers, sprinkle it in big crumbles over the jam to form a topping.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 365

% 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.