Rosemary and Marmalade Shortbread Crumble Tart
User Reviews
4.3
Rosemary and Marmalade Shortbread Crumble Tart
Description
This tart combines room-temperature butter creamed with sugar and finely minced fresh rosemary to evenly distribute aromatic herb flavors throughout the shortbread dough. After mixing in vanilla, salt, and flour, the crumbly dough is pressed into the base of a tart pan. The tart is layered with a smooth, sweet tangerine marmalade spread evenly over the dough, adding a bright citrus component.
The remaining dough is crumbled over the marmalade layer, allowing bits to peek through after baking at 350°F for about 35 minutes. The topping crisps up gently without browning too much, preserving a tender crumb texture. Cooling the tart before removing it from the pan helps the layers set for clean slicing.
Finishing the tart with finely minced rosemary adds a fresh herbal note that complements the marmalade's sweetness and enhances the shortbread's buttery richness. This dessert pairs well with tea or coffee, making it suitable for afternoon gatherings or light dessert courses.
Ingredients
- 1 cup butter unsalted, at room temperature
- 2/3 cup sugar
- 2 -3 tsp rosemary plus a little extra for garnishing the tart (do NOT use dried, very finely minced, fresh
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups all-purpose flour
filling
- 1 cup tangerine marmalade I used Stonewall Kitchen
Instructions
- Set oven to 350F Get out a 9 inch tart pan (with removable bottom preferably)
- Cream the butter, sugar, and rosemary together until well combined and fluffy.
- Mix in the salt and vanilla. Add the flour gradually and mix until just combined. There should be no more dry flour left, and the mixture will be crumbly.
- Take approximately 1/2 to 2/3 of the dough and pat it into the bottom of the pan. I like to drop crumbles of the dough all over the bottom to distribute it before I start patting it down, this helps get the bottom covered evenly. Flour your fingertips if necessary.
- Spread the marmalade evenly over the dough. Then, using your fingertips, crumble the remaining dough over the marmalade. It's ok if some of the marmalade shows through.
- Bake for about 35 minutes, until the top is just starting to get a hint of golden, don't wait for it to get brown!
- Let the tart cool for about 15 minutes before removing it from the tart pan. Dust with a little bit of finely minced rosemary, and slice into 8 pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 79mg | 3% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 587IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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