delicious, endlessly adaptable jam shortbread tart

by ck

Processed with VSCOcam with f2 preset

I really dig this tart. It takes about 15 minutes to put together, you can do whatever the hell you want with it, ingredients wise, and it looks bakery-bought. I used Bonne Maman raspberry jam because that’s what I happened to have around, but I considered this myriad of options:

– blueberry jam with chopped walnuts (AND almonds)

– a whole bucketful of nutella, covered with raw pecans

– lemon curd and poppyseeds

In the end I went with raspberry jam. It’s is my favorite and I thought the red would look dramatic against the browned crust (I was right.)

The other great thing about this tart is that you can freeze it right before the baking stage (after you sprinkle the almonds over the top) and take it out when it’s needed.  Food52 says it’ll keep for a month that way– what an excellent emergency dessert.

Processed with VSCOcam with f2 preset

Adapted only slightly from Food52.

Gather your ingredients: 10 tbsp soft unsalted butter (original recipe calls for 12, but I found that a little less butter works just as well. Up to you), 1/2 c. sugar, 1/4 tsp vanilla extract, 1 c. whole wheat flour, 1/2 c. AP flour, 1/8 tsp salt, 1/3 c. raspberry jam (or other spreadable topping), 1/3 c. sliced almonds.

Heat oven to 350F. Mix softened butter and sugar with spoon (or mixer, if you’re lucky enough to have one) until light and creamy. Add vanilla extract and blend well.  In another bowl, combine whole wheat flour, AP flour, and salt. Add dry ingredients to butter/sugar and stir until a dough forms– but don’t over mix! Measure out 1/3 c. of dough and place it in the freezer (as Food52 says, this makes it easier to break pieces off for sprinkling on top of the jam.)  Press the rest of the dough into a tart pan (I used my 9 inch springform.) Make sure the center is not the thickest part or it will not cook through! Using a spoon, spread jam over the crust, leaving a 1 inch border. Remove reserved dough from the freezer and pinch pieces off, strewing them evenly across the surface of the jam. Top with sliced almonds.

Check at 45 min– mine took 55 to brown nicely. 

I had a little dough left over (didn’t want to cover the jam completely) so I threw it in a small ramekin with a few frozen strawberries. Voila, chef’s dessert! 

Processed with VSCOcam with f2 preset

Advertisements