Shortbread Jam Tart
 
 
A delicious, easy dessert and morning treat! Perfect to enjoy with a cup of coffee or tea!
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 10
Ingredients
  • 6
 oz. butter, softened
  • ½
 cup sugar
  • 1 tsp. pure almond extract
  • 1½ cup unbleached all-purpose flour
  • ⅛ tsp. salt
  • ½ cup apricot jam, or cherry jam (or a little more)
  • ⅓ cup unsalted almonds, sliced
Instructions
  1. Heat the oven to 350 °F and set an oven rack in the center of oven.
  2. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until the mixture is very light in color, about 3 to 4 minutes. Use a rubber spatula to scrape down the sides of the bowl as needed. Add the almond extract and blend well, another 30 seconds.
  3. In a separate bowl, whisk together the flour and salt. Add the dry ingredients to the butter mixture and combine on low speed just until the dough is thoroughly combined, about 30 to 40 seconds. Measure out about ½ cup of the dough and refrigerate while working with the rest of the recipe. (This will chill the dough and make it easier to crumble later.)
  4. Press the remaining dough into a 9” tart pan in an even layer (the edges should be a little higher than the rest, just be careful that the center is not the thickest point). The dough will be slightly sticky.
  5. Use a small offset spatula or the back of a spoon to spread the jam in a thin, even layer over the surface of the dough, leaving a border of about 1-inch around the edges.
  6. Remove the reserved dough from the freezer and crumble it into small pieces over the layer of the jam, allowing some of the jam to peek through. Sprinkle the sliced almonds evenly over the top of the tart.
  7. Bake for about 40 minutes, or until the topping is a beautiful golden brown. Remove from the oven and place on a rack to cool completely. Cut wedges straight from the pan. If desired, you can serve the tart with some whipped cream or vanilla gelato.
Notes
Storing & Freezing: Store the tart covered in plastic wrap, at room temperature for up to 2 days. The tart can be assembled ahead and frozen for up to 1 month. Assemble the tart, then wrap tightly twice in plastic wrap and freeze on a flat surface - it may require a few minutes extra of baking time.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/shortbread-jam-tart/