Thursday, September 8, 2016

Shortbread tart that is too good not to share


If you are looking for a simple and delicious dessert that will delight all, Scott and Chris at The Cafe Sucre Farine have mastered the buttery shortbread and fruit tart. I've made this tart twice, once with raspberry jam and a second time with lemon curd. Joe said the only other desserts he ever needs are chocolate chip cookies and cannoli! And as Chris says, don't be surprised if someone asks for a moment of silence. Here's the recipe, and do check out Scott and Chris' blog for their review of the recipe. The powdered sugar on top is a must.

RASPBERRY JAM SHORTBREAD TART



INGREDIENTS
  • 8 ounces butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • 1 ¾ cups all purpose flour
  • ¾ cup almond flour*
  • ¾ cup raspberry jam**
INSTRUCTIONS
  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 an electric mixer set at medium speed, beat until creamy. Add vanilla and salt and beat until combined. Add the all-purpose and almond flours and mix on low speed, just until flour is incorporated and large crumbles start to form.
  3. Spray a 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 bottom crust is baking, (no longer than 15 minutes).
  4. Bake the bottom crust 10-12 minutes, until 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 without jam** (sees Notes 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 and 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 bars into small wedges. Serve warm (I used the microwave for about 10 seconds for each wedge) with a scoop of vanilla ice cream, 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.


I'm joining Rattlebridge Farm for Foodie Friday.
Debbie@Mountain Breaths
Debbie@Mountain Breaths

THello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..

8 comments:

  1. Oh my...this looks and sounds amazing...i've never used almond flour but i sure will give it a try.

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  2. Sounds like a very nice treat:@)

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  3. Thank you for sharing! Now, that pedestal......

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  4. This looks and sounds so delicious. And, what a presentation on that cake pedestal!!

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  5. I agree beautiful presentation:) It's so good.

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  6. Ooh Debbie, this sounds like a tart that I would just love to make and eat. I just need to make some raspberry jam because I'm out. However, I do have some homemade lemon curd that a friend gave me.
    I love Joe's choices of desserts!! Hope you have a happy weekend!

    ReplyDelete
  7. Debbie, I made this yesterday, and it IS divine! I adore shortbread, so had to try it ASAP. I used blackberry jam, because I had some on hand. Great tip to microwave briefly (10 seconds worked for me) and sprinkle with powdered sugar before serving. Pretty and delicious! Thanks for passing it along!

    ReplyDelete

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