Another fruit-lovers dessert delight. This Shortbread Tart can be made with any kind of jam or many kinds of jam. It is easy and not at all specific. I made it with the extra Peach jam that I had for a short-notice ‘bring the dessert’ request. Very easy. Very good! This recipe was adapted from Food52 Genius Desserts recipe by Cindy Mushet formerly of Chez Panisse.
Ingredients
3/4 cup (170g) unsalted butter, softened
1/2 cup (100g) sugar
1/4 tsp almond extract
1 1/2 cups (190g) all-purpose flour (would be worth trying with some ancient grain)
1/8 tsp sea salt
1/4 cup (80g) apricot or other jam
1/3 cup (30g) sliced almonds
Yogurt whipped cream or creme fraiche for serving (see below)
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Heat oven to 350° F
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In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until the mixture is pale and fluffy, 3 to 4 minutes.
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Add almond extract and mix until incorporated about 30 second.
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Whisk together flour and salt in a bowl and add to the butter-sugar mixture and mix on low speed just until the dough comes together.
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Measure out 1/2 cup (310g) of dough and pat it flat on a small plate or piece of parchment. Put into freezer to chill which makes the dough easier to crumble later.
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Using your fingers, press the remaining dough into a 9” tart pan with a removable bottom, in an even layer making certain that the center is not the thickest part.
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Spread the jam in a thin, even layer over the surface of the dough leaving a 1-inch border uncovered around the edges.
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Take the dough from the freezer and crumble it into small pieces over the layer of jam leaving some of the jam peeking through.
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Sprinkle the almonds evenly over the top.
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Place the tart pan on a cookie sheet and place in oven for 30 to 40 minutes until the crust is evenly browned.
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Remove from oven and cool completely on a rack.
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Serve with Yogurt whipped cream which is 1 cup cream and 1/2 cup yogurt beat until soft peaks form. Take 1 cup cold heavy cream and 1/2 cup plain or Greek yogurt and whisk together in a stand mixer with the whisk attachment. Whisk to soft peaks.
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Serve with Yogurt whipped cream.