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Italian Jam Shortbread Tart (Fregolotta)

Posted on by Amy Neiman

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)

  1. Heat oven to 350° F

  2. 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.

  3. Add almond extract and mix until incorporated about 30 second.

  4. 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.

  5. 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.

  6. 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.

  7. Spread the jam in a thin, even layer over the surface of the dough leaving a 1-inch border uncovered around the edges.

  8. Take the dough from the freezer and crumble it into small pieces over the layer of jam leaving some of the jam peeking through.

  9. Sprinkle the almonds evenly over the top.

  10. Place the tart pan on a cookie sheet and place in oven for 30 to 40 minutes until the crust is evenly browned.

  11. Remove from oven and cool completely on a rack.

  12. 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.

  13. Serve with Yogurt whipped cream.

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Amy Neiman