You usually think of cookies when you hear the word "shortbread." In this tart, a tender shortbread crust holds a flavorful fruity jam filling. Radio show host and co-author of "The Splendid Table's® How to Eat Supper," Lynne Rossetto Kasper, and show producer Sally Swift reveal this dessert tart that can become a part of your personal recipe file.
RECIPE
Rustic Jam Shortbread Tart
Serves 4 to 6
Ingredients:
- Zest of 1/2 lemon
- 1/4 cup whole almonds
- 3/4 cup unbleached all-purpose flour
- 1/4 cup sugar
- Pinch of salt
- 6 tablespoons cold unsalted butter, cut into chunks, plus more for pan
- 1 large egg yolk
- 1/2 teaspoon pure almond extract
- 3/4 cup jam, such as tart cherry or wild blueberry
Directions:
- Preheat the oven to 400 degrees F.
- In the bowl of a food processor, grind the lemon zest and almonds to fine crumbs. Add the flour, sugar, salt, butter, egg yolk, and almond extract. Pulse until all ingredients are well blended and beginning to come together in small clumps (the mixture should resemble small peas).
- Lightly butter a 9-inch round silver colored springform cake or a tart pan with a removable bottom. Turn the pastry dough out into the pan. With your hands, pat it out to evenly cover the bottom of the pan. Give the tart a raised edge by bringing the dough about 1/2 inch up the sides of the pan. Don't worry if the edge appears slighly ragged.
- Bake the crust in the center of the oven for 13 to 16 minutes, or until its edges are golden and the center of the tart is beginning to color. The rim of the tart will sink down slightly.
- Remove the pan from the oven and increase the heat to 500 degrees F. Carefully spread the jam over the tart and immediately return the tart to the oven (don't wait for the temperature to reach 500 degrees F.). Bake for an additional 5 to 10 minutes, or until the jam is hot and bubbling.
- Cool the tart on a wire rack, slice it into squares or wedges and serve the tart warm or at room temperature.
From "The Splendid Table's® How to Eat Supper," by Lynne Rossetto Kasper and Sally Swift. Copyright ©2008 by Lynne Rossetto Kasper and Sally Swift. Reprinted by permission of Clarkson Potter.
SPECIAL THANKS
Lynne Rossetto Kasper
Radio host and author
Sally Swift
Producer
American Public Media
The Splendid Table®
480 Cedar Street
St. Paul, MN 55101
RECOMMENDED READING
Lynne Rossetto Kasper
"The Splendid Table®" (William Morrow, 1992; $39.95)
"The Italian Country Table" (Scribner, 1999; $35)
Lynne Rossetto Kasper and Sally Swift
"The Splendid Table's® How to Eat Supper" (Clarkson Potter, 2008; $35)
Return to The Splendid Table® Italian Home Cooking with Lynne Rossetto Kasper
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