Monday, February 3, 2020

Cherry Shortbread Tart

Yield: 12 servings


  • Tart
    • 1 1/2 cups butter, softened
    • 3/4 cup sugar
    • 1/4 cup + 2 tbsp brown sugar
    • 1 1/2 tbsp vanilla
    • 3 1/2 cups flour
    • 1/2 tsp salt
    • 1 1/2 cups cherry preserves
    • 1 1/2 cups frozen cherries, thawed and drained
  • Icing
    • 3/4 cup powdered sugar
    • 1 1/2 tsp vanilla
    • 1 1/2 tbsp butter, melted
    • 1 1/2 - 3 tbsp milk


  1. Combine the butter, sugar, brown sugar, and vanilla in a stand mixer.  Mix until light and fluffy.
  2. Combine the flour and salt in a separate bowl.  Add to the butter mixture and combine until well mixed.  It should start to clump together like cookie dough.
  3. Remove the bottom of an 11" tart pan and cover it in parchment paper.  Temporarily tape the paper down on the back of the bottom pan.
  4. Replace the bottom into the tart pan.  Grease the sides, getting into all the nooks and crannies.
  5. Press two-thirds of the dough into the bottom and sides of the tart pan.  Be sure to get all the way up the sides, and not to leave any thin spots.
  6. Carefully take the tape off the bottom of the pan.  The pressure of the dough will now be enough to hold the parchment paper in place.
  7. Spread the cherry preserves over the bottom of the tart, leaving about 1/4-inch space along the side.  Then top with the cherries.
  8. With the remaining dough, tear it into small pieces and sprinkle over the top of the tart.
  9. Bake for 40-45 minutes, until it is lightly browned.  Cool completely on a wire rack.
  10. For the icing, combine the powdered sugar, vanilla, butter, and 1 tbsp milk in a stand mixer.  Add additional milk until you get a consistency you can drizzle.
  11. Using a spoon, drizzle the icing over the top of the tart.
  12. Cover and refrigerate.
  13. To serve, pop the bottom out of the tart pan, and then slide the tart onto a cutting board.  Serve with your favorite ice cream.
Adapted from Erren's Kitchen.

No comments:

Post a Comment