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Easy
Shortbread Tart
Prep Time:
35 minutes
Bake Time:
35 minutes
Total Time:
1 hour 10 minutes
Yield:
8-12 slices
Ingredients
1 C. butter, softened
1 tsp.
Spice Islands® Pure Vanilla Extract
½ tsp. almond extract
½ C. powdered sugar, sifted
1 ½ C. all-purpose flour
¼ C.
Clabber Girl® Corn Starch
1 tsp.
Clabber Girl® Baking Powder
¼ tsp. salt
¾ C.
Polaner® Verry Berry Raspberry Fruit Spread
¼ C. sliced almonds
Powdered sugar, optional
Directions
Preheat oven to 325°F and spray a 9-inch tart pan with baking spray and set aside.
In the bowl of a mixer, combine the butter, extracts and powdered sugar. Mix until well blended.
In a medium bowl, whisk together the flour, corn starch, baking powder and salt.
Add to the mixer and blend on low speed until fully incorporated.
Reserve ½ – ¾ cup of dough.
Press remaining dough into the tart pan.
Bake for 10-12 minutes then remove from the oven and allow to cool for 10 minutes.
Once cooled, spread the ¾ cup fruit spread over the crust, leaving about ½-inch space around the edge.
Take reserved dough and crumble on top of the fruit spread.
Sprinkle almonds over the dough crumbles.
Bake for 30-35 minutes or until the dough is lightly browned and the fruit spread is bubbly.
Remove from the oven and cool.
Dust with powdered sugar if desired and cut into wedges.
Shortbread Tart
Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
1 hour 10 minutes
Yield:
8-12 slices
Ingredients
1 C. butter, softened
1 tsp.
Spice Islands® Pure Vanilla Extract
½ tsp. almond extract
½ C. powdered sugar, sifted
1 ½ C. all-purpose flour
¼ C.
Clabber Girl® Corn Starch
1 tsp.
Clabber Girl® Baking Powder
¼ tsp. salt
¾ C.
Polaner® Verry Berry Raspberry Fruit Spread
¼ C. sliced almonds
Powdered sugar, optional
Directions
Preheat oven to 325°F and spray a 9-inch tart pan with baking spray and set aside.
In the bowl of a mixer, combine the butter, extracts and powdered sugar. Mix until well blended.
In a medium bowl, whisk together the flour, corn starch, baking powder and salt.
Add to the mixer and blend on low speed until fully incorporated.
Reserve ½ – ¾ cup of dough.
Press remaining dough into the tart pan.
Bake for 10-12 minutes then remove from the oven and allow to cool for 10 minutes.
Once cooled, spread the ¾ cup fruit spread over the crust, leaving about ½-inch space around the edge.
Take reserved dough and crumble on top of the fruit spread.
Sprinkle almonds over the dough crumbles.
Bake for 30-35 minutes or until the dough is lightly browned and the fruit spread is bubbly.
Remove from the oven and cool.
Dust with powdered sugar if desired and cut into wedges.
