Shortbread Tart Recipe
- 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.
