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With sweet raspberry jam nestled between melt-in-your-mouth shortbread and a buttery crumble topping, this Raspberry Jam Shortbread Tart is beyond delicious!
If you need a dessert that will bring "wows!" every time you serve it, you don't need to look any farther! This Raspberry Jam Shortbread Tart is a tried and true go-to dessert for me and it never fails to please.
As you can imagine, I've made a lot of desserts over the years and Scott, having a well-tuned sweet tooth, has enjoyed most of them. But this one got his highest accolades. He pronounced it "my favorite dessert, ever!"
And I had to laugh when one sweet friend of ours asked for "a moment of silence" after she took the first bite. So she could, "savor every morsel without distraction!".
The original recipe (from Sticky, Chewy, Messy, Gooey) called for baking the delicious treat in a 9x13 pan, yielding lots of bars; perfect for picnics, potlucks and bake sales. I halved the recipe and used a 10-inch tart pan which makes an elegant dessert presentation.
Since raspberry jam is the star ingredient in this wonderful dessert, you'll want to use a good quality jam. I like to use this Overnight Raspberry Freezer Jam, but if I had to use a purchased jam, I'd go with Bonne Maman Preserves or something similar.
I love that the crust and the crumbly topping of this dessert are made from the same dough. It's a one-bowl, no-mixer, melt-in-your-mouth shortbread dough which includes butter, sugar, all-purpose flour and almond flour. Half the dough is pressed into the bottom of the pan and par-baked, while the other half gets tossed in the freezer to make for easy crumbling.
Almond flour - that fine European flavor
What is almond flour? It's just almonds, ground till they're fine and floury. I find it fascinating that a small portion of almond flour not only accents the flavor of raspberries and other fruits, but it also adds a mysterious touch of fine European flavor to desserts; a deliciousness no one can quite figure out!
A light dusting of powdered sugar is optional, but adds a really pretty touch.
This Raspberry Jam Shortbread Tart is delicious on its own, but served warm with a scoop of vanilla ice cream or custard takes it into the "nirvana" realm! I like to drizzle a small spoonful of raspberry jam over the melting ice cream and garnish it all with a tiny sprig of mint.
Need a yummy dessert for a dinner party coming up? Maybe you'd just love to surprise family/friends with something special (but easy)? This one doesn't take long to put together; definitely under an hour. You'll hear "wows" when you bring the pretty tart to the table and "oohs and aahs" with the first bites. Oh, and don't act a bit surprised if someone asks for "a moment of silence".
Café Tips for making this Raspberry Jam Shortbread Tart...
- Almond flour is simply almonds that have been finely ground. Since it's made from almonds it's expensive, but you don't need much to add amazing flavor. I keep mine in the freezer and it lasts forever. You can find it at most larger groceries, Trader Joes (good price) and online.
- I use my Overnight Raspberry Freezer Jam but any good quality raspberry jam is fine. I really like Bonne Maman Preserves if I don’t have homemade.
- For a pretty look, I like to reserve about a tablespoon of the jam. After I add the crumbled topping, I drizzle the reserved jam with a small spoon into the cracks and crevices between some of the crumbles to look like it’s peeking out. Otherwise, the topping will cover the jam, still very pretty but I think it's enticing to see a little of the jam peeking through.
- Since this recipe doesn't require a mixer, make sure your butter is very soft. Sometimes it's difficult to soften butter, especially during the winter months when the house is chilly. I like to soften mine in the microwave with the light left on. I don't even start the microwave. The small amount of heat from the light is enough to soften the butter within about 4-6 hours.
- You can also soften cold butter by placing it in the microwave and setting the power on 10% for about one and one half to two minutes. Watch it closely the first time as every microwave is different. You'll learn exactly how much time it takes for your microwave.
- You can use either a 9 or 10-inch pan for this recipe. I really like to use a tart pan with a removable bottom but it could be made in a 9-inch cake pan if you line the pan with parchment paper.
- I love to use a Danish whisk for mixing up bread and cookie dough as well as cake batters without having to pull out the mixer. My Danish whisk is a small but essential little workhorse in my kitchen! I like this one and love that it comes in a set so you can keep one and give the other to your favorite cooking buddy!
P.S. See those fun powdered sugar "sprinkle" pictures above? It's a bit tricky to get images like that so we do some lots of practice shots before we try to catch the real deal. Thought you might enjoy seeing one of the "before" shots.
This Raspberry Jam Shortbread Tart was originally shared in 2016. It's one of our favorite recipes ever and we didn't want it to get lost in the Café archives of over 1,000 recipes. So we tweaked the recipe (to make it easier), updated the images and present it to you today for your baking pleasure!
With a layer of sweet raspberry jam nestled between the crisp, melt-in-your-mouth shortbread crust and buttery crumble topping, this Raspberry Jam Shortbread Tart just might be one of the most delicious desserts ever!
- 8 ounces butter very soft
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour
- ¾ cup almond flour see notes above
- ¾ cup raspberry jam see notes above
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Position a rack in the middle of the oven and preheat to 325 degrees.
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Combine the butter and sugar in a large bowl. Using a sturdy spatula or Danish whisk, beat until creamy. Add vanilla and salt and mix until combined. Add the all-purpose and almond flours and continue to mix until flour is incorporated and large crumbles start to form.
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Spray a 9 or 10-inch tart pan with baking spray or grease well and press one half of the dough evenly into the pan to form a bottom crust. Wrap the remaining dough in plastic wrap and freeze while the bottom crust is baking, (no longer than 15 minutes).
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Place the tart pan on a baking sheet and bake for 10-12 minutes, until the crust is just beginning to firm and turn pale golden brown at the edges.
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Remove the pan from the oven and allow the tart to cool for 10 minutes, then spread the raspberry jam/preserves evenly over the crust, leaving a ¼-inch border around the edge. (see notes above for a pretty presentation tip).
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Remove the remaining dough from freezer, and with your fingers, sprinkle it in big crumbles over the jam to form a topping.
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Return the pan to the oven and continue baking until topping is firm, crisp and lightly golden in color, about 25-30 minutes. Transfer to a wire rack and let cool to room temperature, then dust lightly with powdered sugar, if desired.
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Use a sharp knife to cut the tart into wedges. Serve warm (I used the microwave for about 10 seconds for each wedge) with a scoop of vanilla ice cream or frozen custard, if desired.
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Dessert can be made 6-8 hours in advance. It can also be made and frozen after cooling. To serve after freezing, allow to thaw, then warm for 10-12 minutes in a 300˚ oven.
See Café Tips above for more detailed instructions and further tips.
Adapted from Sticky, Chewy, Messy, Gooey
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Ann C. says
Made the Raspberry Jam Tart! Came out perfect! Smells amazing! Hope my Book club loves it! Thanks for the easy recipe! ( I did fridge crust overnight before baking)
Lindsay @ The Café Sucre Farine says
So glad to hear that, Ann!
Tracy Griffin says
Flavor is wonderful, but I found that the tarts shells oozed out butter when I first made them. The dough is so soft and warm that it just...melted. Since its basically a shortbread, I chilled it the way my shortbread recipe calls for...just about 30 minutes in the refrigerator. Worked so much better for me. Making 4 today for a baby shower!
Chris Scheuer says
Thanks for sharing your results, Tracy!
Judy C Davis says
Exquisite! I made this last month for our birthday get together, and the birthday girl this month has requested it as well. I'm going to try it with strawberry instead of raspberry as that's her request. Thank you for a desert that tastes as if you've spent an enormous amount of time, but you didn't! All the recipes here I have tried have been delightful!
Chris Scheuer says
That's awesome, Judy! Thanks for letting us know!
oli says
My dough just melted in the tart pan, so I don't have any sides. I think it should have been placed in the refrig. before placing in the oven.
I will have to use another recipe
Chris Scheuer says
So sorry you had trouble with this recipe, Oli. I suspect something went wrong but it's difficult to say without having been right there in the kitchen with you. As you can read from the reviews, this tart has been very well received.
oli says
My previous successful tart dough, requires refrigeration from 1 hour to 3 days before rolling out. I was very careful with my measuring my ingredients, which by the way, I use the weighing method.
Simona says
This tart is fantastic! I adapted it to a gluten-free version, using my flour mix, and it came out absolutely delicious. I hope you don't mind, I shared it on my blog, and I linked it to you and your recipe...
Chris Scheuer says
Awesome! Thanks, Simona.
Erika says
Could I make this gluten free using a 1:1 gluten free flour without changing it too much?
Chris Scheuer says
Hi Erika, I haven't tested this recipe with GF flour but I think if you use the almond flour and sub GF flour for the AP, it should work. But I can't say for sure since I haven't tested it.
Jane says
Utterly exquisitely delicious. I have made these a few times and taken to potlucks, given as gifts. Perfect balance of flavors and textures. Not overly sweet. The almond flour srts this recipe apart from similar recipes.
Thank you so very much for sharing.
Chris Scheuer says
Thank you, Jane! So happy you enjoyed this recipe 🙂
Jayne says
My first attempt at tart making. I did not have raspberry jam so I substituted tart cherry jam. Instructions were easy to follow and clear. Thank goodness I put the tart pan on a cookie sheet as the butter did seep out of the tart pan. The end result was fabulous! Served it to company and they loved it. I was thrilled there were leftovers-so delicious. Cannot wait to try your other recipes. Thank you.
Chris Scheuer says
Thanks for letting us know, Jayne!
KadyQ says
Everyone that eats this raves about it. I bought some peach amaretto jam off of Amazon that puts it over the top. The last party I took this tart too people said I should have brought more than one. This has become one of my all time favorite desert recipes.
Chris Scheuer says
That's awesome, KadyQ! Thanks for letting us know!
Lynn says
Hi Chris,
Do you sift the flours?
I can't wait to try this recipe !
Lynn 🙂
Chris Scheuer says
I do not, Lynn. Hope you enjoy it!
Karen says
I’ve made this so many times so delicious. I just made one for tomorrow, can it be stored on the counter overnight or the refrigerator?
Chris Scheuer says
Hi Karen, it will be fine overnight at room temperature. Have a wonderful Thanksgiving!
JACKSON,JOANNE says
Chris, While grocery shopping this week, I saw a display of Bonne Maman Spicy Pumpkin Spread. I had never seen this before and assumed it must be a seasonal item. I immediately thought of your recipe for Raspberry Jam Shortbread Tart. I made it with the spicy pumpkin spread instead of raspberry jam, and it was delicious. The spread was rather thin, so I used the whole jar. I will make it again during this fall/holiday season. It was delightful with a little whipped cream topping it off. Thank you for this recipe. It is definitely adaptable.
Chris Scheuer says
What a wonderful idea. Thanks for sharing, Joanne!
Chenel says
This dessert is so delicious! Giving me life!
Chris Scheuer says
Thanks so much for letting us know, Chenel!
Denise says
With so few ingredients I wasn't convinced this would be an over the top recipe, but boy was I wrong! I used a nine inch springform pan. They didn't have raspberry jam, but I found Bonne Maman Apricot Raspberry Preserves, which i used. I didn't change anything in your instructions, but I did need to increase baking times (especially on the second bake by almost 15 minutes). I made sure the edges were golden brown before I removed it from oven. It was delicious! Everyone who had it agreed. I will be making this again. Going into my "favorites!"
Chris Scheuer says
I'm so glad! Thanks for sharing your results, Denise!
denise says
Would love to try this with apricot jam too.
Chris Scheuer says
I bet that would be delicious, Denise!
Sandy says
This looks amazing! I really want to make this, but don’t have almond flour on hand. I do have whole wheat or bread flour. Could I substitute?
Chris Scheuer says
Hi Sandy, almond flour does add a wonderful layer of flavor but if you don't have it and still want to make this tart, just use 100% all-purpose flour. Don't try to sub whole wheat or bread flour.
Loretta says
It was delicious! My family loved it. I did have to bake it longer for the crumb top to get golden. Will definitely be making this again
Chris Scheuer says
Thanks for sharing your results, Loretta!
Cristina says
This was a total mistake but I made this with only one stick of butter and it was still excellent! A little more crumbly than it should have been but still great.
Chris Scheuer says
Haha! I did the same thing once, Cristina! I'm so happy you still enjoyed it! Try it with two sticks of butter, I think you'll flip 💕
Lauren says
Made this tart once (delicious!!) and hoping to make again. Can you remind me if the butter should be salted or unsalted?
Chris Scheuer says
Hi Lauren, I used salted butter.
susan kuzia says
I just made this wonderful delight this afternoon. I did a trial run before Thanksgiving and used half raspberry preserves and half whole cranberry sauce. I know I know... but.... it baked perfectly and was a huge hit. Thank you for sharing. I will absolutely make this again.
Chris Scheuer says
Yum, your version sounds wonderful, Susan. Thanks for taking the time to share your results!
Sig Mueller says
1st time I made this tart. It couldn’t have been easier and so very delicious. I found some organic raspberry preserves from France that had that old time European flavor. What a treat this turned out to be. This will be a desert to take for thanking someone.
Chris Scheuer says
Thanks so much for sharing your results, Sig! So happy you enjoyed it!
Tracy says
My sister in law made this for a family dinner and it was fantastic! I am a HUGE fan of lemon curd and am wondering if you could add a layer of curd to the bottom crust before adding the jam. Thoughts?
Chris Scheuer says
You definitely could, Tracy! Here is basically the same recipe with lemon curd: https://thecafesucrefarine.com/lemon-curd-shortbread-tart/
Jessica says
Have you tried making smaller tartlets?
Chris Scheuer says
I haven't done this Jessica but it should work just fine!
Leah says
Thank you for your reply! I didn’t change any ingredients and baked the shortbread 12 minuets before adding the jam and then baking it another 30 minuets at 325 degrees and let it completely cool before slicing. The only thing I did differently is I used a standing mixer to mix the ingredients.
I’ll try it again!
Thank you for your help and delicious recipe! I’m looking forward to getting it right!
Rebekah says
Made exactly as directed and it was a huge hit! The almond flour gives it a really wonderful chewy texture.
Chris Scheuer says
Thanks, Rebekah! I'm so happy you enjoyed it!
Leah says
Hi,
Thank you so much for this delicious recipe!
I followed the direction closely but my tart turn out mushy. When I tried to cut a slice the middle of the tart was runny and didn’t hold together. I baked it at 325 degrees for 30 minuets. I’m not sure what went wrong? Any ideas? Should I bake it longer or at a higher temp?
Although my tart didn’t stay together the flavor was delicious! I can’t wait to get it right.
Thank you for your help!
Leah
Chris Scheuer says
Hi Leah, it's really hard to say without having been there in the kitchen with you. I haven't had anyone else report this as a problem.
But here are a few troubleshooting questions that might help us figure things out:
Did you change any ingredients?
Did you let it cool completely before cutting?
Did you pre-bake the crust as directed for 10-12 minutes before adding the jam and then bake an additional 30 minutes after returning to the oven?
Have you checked the accuracy of your oven temperature?
Was the crust golden brown? If not, perhaps your oven runs a little low and you might need to bake it a little longer.