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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!
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Raspberry Jam Shortbread Tart
Ingredients
- 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
Instructions
- Position a rack in the middle of the oven and preheat to 325 degrees.
- 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.
- 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).
- 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.
- 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).
- Remove the remaining dough from freezer, and with your fingers, sprinkle it in big crumbles over the jam to form a topping.
- 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.
- 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.
- 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.
Notes
Nutrition
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O.M.Goodness!!! My first ever tart and this turned out amazing!! I used a peach rhubarb jam I made yesterday for the filling. Dusted in some finely chopped rosemary, and then topped with slivered almonds (I used all AP flour).
Seriously amazing. ThankYou for sharing the recipe!!
Thank you for the excellent review, Karen! It's great to hear how well this tart turned out for you - your twists on the flavors sound delicious and creative! We love hearing that you chose a Café recipe for your first-ever tart-making experience. Thanks for taking the time to let us know how much you enjoyed it!
Can I use all purpose flour instead of almond flour in this recipe?
Hi Linda, Yes you can use all AP flour. Just replace the same amount of all purpose flour for the almond flour. Hope this turns out well for you!
Can you make the raspberry tart this day ahead of time and warm it up when ready to serve?
Thank you
Hi Paula, yes that will work!
Can this be made in a 9 X 12 and what changes would I need to make? Would I just double everything? I need to make this for a large crowd and thought the larger (9X 12) size would yield more servings, and wonder how many it would make.
Hi Peggy, doubling the recipe will work well for a 9x13-inch pan. The yield will depend on how large you cut each piece. If you cut it into 2-inch squares, you could serve right around 24 servings. 3-inch squares would yield 12 servings. Hope that helps!
Fantastic and fool-proof recipe. I've made it many times, often with homemade wineberry jam, to rave reviews. If you halve the recipe, it bakes up perfectly in a 1lb loaf pan!
Wonderful! Thanks for the review, Betsy!
I am wondering if this could be made ahead and frozen. I am thinking of making several ( probably about 10) for the ladies in my art class as a Christmas gift. I have made this several times for class and they all love it. I just think trying to make 10 in one day might be a little to ambitious. Thank you! I love every recipe I have tried!
Thanks, Deanna! Yes this will freeze well!
Favorite desert ever!! I use unsalted butter and find that the added 1/2 teaspoon of salt makes the perfect sugar cookie flavor dough. I use a hand blender to cream the butter and mix in the flour with a pulsing motion. I cut the refrigerated dough with two butter knives after its chilled and it makes the perfect crumb. Rather than use a cookie sheet, I use sheets of tinfoil. This makes for a firmer bottom crust. As others have stated, I find it needs additional time in my oven. Everyone loves this. It's especially nice with store bought peach amaretto jam but I've made it with many kinds of preserves and there are never any leftovers.
Wonderful! Thank you for the review, Katie!
I love this recipe! The Cafe Sucre Farine has never let me down.
Recipes are easy to follow and gives suggestions on how to succeed. Thank you for another delicious recipe!
Elaine
Thank you for the kind comment, Elaine! So glad to hear you are enjoying the recipes!
My son is entering this recipe in our 4H county fair. He has practiced it 2 times now. The first time he only used 1 stick of butter, the second he used both sticks. My question is, the dough was not crumbly after mixed. It was more like sugar cook dough. When he baked it, the butter leaked out everywhere. It also took significantly longer to bake than what the recipe called for. What can he do differently?
Hi Jennifer, that is so exciting! Best wishes to him!
Regarding your questions, butter can vary a lot in water content. When he makes the dough, if it doesn't get crumbly, he may need to add a bit more flour, one tablespoon at a time. Stir with a fork after each tablespoon, until large crumbs form.
Regarding the leaking, it may be your pan. I would suggest baking the tart on a sheet pan that has been lined with foil.
And regarding the baking time, every oven is different so just go with a nice golden brown color.
Again, hope he has great success!
Hi can I used almond meal instead of flour?
Hi Natalia, I haven't tried this recipe with 100% almond flour so I can't say for sure. It does work with subbing AP gluten-free flour for the regular wheat flour.
can a mixer be used to mix?
Hi Ana, yes, that will work. Just be sure you don't overmix or the dough will be tough.
Hi im about to make this raspberry shortbread tart unsalted butter or salted butter
Hi Ana, I always use salted butter.
My tart was very fragile, almost broke apart when I was taking it off the tart bottom…..perhaps I didn’t bake it long enough? That being said, it is outrageously delicious!!
Hi Kate, so happy you enjoyed it. You might want to let it sit a little longer next time before transfering it. Also, I usually serve it right from the bottom of the tart pan.
I have made this raspberry tart several times. One is in the oven as we speak. I brought this to Thanksgiving dinner and once again was asked for the recipe. A very simple dessert with fantastic results.
Awesome! Thanks for your review, Debra!
Has anyone tried to make it gluten free? Do you use gluten free flour as a substitute for the regular or all almond flour? I’ve made the recipe dozens of times and it’s fabulous but have an event where it needs to be gluten free.
Hi Megan, 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. Maybe someone else can chime in!
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)
So glad to hear that, Ann!
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!
Thanks for sharing your results, Tracy!
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!
That's awesome, Judy! Thanks for letting us know!
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
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.
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.
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...
Awesome! Thanks, Simona.
Could I make this gluten free using a 1:1 gluten free flour without changing it too much?
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.
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.
Thank you, Jane! So happy you enjoyed this recipe 🙂
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.
Thanks for letting us know, Jayne!
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.
That's awesome, KadyQ! Thanks for letting us know!
Hi Chris,
Do you sift the flours?
I can't wait to try this recipe !
Lynn 🙂
I do not, Lynn. Hope you enjoy it!
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?
Hi Karen, it will be fine overnight at room temperature. Have a wonderful Thanksgiving!
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.
What a wonderful idea. Thanks for sharing, Joanne!
This dessert is so delicious! Giving me life!
Thanks so much for letting us know, Chenel!
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!"
I'm so glad! Thanks for sharing your results, Denise!
Would love to try this with apricot jam too.
I bet that would be delicious, Denise!
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?
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.
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
Thanks for sharing your results, Loretta!
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.
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 💕
Made this tart once (delicious!!) and hoping to make again. Can you remind me if the butter should be salted or unsalted?
Hi Lauren, I used salted butter.
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.
Yum, your version sounds wonderful, Susan. Thanks for taking the time to share your results!
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.
Thanks so much for sharing your results, Sig! So happy you enjoyed it!
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?
You definitely could, Tracy! Here is basically the same recipe with lemon curd: https://thecafesucrefarine.com/lemon-curd-shortbread-tart/
Have you tried making smaller tartlets?
I haven't done this Jessica but it should work just fine!
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!
Made exactly as directed and it was a huge hit! The almond flour gives it a really wonderful chewy texture.
Thanks, Rebekah! I'm so happy you enjoyed it!
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
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.
If I make this without almond flour, do you think it would help to add some almond extract? If so, how much would you advise?
Hi Cornelia, Yes a little almond extract would be wonderful. I would use ½ teaspoon for a subtle almond flavor and 1 teaspoon if you really love the flavor of almond extract.
Thank you! I used 1/2 teaspoon of almond extract and it was delicious.
Yay! Thanks for stopping back to share your results, Cornelia! 💕
So delicious! My husband said it is the best dessert I've made.
Awesome! I think your husband and mine might just be two peas in a pod. That's exactly what he said! 💕
Hi - Im just wondering if these might work as bite size mini tarts using mini muffin tins.
Hi JKL, I think that should work fine!
I made this delicious tart with lemon curd. It was amazing!
Thanks, Margaret! I just posted a version of this with lemon curd. So good!
I LOVE making this recipe it's so delicious!
If I wanted to make this into bars instead of a tart would I just double the ingredients and put it in a 9x13 pan?
Would the cooking time change?
Hi Roxanna, yes, I would double the ingredients and I would give it just a bit longer to bake. I haven't tried this myself so I can't give you an exact time.
My granddaughter's birthday is Christmas Day. I always try to make sure that her day isn't lost in the Christmas festivities. For dessert, I made this tart since she loves raspberries. I made it a few days before and froze it after completely cooling, then double wrapping right in the tart pan. After thawing overnight in the refrigerator, I served it after Christmas dinner. It was a hit. So simple and so delicious. I did use about 1/4 cup more raspberry preserves. Next time, I will pierce the bottom of the tart before the blind bake to keep the crust from rising so much. The fact that this is delicious, easy, and can be made ahead of time will make it a repeat dessert for me.
What a sweet grandmother you are, Susan! Thanks so much for sharing your results!
Chris, In what cases would you prefer to use a Danish whisk? I think I want to gift one (and of course, one to myself!, haha! Happy Holidays to you!
I love a Danish whisk for mixing up bread doughs without an appliance as it's so sturdy but it's also great for whisking together thin batters like pancakes and cakes.
I use one for mixing up my bread dough. I crushed my hands several years ago, and mixing anything that is thick, well I just can't do...hubby has to do for me. I prefer to be independent and was sooooooooooo excited someone suggested this to me. Now I can mix without help!
That's awesome, Robin. I love mine too!
Hello
Can I make this as mini tarts? I have a tartlet sheet...
Thank you!
Yes, I think that should work fine.
I have baked this lovely recipe and I am now devouring a slice x however I had only a small amount of jam so I added some plum and apple jelly juice left over from yesterday’s crumble fruit mix so I added it to the jam as a substitute. I has given the shortbread a nice sweet/tart balance . Thank you for such a great recipe x
Hi Fiona, I love your version, it sounds wonderful! Thanks for sharing your results!
OMG...you had me at raspberry, I made this tart with the jam recipe and all was easy and beyond delicious! I had rave reviews at game night with this dessert. Also Chris, made your recipe for pickled red onions and they were wonderful. Keep up your GREAT recipes...your my favorite food blogger😘
This recipe looks delicious! What are your thoughts on making it a chocolate tart? I'm not a baker but the thought of rich dark chocolate with the shortbread sounds amazing. How would you do that?
Hi Jennie, I did try the recipe with chocolate and caramel and I wasn't as pleased with it. It almost seemed a little too rich. It may have just been me though. If you try it let us know your results!
Good to know! I'll let ya know if I attempt it! Thanks for the quick reply!
Hi Chris,
This looks great... thank you. Would a pastry blender work (in case butter isn't soft enough)?
Thank you,
Chani
Yes, a pastry blender would work fine.
Help, my tart is in the oven in a tart pan with a removable bottom. How and when do I remove the tart from this pan. Have I completely messed this up? I can only hope that the sides don't adhere to the tart when I try to remove the circular edge. (I did grease the pan)
Hi Reba, I was out of town but I hope you figured this out. You remove the tart once it's cooled down.
Hi Chris!
I’m preparing the tart this evening and plan to freeze it to serve it for Easter this coming Sunday.
My question is, once cooled completely, should I still remove it from the tart pan before freezing it or freeze it in the tart pan?
Btw...I have the pan with the removable bottom!
Many thanks!
Cyndy
Hi Cyndy, I usually leave it right in the tart pan as the pan helps protect the tart while in the freezer. But you can also definitely do it without the pan.
Cyndy, take it out of the pan. That is what Sid Vicious would do.
Hi Chris, I practiced making this tart yesterday. I used a 9” tart pan, and carefully followed your directions. I have two 9” tart pans and two 12” pans. Although the tart was delicious, I felt like it could have used more jam flavor. I used 3/4 c of Bonne Maman Raspberry Preserves. The shortbread flavor overpowered the preserves.
If I made the tart in a 12” pan, do I use 1&1/2 times your recipe? Or use your recipe and change the preserves to 1 cup, and not use all the shortbread for the topping? Or use a different flavor of preserve, perhaps cherry?
Any thoughts you might have regarding my dilemma would be appreciated. Of course I could just purchase a 10 tart pan, but that doesn’t solve having more jam flavor.
I’ve just discovered your blog about 5 months ago, and have enjoyed many of your recipes.
Thanks for all your help. Janny
Hi Jan, I would want to try the recipe myself with the adaptations before I advise you as far as pan size and proportions of crust vs jam.
You definitely could just make it the way it is and use a cup of jam instead of 3/4 cup. That would be my advice if you want more jam flavor. Or you could add some fresh raspberries to the jam to give more berry flavor without adding more sugar. Hope that helps!
thank you for your recipe.
I should try it.
have a great weekend
Enjoy!
This looks fantastic and I'm planning on making it for Valentine's Day. Ques: Is it necessary to use a spatula or Danish whisk to beat the butter and sugar together? Would mixing the ingredients with a hand-held mixer make any difference in the texture or outcome of the shortbread? (I am getting arthritis in my hands and a mixer would be much easier.)
Thank you so much! Love receiving your recipes and updates. 🙂
Hi Diana, Thanks so much! You could definitely use a hand mixer for this. It will be wonderful! Enjoy!
Thank you! 🙂
This is definitely a Bill approved dessert!! Another reason to make your raspberry jam 🙂
Another perfectly delicious dessert - great for Valentine's Day or any day!
It was amazing and impressed all of my guests. Thank you!
Yay! Thanks so much Paulina!
WOW is right Chris! I'd need to savor every bite without distraction too! Perfect for Valentin'es Day!
I just got off the phone with my daughter and she made the tart last night when she had friends over. She couldn’t stop talking about how simple and delicious it was so...I had to jump into the kitchen and whip one up. It truly is easy and delicious nobody would guess you didn’t slave for hours making a tart worthy of a French Patisserie !!!
Haha! That sounds exactly like something I would do 🙂 Thanks so much for taking the time to share your results, Chéri!
BTW, that's my job, to make my readers look like superstars - with minimal effort on their part.
I have made this several times to "rave reviews"! My question: would like to make it without almond flour due to nut allergy of a friend. have you tried it with ALL all-purpose flour?
Hello Eileen, I'm so happy you enjoyed this tart, it's definitely one of our favorites! I haven't tried it with 100% all-purpose flour but I think it should work fine. Of course, the flavor will be a bit different but still very nice, like a shortbread.
I made it today with all flour and it was wonderful. Just wanted to try it so I used what I had available. Wonderful and easy.
Thanks for sharing your results, Jan. That's so good to know that it works well with 100% all-purpose flour.
I recently started making jam and have a nice stockpile. This is a perfect dessert recipe that helps me use it up. Substituted peach low sugar jam and it was a huge hit. Thanks so much, this recipe is a keeper!
Yum, that sounds wonderful!
This raspberry shortbread tart was wonderful, will certainly make again and again!! Fabulous !! Followed the recipe to a tea....
Thanks Beverly for taking the time to share your results! We love this one too!
Could you use all Almond flour. I am gluten intolerant.
Hi Reneé, since I haven't tried it with 100% Almond flour, I would recommend subbing your favorite all-purpose GF flour for the regular all-purpose.
That looks delicious! It reminds me of the "Crostata di Marmellata " (jam tart) which my Italian mother used to make using apricot jam. Would you be able to add fresh or frozen raspberries to the raspberry jam or would it make the pastry go soggy? Ingrid (South Africa. )
So sorry Chris! I didn't see your reply as I scrolled to the bottom of the page instead of looking at the top so apologies for reposting it! Thank you for your prompt reply. ?
Your dessert looks delicious and reminds me of the jam tart (" Crostata di marmellata" ) that my Italian mother used to make many years ago using apricot jam. I was wondering whether one would be able to add fresh or frozen raspberries to the raspberry jam or would it make it the pastry soggy? I am enjoying browsing through your tasty recipes. Ingrid from South Africa.
Hello Ingrid! Welcome to The Café I adore fresh raspberries but I wouldn't use them in this recipe for exactly the reason you mentioned. Too much water in the raspberries. You could definitely use apricot jam though and think of your mom 🙂
I brought this tart to work yesterday, and it received Oohs and Ahhs. Amazing dessert for such little labor. Thanks, it is a keeper. I'm sharing with my blog readers as soon as possible 🙂
So glad you enjoyed it Debra! It really is a winner!
DELICIOUS!
Awww... so happy you enjoyed it!
I've decided that my tart pans have been inactive far too long! My gosh this looks delicious and the powdered sugar on top is an absolute must.
Thanks Sandra! Fall is the perfect time to give those tart pans a good workout, isn't it?
This is my kind of tart, I love that pretty hint of jam peeking through those buttery crumbs!
Sometimes I feel like the raspberries are calling my name, "Eat me!"
This lovely tart sounds like perfection to me. I love the combination of buttery shortbread and fruit! It would probably also be amazing with other flavors of jam as well.
Absolutely Wendy! It's kind of a template recipe, isn't it?
This recipe is so easy and the tart is absolutely delicious! Thanks so much for sharing!
You're so welcome Christine, enjoy!
Love the action shots! And one of Scott's top 5 ever? Wow! You've made so many wonderful desserts, this must be extra good. Sure looks it -- terrific recipe. Thanks!
It's hard to beat John, just simple and incredibly delicious!
What a great summer dessert. Now a moment of silence please while I imagine how great this might taste!
So funny Abbe! It does deserve a bit of reverence, when eaten! LOL
Hi Chris! I'm so happy I ran across your site! I have pinned SO MANY of your recipes! I think you and I could be great friends ...we have such similar tastes!!
I can't wait to try this Raspberry Jam Shortbread Tart!!
Thank you for your sweet, sweet comment! I really think you'll love it, it's that good! Dig a little deeper in the website and you'll find a bunch of shortbread-inspired recipes.
This looks delicious and reminds me of an old English Bakewell Tart!
That's interesting Barb! I love bakewell tarts; we've had them on our visits to England!
You can bring on all the distractions because if I was savoring a slice of this decadence, there's no way I'd be distracted at all! 🙂 This is so delightful to look at - so buttery, so crumbly, so amazing - and only 7 ingredients!
Thanks Shashi! It is really very simple to put together - but oh, the taste!
This looks perfect, yummy!
Thanks Katarina, I know you'll love it!
Such a simple recipe packing a big yummy punch! Bill, who loves raspberry jam, would definitely agree with Scott! By the way, I know where you learned that powdered sugar trick 🙂 Perfectly executed!!!
Thanks Liz! If Scott could figure out a way to incorporate that tart into each meal, I think he'd do it!
What a gorgeous tart, Chris!Summer is written all over it.
Thanks Denise! It's a wonderful, simple, delicious treat, anytime!
This would be amazing utilizing either the plum jam or blackberry jam I made yesterday! MMM
Jo Anne, I'm right with you on those versions - let us know how they came out!
How gorgeous! And the photos of the powdered sugar sprinkling down are super!
Thanks Ginny! We've been practicing different "looks" with the sprinkle and pour shots recently, since our visit and workshop with Lindsay from Pinch of Yum! We get so inspired when we interact with other fun bloggers!
Very pretty Chris! Love that crumble top and the crust looks melt-in-your mouth perfect! Have a lovely week 🙂
You too Tricia! It's such an understated dessert.... but sooo good!
Could one use regular flour? I have a severe nut allergy so I am unable to use the almond flour.
Yes, you could definitely use all regular flour. Just replace the same amount of all purpose flour for the almond flour.
This looks like a 'keeper'. Shortbread is one of my weaknesses, and while raspberries aren't my favourite I will try it as posted before I begin to fool around with other preserves.
Let me know what combinations you come up with!
Beautiful tart Chris, almost too pretty to eat, almost.......love crumbly desserts!
I've always been a sucker for crumbles Cheri!
Oh my, so beautiful! I was just looking at a site which carries Devon Double Cream....it would go so well with this, don't you think a big dollop on top would just hit the spot?
Yes Karen - although you might have to call 911! LOL
A moment of silence please..while I PIN:)♥
Ha Ha Monique! Now you've got it! 🙂
Such a simple list of ingredients and such a mouthwatering tart --- love this one Chris!
Yeah, that's what drew me to it - so simple... and darned delicious!
Wow! I can't imagine anything prettier or more delicious. I can practically taste it from your photos 🙂
Well you know me and shortbread Jennifer! It is a stunningly, delicious dessert!
Sweet, buttery and melt-in-mouth...o Chris, this is absolutely heavenly!
Thanks Angie! We could probably eat this for dessert every night - not a good idea! It's that amazing!