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 might be one of the most delicious desserts you’ll ever have the pleasure of meeting!
If you need a dessert that will bring “wows!” every time you serve it, you’ve come to the right place! This Raspberry Jam Shortbread Tart has been my “go to” dessert for the past few months, and it never fails to please.
Scott has rated it in his, “Top five desserts ever!” and one young friend asked for “A moment of silence” after she took the first bite, so she could, “Savor every morsel without distraction!”. That made me smile!
The original recipe (from Sticky, Chewy, Messy, Gooey) called for baking the delicious treat in a 9×13-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 used my Old Fashioned Raspberry Preserves, but if I had to use purchased jam, I’d go with Bonne Maman Preserves or something similar.
I love that the crust and crumbly topping of this dessert are made from the same melt-in-your-mouth shortbread dough; a simple combination of 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 is magical!
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 summer fruits, but 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. You decide.
This Raspberry Jam Shortbread Tart is delicious on it’s 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”. Cracks me up!
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 Old Fashioned Raspberry Preserves but any good quality raspberry jam is fine. I really like Bonne Maman Preserves if I don’t have my own.
- 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 pretty much cover the jam, still very pretty but you don’t see any of the jam.
Here’s what I used to make this Raspberry Jam Tart:
- 8 ounces butter softened
- 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
- Position a rack in the middle of the oven and preheat to 325 degrees.
- Combine the butter and sugar in a large bowl. Using an electric mixer set at medium speed, beat until creamy. Add vanilla and salt and beat until combined. Add the all-purpose and almond flours and mix on low speed, just until flour is incorporated and large crumbles start to form.
- Spray a 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 bottom crust is baking, (no longer than 15 minutes).
- Bake the bottom crust 10-12 minutes, until 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 1/4 inch border around the edge without jam(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 and 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 bars into small 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.
Adapted from Sticky, Chewy, Messy, Gooey