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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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debra cantales says
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 🙂
Chris Scheuer says
So glad you enjoyed it Debra! It really is a winner!
Monique says
DELICIOUS!
Chris Scheuer says
Awww... so happy you enjoyed it!
Sandra says
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.
Chris Scheuer says
Thanks Sandra! Fall is the perfect time to give those tart pans a good workout, isn't it?
Laura | Tutti Dolci says
This is my kind of tart, I love that pretty hint of jam peeking through those buttery crumbs!
Chris Scheuer says
Sometimes I feel like the raspberries are calling my name, "Eat me!"
Wendy says
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.
Chris Scheuer says
Absolutely Wendy! It's kind of a template recipe, isn't it?
Christine M says
This recipe is so easy and the tart is absolutely delicious! Thanks so much for sharing!
Chris Scheuer says
You're so welcome Christine, enjoy!
John/Kitchen Riffs says
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!
Chris Scheuer says
It's hard to beat John, just simple and incredibly delicious!
Abbe@This is How I Cook says
What a great summer dessert. Now a moment of silence please while I imagine how great this might taste!
Chris Scheuer says
So funny Abbe! It does deserve a bit of reverence, when eaten! LOL
leStentz says
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!!
Chris Scheuer says
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.
Barb Ruka says
This looks delicious and reminds me of an old English Bakewell Tart!
Chris Scheuer says
That's interesting Barb! I love bakewell tarts; we've had them on our visits to England!
Shashi @ RunninSrilankan says
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!
Chris Scheuer says
Thanks Shashi! It is really very simple to put together - but oh, the taste!
Katarina says
This looks perfect, yummy!
Chris Scheuer says
Thanks Katarina, I know you'll love it!
Liz says
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!!!
Chris Scheuer says
Thanks Liz! If Scott could figure out a way to incorporate that tart into each meal, I think he'd do it!
Denise Browning says
What a gorgeous tart, Chris!Summer is written all over it.
Chris Scheuer says
Thanks Denise! It's a wonderful, simple, delicious treat, anytime!
Jo Anne T.. says
This would be amazing utilizing either the plum jam or blackberry jam I made yesterday! MMM
Chris Scheuer says
Jo Anne, I'm right with you on those versions - let us know how they came out!
Ginny Hartzler says
How gorgeous! And the photos of the powdered sugar sprinkling down are super!
Chris Scheuer says
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!
Tricia @ Saving room for dessert says
Very pretty Chris! Love that crumble top and the crust looks melt-in-your mouth perfect! Have a lovely week 🙂
Chris Scheuer says
You too Tricia! It's such an understated dessert.... but sooo good!
Sharon says
Could one use regular flour? I have a severe nut allergy so I am unable to use the almond flour.
Chris Scheuer says
Yes, you could definitely use all regular flour. Just replace the same amount of all purpose flour for the almond flour.
Pondside says
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.
Chris Scheuer says
Let me know what combinations you come up with!
cheri says
Beautiful tart Chris, almost too pretty to eat, almost.......love crumbly desserts!
Chris Scheuer says
I've always been a sucker for crumbles Cheri!
Karen C says
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?
Chris Scheuer says
Yes Karen - although you might have to call 911! LOL
Monique says
A moment of silence please..while I PIN:)♥
Chris Scheuer says
Ha Ha Monique! Now you've got it! 🙂
sue|theviewfromgreatisland says
Such a simple list of ingredients and such a mouthwatering tart --- love this one Chris!
Chris Scheuer says
Yeah, that's what drew me to it - so simple... and darned delicious!
Jennifer @ Seasons and Suppers says
Wow! I can't imagine anything prettier or more delicious. I can practically taste it from your photos 🙂
Chris Scheuer says
Well you know me and shortbread Jennifer! It is a stunningly, delicious dessert!
Angie@Angie's Recipes says
Sweet, buttery and melt-in-mouth...o Chris, this is absolutely heavenly!
Chris Scheuer says
Thanks Angie! We could probably eat this for dessert every night - not a good idea! It's that amazing!