Need an impressive, delicious, easy dessert? This Strawberry Jam Shortbread Tart, with a ribbon of sweet jam and fresh berries nestled between layers of buttery crust and crisp, lemon glazed crumble, is IT!
Preheat the oven to 325˚F. Slice the strawberries and place then in a single layer on top of several thicknesses of paper towels. Top with more paper towels and pat lightly. Set aside while preparing the rest of the tart.
Combine the butter, sugar, vanilla and salt in a large bowl. Using a sturdy spatula or Danish whisk, beat until creamy. 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.
Place the tart pan on a baking sheet and bake for 14-18 minutes, or until the crust is just beginning to firm and turn pale golden brown around the edges. Remove the pan from the oven and allow the tart to cool for 10 minutes.
Return the pan to the oven (on top of the sheet pan) and continue baking until topping is firm, crisp and lightly golden in color, about 25-35 minutes. Transfer to a wire rack and let cool to room temperature, then drizzle with the lemon glaze.
To make the lemon glaze, simply whisk together the fresh lemon juice and powdered sugar until thick, but drizzle-able. If too thick, add a few more drops of lemon juice. If too thin, add a little more powdered sugar.
See Café Tips above in the post for further instructions and detailed tips.
Recipe serves 12-16, depending on the serving size.