Quick and Easy Dessert: Shortbread Jam Tart
I had a ball of lemon shortbread dough left over from a batch of cookies, and when I was thinking about what do with it I got inspired by a recipe from The Splendid Table – you can see it here:
• Rustic Jam Shortbread Tart Recipe, reprinted at Serious Eats
So I made the dough into a little freeform tart. I rolled it out into a rectangle, then pinched the edges so they would stand up. When the dough is slightly chilled it’s very easy to work with. You could put it in a tart mold, too, but this is even easier. And of course this recipe is an ideal one for making little mini tarts or jam cookies.
Shortbread Jam Tart
1 batch lemon shortbread (like Martha Stewart’s Icebox Shortbread)
Good jam – preferably a tangy sort. Raspberry is good, as is marmalade.
Chopped nuts for garnish
Heat the oven to 425°. Pat the dough out and shape it on a parchment-covered baking sheet. Bake it for about 8-10 minutes or until lightly golden. (Watch it! As you can see, I let mine burn a bit.) Remove and let cool for a few minutes. Increase the heat to 500°. Cover the tart base with jam, sprinkle with chopped nuts, and put in the oven for about ten minutes, or until the jam bubbles slightly or gets a smooth glazed look.
Remove and let cool for at least 20 minutes – hot jam is not fun to eat!
Have you ever made a jam tart? What’s your favorite kind of jam to put on top?
Related: Recipe: Tart Lemon Tart
(Images: Faith Durand)