1 cup unsalted butter, cut into 16 pieces softened
1 cup sugar
1/2 tablespoon lemon zest
3/4 teaspoon vanilla
1/4 teaspoon almond extract
1 egg yolk
Instructions
Make the fillingCombine the sugar, lemon juice, and 1/2 cup
water in a 3-quart saucepan. Bring to a boil over high heat,
stirring occasionally to dissolve the sugar, about 2 minutes. Ad
the berries and lower the heat to medium-low. Simmer for 10
minutes. Stir in the jam and simmer until the jam melts, about 1
minute more. Remove from the heat and let cool completely.
Make the shortbreadPosition a rack in the center of the oven
and heat the oven to 325°F. Spread the almonds on a rimmed
baking sheet and toast until warm and fragrant but not yet
brown, about 5 minutes; let cool completely.
In a food processor (with at least a 10-cup capacity), combine
the nuts with 2 Tbs. of the flour. Pulse until very fine but not
powdery, 20 to 25 short pulses. Transfer to a large bowl and stir
in the remaining flour, the cornmeal, and salt.
In the food processor, combine the butter, sugar, lemon zest,
vanilla, and almond extract.
Pulse until creamy, 10 to 20 short pulses. Add the egg yolk and
pulse a few times to combine. Add the dry ingredients and
pulse, scraping down the sides as necessary, just until a soft
dough forms, 30 to 40 short pulses. Turn the dough out onto a
piece of plastic and divide.
Lightly coat a round 91/2 x1-inch fluted metal tart pan with a
removable bottom with cooking spray. Press half of the dough
evenly onto the bottom and up the sides of the pan. Cover with
plastic wrap. Form the remaining dough into a disk and wrap in
plastic. Refrigerate the dough and the tart shell until very firm, at
least 30 minutes.
Prick the bottom of the tart shell all over with a fork and bake on
a heavy-duty baking sheet until firm, dry, and just starting to
turn golden brown around the edges, 30 to 35 minutes. The
shortbread will have puffed up during baking, so use the back of
a spoon to gently press down the bottom of the crust to create
enough space for the berry filling. Spoon the filling into the tart
and spread evenly.
Crumble the remaining shortbread dough over the berries in
pebble-like pieces, covering the filling. Bake until the topping is
firm and golden-brown, 30 to 35 minutes. Cool completely on a
wire rack.
Carefully remove the tart rim. Slide a long, flat spatula between
the pastry and the pan bottom and transfer the tart to a serving
platter.
Originally Submitted
7/9/2015
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