Rustic Jam Shortbread Tart
Prep time
Cook time
Total time
Easy. Delicious. And I can't wait to nail that crust-- and try out different jams. Apricot next?
Recipe type: dessert
Serves: 4 to 6
  • Zest of ½ lemon
  • ¼ C. whole almonds
  • ¾ C. unbleached all-purpose flour, organic preferred
  • ¼ C. sugar
  • generous pinch of salt
  • 6 Tbs. cold unsalted butter, cut into 6 chunks
  • 1 large egg yolk
  • ½ tsp. almond extract
  • ¾ C. jam (tart cherry and wild blueberry)
  1. Preheat the oven to 400 F. Butter a 9-inch round silver-colored cake or tart pan. (If using a dark-colored pan, you will want to cut baking time by about 5 minutes.)
  2. With the food processor running, drop in the zest and almonds and grind them fine. Stop the machine, scrape down the sides and add the flour, sugar, salt, butter, egg yolk and almond extract. Pulse until they are blended and starting to come together in small clumps at the bottom of the processor. (They should like cluster of peas).
  3. Turn the pastry dough into the pan. With your hands, pat it out to evenly cover the bottom of the pan. GIve the tart a standing rim by nudging the dough ½ inch up the sides of the pan. Don't worry if it looks a little ragged.
  4. Bake the crust in the center of the oven for 13 to 16 minutes, or until its edges are golden and the center is starting to color. The rim will sink down a little, which is fine.
  5. Remove the pan from the oven, and turn up the heat to 500 degrees. Carefully spread the jam over the tart, and immediately return it to the oven (don't wait for the temp to reach 500 degrees). Bake for another 5 to 10 minutes, or until the jam is bubbly.
  6. Cool the tart on a rack, slice into squares or wedges, and serve. Serve the tart warm, but not hot, because jam can burn.
Recipe by Portland Sampler at