Cherry Vanilla Shortbread Tart
Source: Found on Pinterest
Shortbread is light, buttery and delicious.
Ingredients
- 1 c. (2 sticks) butter, at room temp.
- ½ c. white sugar
- ¼ c. brown sugar
- 1 Tbls. pure vanilla extract
- 2-1/3 c. unbleached all-purpose white flour
- ½ t. salt
- 1 c. good quality cherry preserves or jam
- 1 c. fresh or frozen pitted tart cherries (if frozen, thaw & drain)
Vanilla Icing
- ½ c. powdered sugar
- 1 t. vanilla
- 1 Tbls. melted butter
- 1-2 Tbls. milk
Instructions
Grease a 9-inch removable bottom tart pan and place on a baking tray.
Using a food processor or mixer with paddle attachment, beat the butter, sugar, vanilla and brown sugar vigorously until pale and fluffy (about 3 minutes). It is an important step to beat the butter and sugar well together when making shortbread, as this ensures the shortbread is light, crisp and will hold together.
In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps).
With floured hands, remove 2/3 of the clumpy dough and press evenly into the prepared pan, including up the sides.
Spread with cherry preserves or jam evenly over the dough, leaving a ¼-inch border and then scatter with the cherries.
Crumble the remaining dough into large crumbs and scatter evenly over the filling, covering most of the surface.
Bake at 350 degrees for 40-45 minutes (on baking tray), until lightly browned.
Cool completely in the pan.
ICING: In a small bowl, whisk together the powdered sugar, vanilla, melted butter and 1 tablespoon of milk. If it looks too thick, you can add a second tablespoon of milk. Drizzle the cooled tart with the icing, remove from the pan and serve on the base.
NOTE: Serves 10-12