Serious Eats: Recipes
Cook the Book: Rustic Jam Shortbread Tart
I recently invested in a tart pan, and have been having all kinds of fun baking delicious desserts with fresh berries, ground almonds, and—of course—lots of butter. It's amazing how the crust's fluted edges really up the impressive factor. The tarts I've been making couldn't be more simple, yet they look bakery-professional.
In The Splendid Table's How to Eat Supper, authors Lynne Rossetto Kasper and Sally Swift include a recipe for a Rustic Jam Shortbread Tart that is incredibly versatile. While the recipe calls for wild blueberry or tart cherry, you could also mix together bits of jam from the bottoms of the jars in your refrigerator. For a tangier version, substitute chutneys, conserves, or marmalades. Add whatever spices or zests inspire you.
When it comes to making the shortbread crust, Lynne and Sally offer this tip: pulse the ingredients in the food processor just until they begin to form small clumps. It's better to stop processing a bit too early than too late.