Cherry Vanilla Shortbread Tart
A buttery shortbread tart layered with cherry preserves, fresh cherries, and a delicate vanilla glaze.
Equipment
- 9-inch tart pan with removable bottom
- Baking sheet
- Electric mixer or food processor
- Mixing bowls
- Wire cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 tablespoon vanilla bean paste or pure vanilla extract
- 2 1/3 cups all-purpose flour
- 1/2 teaspoon fine salt
- 1 cup cherry preserves or cherry jam
- 1 cup fresh cherries pitted and halved
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon butter melted
- 1 to 2 tablespoons milk as needed for glaze consistency
Instructions
- Preheat the oven to 350°F/160°C. Grease a 9-inch tart pan with a removable bottom and place it on a baking sheet.
- Beat the softened butter, granulated sugar, brown sugar, and vanilla until pale and fluffy, about 3 minutes.
- Whisk the flour and salt together. Add them to the butter mixture and mix just until large clumps form.
- Press two-thirds of the dough evenly into the bottom and sides of the prepared tart pan.
- Spread the cherry preserves over the dough, leaving a small border. Arrange the pitted cherries over the preserves.
- Crumble the remaining dough over the cherry layer without pressing it down.
- Bake for 40 to 45 minutes, until lightly golden. Cool completely in the pan.
- Whisk the powdered sugar, vanilla, melted butter, and milk into a smooth glaze. Drizzle over the cooled tart before serving.
Notes
- Drain frozen or canned cherries thoroughly before using.
- Cool the tart completely for clean slices.
- Store covered at room temperature for one day or refrigerate for up to three days.