Strawberry Shortbread Tart
This Strawberry Shortbread tart is buttery and soft, filled with Strawberry Fruit Spread, and topped with shortbread crumbs and sliced almonds. It’s so simple and quick to make -it takes no more than 30 minutes!
To make it easier and quicker, this tart is filled with St. Dalfour Strawberry Fruit Spread instead of making a filling and having to add an extra step; it has a classic Strawberry flavor with a velvety finish and rich texture, with strawberry chunks. It’s handcrafted in small batches and uses only 100% fruit with sun-ripened grape as a natural sweetener.
This post is sponsored by St Dalfour. Thank you for supporting the brands that make Sweet Fix Baker possible! all thoughts and opinions are my own.
What is Shortbread?
Shortbread is a type of cookie commonly produced in Scotland that’s made with flour, butter, and sugar; it’s rich, crumbly, buttery, very soft, and very simple to make!
This tart is basically made with Shortbread dough, the same for the bottom crust as for the crumbly top, then it’s filled with Strawberry Fruit Spread and topped with Sliced almonds. The combination is so unbelievably good and so easy to make, that you will be making this more than once!
Top it with cream or vanilla ice cream, either way, this is one of the easiest and most delicious tarts you’ll ever make.
Ingredients
- Butter. Makes cookies soft and crumbly
- All-purpose flour. Helps cookies hold their shape
- Powdered sugar. Sweetens cookies
- Salt. Enhances flavors
- Vanilla extract. Provides aroma and flavor
- St. Dalfour Strawberry Fruit Spread. Gives the strawberry flavor and aroma
- Sliced Almonds. Flavor and texture
Step-by-Step Images
First, start by pre-heating your oven to 350 F and greasing thoroughly a 10-in tart pan. Mix in flour and sugar, until light and fluffy; add vanilla and mix. Add flour and salt and mix until well incorporated and large crumbles form.
Second, cut the dough in half, wrap half of the dough in plastic wrap, and refrigerate. Press the other half of the dough evenly into the greased tart pan to form a bottom crust and bake for 15 minutes, or until it’s just beginning to turn lightly golden on top.
Third, remove from the oven and let cool for 5-10 minutes. Add Strawberry Marmalade on top of your crust. Remove the remaining half of the dough from the fridge and crumble it with your fingers, sprinkling it on top of your tart until covering it evenly.
Then add sliced almonds and bake for 30 minutes or until lightly golden on top. Let cool completely. Add bits of your remaining marmalade on top of creases and small holes of your tart for garnish. Slice and enjoy!
Take a look at the links below for more similar recipes:
Chocolate Chip Cookie Pie with Graham Cracker Crust
Easy No-bake Peanut butter tart
If you make this recipe, be sure to give it a star rating and leave a comment!
Strawberry Shortbread Tart
Ingredients
- 1 C butter softened
- 2 C all-purpose flour
- 1 C powdered sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 Jar St. Dalfour Strawberry Marmalade reserve 2 Tbsp for garnish
- 1/4 C sliced almonds natural
Instructions
- Pre-heat oven to 350 F. Grease a 10-in tart pan thoroughly
- Beat butter and sugar together, until light and fluffy (about 1 1/2 minutes). Add vanilla and mix
- Mix Flour and salt. Add to mixing bowl with butter and sugar mixture, and start mixing in low speed, increase speed to medium and beat until well incorporated and large crumbles form
- Cut dough in half, wrap half of the dough in plastic wrap and refrigerate. Press the other half of the dough evenly into the greased tart pan to form a bottom crust and bake for 15 minutes, or until it’s just beginning to turn lightly golden on top. Remove from the oven and let cool for 5-10 minutes
- Add Strawberry Marmalade on top of your crust. Remove remaining half of dough from fridge and crumble it with your fingers, sprinkling it on top of your tart until covering it evenly. Add sliced almonds and bake for 30 minutes or until lightly golden on top
- Let cool completely. Add bits of your remaining marmalade on top of creases and small holes of your tart for garnish. Slice and enjoy!
