Strawberry Shortbread Tart

4.84 from 6 votes

This tart is buttery and soft, filled with Strawberry Marmalade and topped with shortbread crumbs and sliced almonds. It's so simple and quick to make -it takes no more than 30 minutes!

Prep Time30

Cook Time45

Total Time1 15

Servings: 8 people

Author: Maria

Ingredients

1 Cup unsalted butter softened
1 Cup powdered sugar measured using the spoon-and-level method
1 teaspoon pure vanilla extract
2 Cups all-purpose flour measured using the spoon-and-level method
1/2 teaspoon salt
1 jar St. Dalfour Strawberry Marmalade reserve 2 tablespoons for garnish
1/4 Cup sliced almonds natural

Instructions

Pre-heat oven to 350 F. Grease a 10-in tart pan thoroughly
Beat butter and powdered sugar together, until light and fluffy (about 1 1/2 minutes). Add vanilla and mix
1 Cup (227 g) unsalted butter, 1 Cup (120 g) powdered sugar, 1 teaspoon pure vanilla extract
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
2 Cups (250 g) all-purpose flour, 1/2 teaspoon (0.5 teaspoon) salt
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
1 jar St. Dalfour Strawberry Marmalade, 1/4 Cup (23 g) sliced almonds
Let cool completely. Add bits of your remaining marmalade on top of creases and small holes of your tart for garnish. Slice and enjoy!

Notes

Expert Tips

Use room-temperature butter, not soft or melted. It should be pliable but still cool to the touch. This ensures a crumbly shortbread crust that holds together without becoming greasy.
Mix just until combined. Once the flour is added, stir gently and stop as soon as the dough comes together. Overmixing will make the crust firm instead of tender.
Press the dough evenly into the pan. Use the bottom of a measuring cup or glass to create an even layer, especially around the edges, so it bakes uniformly.
Dock the crust lightly. Prick the crust with a fork before baking to prevent air bubbles and keep the surface flat.
Don’t overbake the crust. Look for lightly golden edges while the center remains pale. Overbaking can make the crust dry and crumbly.
Toast the sliced almonds. Lightly toasting them enhances their flavor and adds extra crunch.
Let the tart cool completely before slicing. This helps the filling set and gives you cleaner, more defined slices.

Frequently Asked Questions

Why is my shortbread crust crumbly before baking?

That’s normal. Shortbread dough is meant to be crumbly. As long as it presses together in the pan, it will bake up tender and cohesive.

How do I keep the crust from puffing up?

Lightly prick the crust with a fork before baking. This allows steam to escape and keeps the surface flat.

Can I make this tart ahead of time?

Yes. The tart can be made 1–2 days in advance and stored covered at room temperature. Add almonds on top if desired, just before serving, for the best texture.

Should I refrigerate the tart?

Refrigeration isn’t necessary and can dry out the shortbread. Room temperature storage is best unless your kitchen is very warm.

How do I get clean slices?

Let the tart cool completely before slicing. Use a sharp knife and wipe it clean between cuts.

Can I freeze the tart?

Freezing isn’t recommended, as the fruit spread can become watery when thawed and affect the crust’s texture.

Do I need to toast the almonds?

It’s optional, but toasting brings out their nutty flavor and adds extra crunch.

Nutrition