Make Ahead
Cindy Mushet's Italian Jam Shortbread Tart (Fregolotta)
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67 Reviews
jenncc
March 8, 2024
Love this! Have made it several times using apricot or cherry jam. Simple and delicious and I look forward to trying with other nut and jam combos.
ccsinclair
December 8, 2021
I’ve made this tart since the book came out. It’s a showstopper, and makes you look like a genius pastry chef. Never tell anyone how easy it is to make.
LynnATL
April 28, 2021
So delicious. Presents like a dessert that took lots of time. Use your favorite jam. Classic and a favorite.
Sarah S.
June 21, 2020
I had lots of homemade jam in the fridge and wanted to use some of it up. This recipe was ideal! The crust was tender but held together well and the topping was sublime. Perfect complement to coffee. Will make this again and again.
Mark R.
May 5, 2020
This has become my go-to company dessert. It’s easy and gorgeous! I found a new jam called F.R.O.G. ( fig, raspberry, orange and ginger) for this tart and it’s sensational with sliced almonds. The jam is made by Walnut Creek Foods ( Walnut Creek, Ohio).
Jonathan A.
July 17, 2019
This recipe is incredibly tasty, versatile, and easy to make. I recommend splurging on good quality butter. It makes a difference. You can also chop the nuts finely or grind them with the struessel for a more refined look.
Linda
January 22, 2019
PS: I put the crust in the freezer x 30 minutes prior to baking... baked for 48 minutes to golden brown. Wish I could post the photo!
Linda
January 22, 2019
Made this gluten free... used 4 ounces of King Arthur Measure for Measure and 3.5 ounces almond meal. Worked perfectly! Used 1/3 cup homemade raspberry jam and upped the salt to 1/4 teaspoon. Will use this shortbread recipe to make gluten free salted billionaires shortbread! Love this recipe!
kbehroozi
December 22, 2018
Made this again today and realized that it might be better with a higher jam:crust ratio. Maybe that's just me? Used the Trader Joe's seasonal Sugar Plum jam, which has a flavor similar to spiced cranberry sauce. Delicious!
Gardener
December 22, 2018
I always use more jam than called for ... it's not just you; somewhere between 1/3 and 1/2 cup.
Gardener
November 22, 2018
For Thanksgiving I made this with a generous 1/3 cup cherry preserves and sliced almonds. Perfection with vanilla ice cream. Simpler, elegant alternative to the cherry pie dessert option.
janet V.
August 16, 2018
Thank you Cindy for the freezing directions. I've made fregolotta's, but needed to know if they freeze well. Your recipe came up on my Google search. I would have baked it then freeze. Now I will assemble, freeze then bake.
Kate's K.
August 6, 2017
I recently had my new oven recalibrated since it was running hot. As part of the test to see how the new calibration was working the GE repairman said to "just cook in it to see how it working". I didn't need any more coaxing so I turned to an old fav, Cindy Mushet's Fregolotta to test it out. It's working great cause this was delicious and the last time I made it, it was a little dry. I used Bonne Maman strawberry preserves this time ~ oh so good. I agree with another reviewer to use a tablespoon more of the jam than the 1/4 cup called for in the recipe is a good idea,
Alicia
March 2, 2017
I LOVE this dish! I have made it multiple times, and as a total baking novice, I really appreciate the specificity of the instructions. It's very tasty, and I've had several people ask me for the recipe.
Kaite
December 2, 2016
This was amazing. Everything came together so fast. The dough was a dream to work with. I made mine with cherry jam and pecans. I love the possibility of all the different jam/nut combinations. I ended up adding slightly over 1/4 cup jam, but could still use more next time. It is a sweet treat but a small sliver is a satisfying dessert for me.
Drick
December 28, 2015
I wanted to make for Xmas but the family all wanted the visuals. I made it 3 days after, the family was WRONG! Soooooo good! Used blackberry jam and added a little more salt. Was ready in 40 mins no longer needed in my oven
Jeanette F.
December 16, 2015
This is my go-to recipe for workplace birthdays. It looks beautiful and is so easy! My tart pan is dark metal and the tart is always done in 30 minutes, so if you are making this for the first time you may want to check it on the early side.
Darilyn S.
July 9, 2015
Not only was it my first recipe from this site, but it has become my favorite desert. Three berry jam, strawberry rhubarb jam, raspberry jam… love them all
Kara
March 23, 2015
Made this with apricot jam (homemade) and almonds. Was a total hit with deliciously crumbly pastry that I will definitely be making again. Next go will be with sour cherry jam and macadamias.
Cheryl
March 22, 2015
I've made this fabulous dessert many times. Instead of a crumble on top, I have a used small cookie cutters for the top dough and decorate for any holiday! This is a family and colleague favorite!
Katherine
March 22, 2015
This is the first recipe for me from this site. I made this yesterday for a potluck. It was the only thing that was completely gone at the end of the event. "F-ing delicious" was one comment. I used Chez Maman raspberry jam and the only change is to use a little bit more jam the next time around. It may be the size of the tart pan I used, but it also may just be personal preference. Still an out of the park winner. And next time I make shortbread, I'm adding almond extract.
Julieek
December 23, 2014
I make this all of the time and absolutely love it! It is the perfect dessert to bring to a holiday party.
michele M.
December 23, 2014
I made this last Christmas (and will be making it again this year) with tart cherry and raspberry jams. To quote my sister "This is like dessert crack - completely addictive". This recipe is super easy, foolproof, and delicious!
Patricia
August 15, 2014
I made 4" tarts using oven-safe paper bakeware as my tart pans. 5 batches of dough made 24 tarts. I used cherry jam instead of apricot jam. I am sure these will be a top seller at the bake sale on Sunday. Beautiful and yummy!
Julieek
July 21, 2014
We loved this! I think that this would make beautiful small/individual tarts. This would also be great to serve at a cocktail party. One doesn't go very far, so I would serve one apricot and one raspberry! So pretty. I am going to make this all of the time. I may even invest in a second tart pan so that I can make two.
Rose
July 4, 2014
This is a great recipe. I made it with one cup of flour with half cup of almond meal instead of 1 1/2 cup of flour. It was so good.
Carol
May 3, 2014
Gotta love a tart that doesn't require rolling dough! I've made this three times with homemade apricot jam and people just go crazy over it, which is weird because I don't get the same amount of crazy over my much more difficult desserts.
Diana
April 27, 2014
I loved the fact that you can freeze this. I've made it with chocolate strawberry spread, orange apricot jam, peach, etc. They all disappear. The cooking time even frozen is more like 30 to 40 minutes. It was a bit over cooked the first time i made it.
Kate's K.
February 22, 2014
Oh this is good! Made with peach jam. Plan to make it with blackberry next time. Thank you!
witloof
February 2, 2014
Just made this again, this time using blackberry jam mixed with a little lime juice and orange flower water.
Cinnamin
January 29, 2014
This looks great! And quite fuss-free too...I like that there's no blind baking involved :)
witloof
January 29, 2014
I'm teaching a young friend how to bake and we made this together for a dance on Saturday. It FLEW off the refreshments table.
Kathy
December 30, 2013
A wonderful desssssert/snack/treat. I like sweets that are more about the defined flavors than sugar, so this one is very pleasing. I'll share with many friends. Thank you!
aimeebama
December 26, 2013
Very good AND easy. I used leftover homemade cranberry sauce from Christmas dinner for the jam and it was delicious and not too sweet. To give a more classic shortbread flavour to the crust next time I will increase the salt a bit.
Ariane
December 25, 2013
Baked this yesterday for Christmas Eve dinner, with jam we made from our apricots last summer. The tart was a huge hit with our guests, and I'll be sure to make it over and over again -- one guest said, with her mouth full, "you should open a store and only make this and sell it." the kind of thing you want to hear at the end of a delicious meal! ;>
jevyn
December 25, 2013
I liked the idea of this tart so much that I bought the book by Cindy Mushet. I made this for Christmas dinner and it was a huge hit. Super easy to make. I wish my jam had been a bit more tart (I used apricot-raspberry) but I think I was the only one. I can see making this at least once a year.
Betsy H.
December 22, 2013
I used spiced apricot preserves. (I add ginger, cinnamon, cloves, allspice and nutmeg to bought preserves.) Then I started with dried apricots and made a spiced fruit topping. Both made my friends happy, :).
Cadie M.
December 17, 2013
This is so simple and creates impressive results. I baked for 35 min. and it was slightly overdone.
Elena G.
December 16, 2013
Made this with quince jam. A truly lovely and simple dessert. I did find it a bit too sweet for my taste and, although I loved the look of the decorative border, I will spread a bit more jam and much closer to the edge next time while cutting back on the sugar. My edges over-crisped up a tad as well. Took exactly 40-50 minutes in the oven as the recipe states.
Renee B.
December 18, 2013
I agree. Impressive dessert but we felt it would be better with less sugar and more jam. That said, not a crumb was left! Thank you for sharing such an easy, delicious recipe that impressed our guests.
Miyo K.
December 22, 2013
I wish I had read your reviews before making it- I agree.. I think that spreadin jam further out to the edge and much less sugar would have made this great
beejay45
November 5, 2015
Ooh, I bet that would be good with a little sliver of Manchego. -- the quince jam version. I've been using shortbread for tart crusts for years. So easy, everyone likes it, and it allows you to use a really tart filling if you wish. Thanks for posting this
Jeannie E.
December 14, 2013
I went for Grapefruit Meyer Lemon jam and it is still baking but I know it is going to be great!
Ileana M.
December 9, 2013
I made this with apricot jam and hazelnuts, and it was delicious. Cooking time was more like 30 or 35 minutes for me, but that just means less time between me and shortbread tart! Totally a genius recipe.
SpaCook
December 9, 2013
10 minutes and in the oven, minimal cleanup, delicious. Have been looking for a new item to add to the "I've got the last 20 min of nap to make a dessert" list, and this is definitely it. What more could you ask for?
walrusgumbo
December 8, 2013
this is simply divine. i used fig preserves and pignolis <3 a must make!
Windischgirl
December 8, 2013
I had these in miniature (actually, two-serving size) while in Naples--filled with jam or chocolate ganache. It's a great recipe, open to improv. Yum!
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