Freeform Shortbread Tart

By • December 7, 2016 0 Comments

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Author Notes: A shortbread dough formed into a tart, topped with apple & cranberry jam, gruyere cheese & almonds and baked until golden brown.Vicky | Things I Made Today

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Serves 6-8

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 1 cup all purpose flour
  • 6 ounces (3/4 cup) apple & cranberry jam
  • 1/4 cup gruyere, shredded
  • 1/4 cup slivered almonds
  1. Using an electric mixture, beat together butter, sugar, vanilla, and salt for about 2-4 minutes, until mixture becomes smooth. Turn speed to low, then add flour, a little bit at a time, scraping down the sides as needed, until a dough just starts to form.
  2. Use your hands to knead the dough into a ball, then wrap tightly with plastic wrap and refrigerate for 1 hour.
  3. Preheat oven to 425F.
  4. Remove dough from fridge and place on parchment paper. Sprinkle a little flour on top and gently roll out to a circle or oval (shape doesn't matter) that is about ½ inch thick with a 12 inche diameter. Using your fingers, pinch together sides to make a 1 inch wall around the outside. Prick center with a fork all around, then bake for 8-10 minutes, until it's just starting to brown.
  5. Remove from oven and scoop jam into center, spreading it around with a spoon to the wall edges. Sprinkle gruyere on top, followed by the almonds. Bake for an additional 5-10 minutes until dough is golden brown and cheese is melted. Let cool for 10 minutes before serving.

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