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
Ingredients
-
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
Directions
-
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.
-
Use your hands to knead the dough into a ball, then wrap tightly with plastic wrap and refrigerate for 1 hour.
-
Preheat oven to 425F.
-
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.
-
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.
See what other Food52ers are saying.