Shortbread Tart Recipe

Name: Shortbread Tart Recipe
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8-12 slices
Ingredients: 1 C. butter, softened; 1 tsp. Spice Islands® Pure Vanilla Extract; ½ tsp. almond extract; ½ C. powdered sugar, sifted; 1 ½ C. all-purpose flour; ¼ C. Clabber Girl® Corn Starch; 1 tsp. Clabber Girl® Baking Powder; ¼ tsp. salt; ¾ C. Polaner® Verry Berry Raspberry Fruit Spread; ¼ C. sliced almonds; Powdered sugar, optional

Prep Time: 35 minutes

Cook Time: 35 minutes

Total Time: 1 hour 10 minutes

Yield: 8-12 slices

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1 C. butter, softened
1 tsp. Spice Islands® Pure Vanilla Extract
½ tsp. almond extract
½ C. powdered sugar, sifted
1 ½ C. all-purpose flour
¼ C. Clabber Girl® Corn Starch
1 tsp. Clabber Girl® Baking Powder
¼ tsp. salt
¾ C. Polaner® Verry Berry Raspberry Fruit Spread
¼ C. sliced almonds
Powdered sugar, optional

Directions

Preheat oven to 325°F and spray a 9-inch tart pan with baking spray and set aside.
In the bowl of a mixer, combine the butter, extracts and powdered sugar. Mix until well blended.
In a medium bowl, whisk together the flour, corn starch, baking powder and salt.
Add to the mixer and blend on low speed until fully incorporated.
Reserve ½ – ¾ cup of dough.
Press remaining dough into the tart pan.
Bake for 10-12 minutes then remove from the oven and allow to cool for 10 minutes.
Once cooled, spread the ¾ cup fruit spread over the crust, leaving about ½-inch space around the edge.
Take reserved dough and crumble on top of the fruit spread.
Sprinkle almonds over the dough crumbles.
Bake for 30-35 minutes or until the dough is lightly browned and the fruit spread is bubbly.
Remove from the oven and cool.
Dust with powdered sugar if desired and cut into wedges.