Raspberry Jam Shortbread Tart

June 15th, 2018

Raspberry Tartlett

Following other bloggers brings rewards.  This Raspberry Jam Shortbread Tart is a delicious reward.  Originally posted by The Café Sucre Farina, I saw it on Pinterest and knew I had to try it.  It was just as satisfying as I expected.  The crumbly shortbread crust is enhanced with almond flour.  Almond flour adds such a wonderful flavor profile to a shortbread tart.

Raspberry Tartlett

It is also important to use a good quality raspberry jam for the filling.  I used this one.  Thank you Chris for this great recipe.  Now, with the leftover bag of almond flour I am going to make some Financiers.


  • 8 ounces butter softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • 1 ¾ cups all-purpose flour
  • ¾ cup almond flour
  • ¾ cup raspberry jam 
  1. Position a rack in the middle of the oven and preheat to 325 degrees.
  2. Combine the butter and sugar in a large bowl. Using an electric mixer set at medium speed, beat until creamy. Add vanilla and salt and beat until combined. Add the all-purpose and almond flours and mix on low speed, just until flour is incorporated and large crumbles start to form.
  3. Spray a 10-inch tart pan with baking spray or grease well and press one half of the dough evenly into the pan to form a bottom crust. Wrap the remaining dough in plastic wrap and freeze while bottom crust is baking, (no longer than 15 minutes).
  4. Place the tart pan on a baking sheet and bake for 10-12 minutes, until the crust is just beginning to firm and turn pale golden brown at the edges.

  5. Remove the pan from the oven and allow the tart to cool for 10 minutes, then spread the raspberry jam/preserves evenly over the crust, leaving a 1/4 inch border around the edge without jam. (see notes above for a pretty presentation tip)

  6. Remove the remaining dough from freezer, and with your fingers, sprinkle it in big crumbles over the jam to form a topping.
  7. Return the pan to the oven and continue baking until topping is firm, crisp and lightly golden in color, about 25-30 minutes. Transfer to a wire rack and let cool to room temperature, then dust lightly with powdered sugar, if desired.

  8. Use a sharp knife to cut into small wedges. Serve warm with a scoop of vanilla ice cream or frozen custard, if desired.

    Printable Recipe


12 responses to “Raspberry Jam Shortbread Tart”

  1. Penny at Enjoying The Simple Things says:

    It looks so pretty and yummy! Looking forward to tomorrow!

  2. Larry says:

    Looks delicious Penny. Bev picked our neighbors red raspberries yesterday and is in the kitchen making them into sauce as I type this.

  3. Madonna says:

    I have made so many of Chris’ recipes, each one better than the other. And, as I have told you before, love your food too.

  4. monique says:

    Penny I too have made this fab tart! I agree Chris never fails:) Bon weekend!!

    • Penny says:

      I thought you had made it and I was going to link to you too, but I couldn’t find the post where you talked about it. Bon weekend to you too Monique.

  5. Susan says:

    A lovely tart! Chris does have such wonderful recipes. I need to try this one!

  6. Isn’t nice how we can get inspiration from our blogging friends and Chris’s recipes are all good. You did a nice job on the tart and I’m sure it disappeared quickly.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.