Italian Shortbread Jam Tart {#giveaway}
The recipe Italian Shortbread Jam Tart {#giveaway} is ready in approximately 45 minutes and is definitely an excellent lacto ovo vegetarian option for lovers of Mediterranean food. One serving contains 322 calories, 4g of protein, and 20g of fat. This recipe serves 8 and costs 37 cents per serving. Plenty of people really liked this side dish. It is brought to you by Joanne Eats Well with Others. Head to the store and pick up all purpose flour, apricot jam, almonds, and a few other things to make it today. 475 people were impressed by this recipe. With a spoonacular score of 26%, this dish is not so awesome. Try Jam Shortbread, Blackberry Jam Shortbread Bars, and Savory Shortbread Bites with Fig Jam for similar recipes.
Servings: 8
Ingredients:
1 1/2 cups all purpose flour
1/4 tsp pure almond extract
1/3 cup sliced natural almonds
1/4 cup apricot jam
1/8 tsp salt
1/2 cup sugar
12 tbsp unsalted butter, softened
Equipment:
oven
stand mixer
whisk
bowl
offset spatula
tart form
wire rack
Cooking instruction summary:
Heat oven to 350. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl and then add the almond extract, mixing until combined, about 30 seconds.In a separate bowl, whisk together the flour and sugar. Add the dry ingredients into the butter mixture and mix until just combined. Set aside 1/2 cup dough. Spread it out onto a plate and put the plate in the freezer. Press the remaining dough into a 9-inch tart pan, evenly.Using a small offset spatula, spread the apricot jam evenly over the tart, leaving a 1-inch edge all around.Remove the reserved dough from the freezer and sprinkle it over the tart, allowing some jam to still peek through. Sprinkle with the sliced almonds.Bake for 40-50 minutes, or until the tart becomes golden brown. Cool on a wire rack before serving.
Step by step:
1. Heat oven to 35
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl and then add the almond extract, mixing until combined, about 30 seconds.In a separate bowl, whisk together the flour and sugar.
3. Add the dry ingredients into the butter mixture and mix until just combined. Set aside 1/2 cup dough.
4. Spread it out onto a plate and put the plate in the freezer. Press the remaining dough into a 9-inch tart pan, evenly.Using a small offset spatula, spread the apricot jam evenly over the tart, leaving a 1-inch edge all around.
5. Remove the reserved dough from the freezer and sprinkle it over the tart, allowing some jam to still peek through. Sprinkle with the sliced almonds.
6. Bake for 40-50 minutes, or until the tart becomes golden brown. Cool on a wire rack before serving.
Nutrition Information:
covered percent of daily need
