This simple almond shortbread tart looks unassuming, but it will surprise you with how easy it comes together and how delicious and complex its subtle flavors are.
italian shortbread jam tart

Honestly? Sometimes I kind of overdo it on the salted caramel ganache triple pumpkin cream cinnamon swirl-ness.

Part of the problem is that I don’t have that gene that says things are “too sweet”.

Probably because that gene is reserved for alien life forms. And my brother. Not mutually exclusive.

And the other part is that sometimes I feel like if I leave anything out, it is going to get jealous and stab me in my sleep.

Cinnamon chip mutiny – it’s a real life thing. (#ihopenot #savemefrommychips)

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But then there are times when even I get “crazy dessert-ed out”.

Not “dessert-ed out”, mind you. But just the crazy ones with multiple layers, five components, and several chill times.

It’s times like these that call for this Italian shortbread jam tart, which is all the more lovely in its simplicity.

Subtle almond, a hint of sweet, a touch of apricot – it’s all about the barely there flavors that come together to create something truly special. It hits all the right dessert spots without all the drama, so for those times you want to indulge, but not too much…it’s pretty near perfect.

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GIVEAWAY

Before I get on to today’s giveaway, I just want to announce that the winner of the Love With Food giveaway, as chosen by a random integer generator, is Bianca of Confessions of a Chocoholic! Bianca, I’ll be emailing you!

Remember a little while ago, when I told you about Pillsbury’s new line of gluten-free products? Well, I fell in love with their cookie dough and may or may not have eaten my way through two containers of it (oops). Anyways, I’m trying to cut down a bit but I have an extra coupon left for a free product in their gluten-free line (they have cookie dough, pizza dough, and pie crust!) so I thought I would give it away to one of you! I’m sure that many of you have friends or family who are gluten-free and would love to try these out…they really do make it so much easier to entertain for those who have dietary restrictions! The giveaway will run until January 9th. All you have to do to enter is head on over to Pillsbury’s websiteΒ and leave a comment letting me know which of their featured gluten-free recipes you would most like to try!

One year ago…Sweet Potato Salad with Rye Berries, Pepitas and Ricotta Salata, Curry-Spiced Sweet Potato Samosas with a Persimmon-Tomato Marmalade

Two years ago…Roasted Butternut Chowder with Apples, Soft Dinner Rolls with Rosemary and Black Pepper

Three years ago…Chickpeas and Spinach with Honeyed Sweet Potatoes

Four years ago…Frozen Maple Mousse Pie with Chocolate Maple Sauce, Fried Eggs on Toast with Cheddar and Avocado

Five years ago…Penne with Spinach and Ricotta

Italian Shortbread Jam Tart
 
This simple almond shortbread tart looks unassuming, but it will surprise you with how delicious and complex its subtle flavors are.
Yield: 1 9-inch tart
Ingredients
  • 12 tbsp unsalted butter, softened
  • ½ cup sugar
  • ¼ tsp pure almond extract
  • 1½ cups all purpose flour
  • ⅛ tsp salt
  • ¼ cup apricot jam
  • ⅓ cup sliced natural almonds
Instructions
  1. Heat oven to 350.
  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.
  3. 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 ½ 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.
  4. 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.
Notes
Recipe from Food52
Nutrition Information
Serving size: 1 slice

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81 Responses to Italian Shortbread Jam Tart {#giveaway}

  1. Kathryn says:

    I totally know what you mean – more and more I’m realising that the things I want to eat are simple desserts. This tart looks totally my kind of thing with the lovely contrast between the jam and shortbread. So good!

  2. Girl this tart looks so good. Simple and delicious!!! I’ve been meaning to try the gluten free cookie dough for a while now.

  3. MMMMM…. this is an inspirational dessert! I love jam and gosh, shortbread. Oh, wow!

  4. bellini says:

    I have had this type of dessert in Italy, made for me by a someones loving nonna. I always feel simple is best, but would never turn down a salted caramel pumpkin cream filled chocolaty anything.

  5. Ice says:

    Wow! I was inspired by this post. I would want to make these delicious almond shortbread tart for my family. Happy Holidays!

  6. Do you know how BADLY I want this right now?

  7. I need this jam tart in my life! It looks so delicious. πŸ™‚

  8. SallyBR says:

    Very nice little tart, but I am a bit sad that you called me an alien. I used to be one, but naturalized a few years ago. πŸ˜‰

    Gluten free – I probably would have to try the pizza dough and see how it compares to the one I make myself…

  9. sandra says:

    I have a friend who owns a unit at our summer community and cannot eat gluten every year we have pie day in august at our summer community and she cannot eat any of them!! I would like the pie crust tub please. I’ll make her a pie this year that she can eat (I’ve made them before but this would be easier).

  10. Lynn says:

    No stand mixer here – no room on the countertop. I wonder if a regular hand mixer would work?

    Almond shortbread – hmmm…something lovely sounding about that.

  11. Pinning! You know how much I love butter!

  12. cori says:

    I’d want to use the pizza dough to make little savory tarts or galettes or something! Of their recipes – maybe the chicken pot pie?

  13. Looks melt-in-mouth and fantastic!

  14. Oh gaaawd. THIS. I hate you. I love you.

  15. danielle says:

    I gain a few pounds every time I visit your blog. YUM!

  16. Kristi says:

    I don’t think you could ever go wrong with salted caramel. That is the best flavor creation ever. I’d like to try the pillsbury pastry gluten free pastry dough.

  17. Holy moly – apricot jam in tart form!!! Could it get any better?!?!?
    I might have to join your brother in the “alian life form” category, cos even though I have a huge sweet tooth, I don’t like too sweet desserts…such a contradiction right!?

  18. ooh almost forgot, think I would like to try the “Gluten Free Chocolate Chip Peanut Butter Cups” ooh la la!

  19. I’m totally guilty of add salted caramel to everything, but yes, simple is good. This tart looks incredible!

  20. Love how simple this recipe is Joanne – beautiful treat!

  21. OMG this sounds awesome! I want some now! Sugar craving BACK!

  22. Kate says:

    The pie and pastry dough would be fantastic! I’m gearing up to play with some pies and the dough would be good to be able to make some Passover recipes!

  23. Meg says:

    I think the gluten free spinach mini quiches would be great! This appetizer is nice to have at a party just in case one of the attendees are gluten-free πŸ™‚

  24. Love how simple this is. Great flavor combo and such pretty pictures Joanne!

  25. I love this kind of tart! I made one within the last year or so and was amazed at how much flavor you can get with such a small amount of effort.

  26. Eileen says:

    This is the kind of recipe that will actually get me into making and canning my own jam one of these days. So pretty and simple! I have to admit that I’m not super tolerant of overly sweet things–so this is perfect.

  27. I would try the chocolate peanut butter cups of course πŸ™‚

  28. debbie says:

    Nothing beats tasty and simple. This sounds perfect. Definitely another keeper for me!

  29. Joan says:

    Love almonds, shortbread, and tarts!

  30. Susan says:

    Essentially anything with shortbread makes me happy and that top crust looks perfect.

  31. Love me a good fruit tart and I’m an almond extract lover – looks so so good!

  32. Deena Kakaya says:

    I’m reading this before I go to sleep, it’s thrown me back to school days.,,but they didn’t look quite this good! X

  33. Emily H. says:

    Oh my that looks amazing. I think I want to try the chicken pot pie. I’m a sucker for comfort food!

  34. Caitlin says:

    I’m intrigued by their gluten-free pizza dough!

  35. Hotly Spiced says:

    This looks very good and perfect with a scoop of vanilla bean ice cream, I’m sure. I love apricot jam xx

  36. I have yet to christen my tart pan, and this looks like a great way to do it!

  37. Kari M says:

    I’d try the Tomato and Mozzarella Pizza. Yum!

  38. I love that you used apricot jam here, instead of raspberry. I like raspberry but it seems to be the default for jam tarts (at least around here) and apricot deserves its chance too!

  39. G’day! Looks delicious Joanne, true!
    Happy New Year to you and your family too!
    Cheers! Joanne

  40. This sounds like the perfect tea time treat!

  41. Mabel C. says:

    ooh love to try gluten-free pizza dough!

  42. hahaha #save me from my chips!

  43. Emily L says:

    I’d love to try the GF pizza dough!

  44. This looks awesome! I completely hear what your saying about dessert. Nothing is too sweet for me, but after awhile, I get tired of super decadent desserts, so this is perfect!

  45. A friend gave me homemade apricot jam for Christmas – now I know exactly how to use it! This tart looks absolutely amazing.

  46. Shortbread has always been one of my favourite cookies, probably because I’m not too into sweet or over the top desserts. This tart looks perfect for me!

  47. My tart pan pushed the drawer open just a bit and is waving, hoping I’ll make this tart. I love shortbread.

  48. Tara says:

    This is a little late but happy five years!!! Just think about how many recipes you created in almost 2,000 days! Amazing.

  49. Susan Christy says:

    I’d like to try the Chocolate Chip Cookie Dough.

  50. Simple recipes like this are a winner… um let’s be honest, shortbread anything is always a winner! I love this, it sounds so delish! x

  51. Hannah says:

    This sounds like the perfect recipe for a snow day, since I always have plenty of jams on hand no matter what. Hooray for baking out of the pantry!

  52. I don’t have that “too sweet” gene either. I like stuff so sweet it hurts my teeth.

  53. Deborah says:

    Truth be told – I’m normally a less-is-more kind of girl when it comes to dessert. I do love the crazy and over the top desserts, but when I’m craving something, it’s usually something simple like chocolate chip cookies. Or this tart. It looks fabulous!!

  54. My gosh can you make this look any more perfect!? πŸ™‚
    http://www.prettybitchescancooktoo.com

  55. cquek says:

    With the new year and all, you know I could devour this every single day!

  56. Shannon says:

    ooh, i made a persian apricot jam this year that would be fabulous in this!

  57. Apricot jam sounds delicious, have got to make some this upcoming year! Yum!

  58. This pie looks amazing! I love anything with the word shortbread in it- so this one is thumbs up for me!

  59. Liz says:

    I saw the gluten-free chocolate chip cookie dough at the store the other day–I want to try it!

  60. Susan says:

    Give me a shortbread dessert and I’m a happy gal. This sounds simply delicious not to mention beautiful.

  61. grace says:

    i’m sorry to say i’m still so skeptical of gluten-free goods. can they truly be as good as their floury counterparts? i remain unconvinced. great-looking tart though. πŸ™‚

  62. Kelster says:

    I’d love totrya pizza dough. I tried gf bagels before. Definitely not the same. So I’d love to try another dish in which gluten is “crucial”.

  63. Oh my goodness. This definitely looks worth the effort, I would be in heaven eating this!!

  64. Monica says:

    Almond desserts always hit the spot. And the combination of apricot jam sounds great. Reminds me of Italian tri-color cookies, one of my very favorites. Maybe I’d just eat this with a little piece of dark chocolate on the side. ; )

  65. Jaclyn Reynolds says:

    Would love to try the almond shortbread!!

  66. Sarah K says:

    That tart look’s so tasty I will definitely be making it soon.
    And I would probably make the Gluten Free Chocolate chip cookie layer bars.

  67. Sarah K says:

    That tart look’s so tasty I will definitely be making it soon.
    And I would probably make the Gluten Free Chocolate chip cookie layer bars.

  68. What a scrumptious tart. The shortbread crust sounds absolutely divine!

  69. TJ says:

    I’d like to try the gluten-free spinach mini quiches

  70. Hannah says:

    You had me at almond extract.

  71. Reeni says:

    Those blobs of dough over the top are seriously calling my name! With that jam peeking through. . .I’m ready for some fruity, lighter desserts just like this one!

  72. Yum!!! That’s all I need to say on this one.

  73. Johanna GGG says:

    how good does that look – and I am suddenly into jam making so I would love it with some home made jam – I just need to get into pastry making now πŸ™‚

  74. Danielle says:

    I’d most like to try the gluten free cherry hand pies which look absolutely delicious and probably taste just as yummy.

  75. Renae says:

    The Gluten Free pie and pastry dough would make my life so much easier!!!

  76. Nutmeg Nanny says:

    What a coincidence, I am missing the “too sweet” gene as well, haha! This look fantastic πŸ™‚ I think it’s just right.

  77. Dina says:

    this looks amazing! i love almonds and shortbread!

  78. oh my gawd, Joanne!! this italian shortbread jam tart looks amazing!!! love the apricot jam and almonds!!

  79. Charisse says:

    I believe in yonder years this was called a Bakewell Tart, or very close to it. I would still have to use either cherry or raspberry jam instead of apricot but either way it will be delicious. Thanks, will try it very soon.

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