Introduction

This Cherry Vanilla Shortbread Tart combines buttery, crumbly shortbread with a sweet and tangy cherry filling, topped with a smooth vanilla glaze. It’s a delightful treat perfect for any gathering or a special dessert at home.

A cherry crumble pie is shown with a golden-brown crust forming a scalloped edge around the pie. The first layer is a dark red cherry filling with a glossy texture that slightly oozes beneath a crumbly, light yellow streusel topping scattered unevenly across the surface. Drizzled over the crumble is a white glaze appearing smooth and shiny. At the center of the pie, three fresh bright red cherries with green stems are placed as decoration. The pie is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter (at room temperature)
½ cup sugar
¼ cup light brown sugar (packed)
1 tablespoon vanilla bean paste or pure vanilla extract
2⅓ cups all-purpose flour
½ teaspoon salt
1 cup cherry preserves (or good quality cherry jam)
1 cup fresh or frozen pitted cherries (if using frozen, defrost and strain juices)
½ cup powdered sugar
1 teaspoon vanilla paste or vanilla extract
1 tablespoon melted butter
1-2 tablespoons milk

Instructions

Step 1: Preheat the oven to 350°F (160°C). Grease a 9-inch removable-bottom tart pan and place it on a baking tray.
Step 2: Using a food processor or mixer with a paddle attachment, beat the butter, sugar, brown sugar, and vanilla vigorously until pale and fluffy, about 3 minutes. This helps make the shortbread light and crisp.
Step 3: In a separate bowl, sift the flour and salt. Add to the butter mixture and blend until large clumps form.
Step 4: Turn the dough onto a floured surface. Using floured hands, press two-thirds of the dough evenly into the prepared tart pan, including up the sides.
Step 5: Spread the cherry preserves evenly over the dough, leaving a ¼-inch border, then scatter the fresh or defrosted cherries on top.
Step 6: Crumble the remaining dough into large pieces and scatter them evenly over the cherry filling, covering most of the surface.
Step 7: Bake for 40 to 45 minutes until the shortbread is lightly browned.
Step 8: Allow the tart to cool completely in the pan.
Step 9: To make the vanilla icing, whisk together the powdered sugar, vanilla, melted butter, and 1 tablespoon milk in a small bowl. Add a second tablespoon of milk if the icing is too thick.
Step 10: Drizzle the icing over the cooled tart. Remove the tart from the pan and serve on the base.

Tips & Variations

For a nutty twist, sprinkle chopped almonds or pistachios over the cherry layer before adding the crumb topping.
If you prefer a less sweet tart, reduce the sugar slightly in the dough or use unsweetened cherry preserves.
Make sure the butter is fully softened to achieve the perfect shortbread texture.
Use fresh cherries in season for best flavor, but good-quality frozen cherries work well too after draining excess juice.

Storage

Store the tart in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Before serving, let refrigerated tart come to room temperature, and refresh the icing if needed. The tart also freezes well for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

A round cherry pie with a golden-brown crust forms the base, filled with a deep red, glossy cherry filling visible beneath a layer of light golden crumb topping that is crumbly and uneven. Drizzled white glaze adds a shiny contrast over the crumble, and three fresh, shiny cherries with green stems sit in the center on top, making a bright focal point. The pie rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruit preserves instead of cherry?

Yes, this tart works beautifully with raspberry, strawberry, or apricot preserves for a different flavor profile.

What can I do if I don’t have vanilla bean paste?

You can substitute pure vanilla extract in the same quantity as the vanilla bean paste. It won’t have the tiny vanilla seeds, but the flavor will still be lovely.