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Cherry Vanilla Shortbread Tart Recipe

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★★★★★

4.6 from 69 reviews

A delectable Cherry Vanilla Shortbread Tart featuring a buttery, crisp shortbread crust layered with rich cherry preserves and fresh cherries, finished with a smooth vanilla icing drizzle. Perfectly balanced flavors and textures make this tart an irresistible treat for any dessert lover.

Ingredients

Scale

Shortbread Dough

  • 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

Filling

  • 1 cup cherry preserves (or good quality cherry jam)
  • 1 cup fresh or frozen pitted cherries (defrost and strain juices if using frozen)

Vanilla Icing

  • ½ cup powdered sugar
  • 1 teaspoon vanilla paste or vanilla extract
  • 1 tablespoon melted butter
  • 1–2 tablespoons milk

Instructions

  1. Preheat oven: Set the oven temperature to 350°F (160°C) and prepare your baking station.
  2. Prepare tart pan: Grease a 9-inch removable-bottom tart pan and place it on a baking tray for stability during baking.
  3. Make shortbread dough: Using a food processor or mixer with the paddle attachment, beat the butter, sugar, brown sugar, and vanilla vigorously for about 3 minutes until pale and fluffy. This step is crucial to ensure a light, crisp shortbread crust.
  4. Add dry ingredients: In a separate bowl, sift together flour and salt. Add to the butter mixture and mix until the dough forms large clumps.
  5. Press dough into pan: Turn dough onto a floured surface and, with floured hands, press two-thirds of it evenly into the prepared tart pan, including the sides to form the crust.
  6. Add filling: Spread cherry preserves evenly over the dough, leaving a ¼-inch border. Scatter the fresh or thawed cherries on top.
  7. Add crumb topping: Crumble the remaining one-third dough into large crumbs and scatter evenly over the cherry filling to cover most of the surface.
  8. Bake tart: Place the tart in the oven and bake for 40 to 45 minutes until the shortbread is lightly browned.
  9. Cool tart: Remove from oven and allow the tart to cool completely in the pan to set the filling and crust.
  10. Prepare vanilla icing: In a small bowl, whisk together powdered sugar, vanilla, melted butter, and 1 tablespoon of milk. Add a second tablespoon of milk if the icing is too thick.
  11. Drizzle icing: Drizzle the vanilla icing over the cooled tart. Then, carefully remove the tart from the pan and serve it on the tart pan base.

Notes

  • Use room-temperature butter to achieve a fluffy and well-mixed dough.
  • If using frozen cherries, ensure they are fully defrosted and juices strained to avoid excess moisture in the tart.
  • Vanilla bean paste gives a more intense vanilla flavor than extract but both work well.
  • Press dough evenly and firmly for a consistent crust that holds the filling.
  • Allow tart to cool fully before icing to prevent the icing from melting or running off.
  • The removable-bottom tart pan makes serving easier and cleaner.

Keywords: cherry tart, shortbread tart, cherry preserves, vanilla icing, baked dessert, fruit tart, homemade tart

Find it online: https://victoriablair.com/cherry-vanilla-shortbread-tart-recipe/