Rustic Blueberry Shortbread Tartadapted from a recipe by Lynne Rossetto Kasper
Serves 4 to 6
- Zest of 1/2 lemon
- 1/4 cup whole almonds
- 3/4 cup unbleached all-purpose flour
- 1/4 cup sugar
- Pinch of salt
- 6 tablespoons cold unsalted butter, cut into chunks, plus more for pan
- 1 large egg yolk
- 1/2 teaspoon pure almond extract
- 3/4 cup jam, such as tart cherry or wild blueberry
- 2 pints berries
- Preheat the oven to 400 degrees F.
- In the bowl of a food processor, grind the lemon zest and almonds to fine crumbs. Add the flour, sugar, salt, butter, egg yolk, and almond extract. Pulse until all ingredients are well blended and beginning to come together in small clumps (the mixture should resemble small peas).
- Lightly butter a 9-inch round silver colored springform cake or a tart pan with a removable bottom. Turn the pastry dough out into the pan. With your hands, pat it out to evenly cover the bottom of the pan. Give the tart a raised edge by bringing the dough about 1/2 inch up the sides of the pan. Don't worry if the edge appears slighly ragged.
- Bake the crust in the center of the oven for 13 to 16 minutes, or until its edges are golden and the center of the tart is beginning to color. The rim of the tart will sink down slightly.
- Remove the pan from the oven and increase the heat to 500 degrees F. Carefully spread the jam over the tart and immediately return the tart to the oven (don't wait for the temperature to reach 500 degrees F.). Bake for an additional 5 to 10 minutes, or until the jam is hot and bubbling. Immediately arrange the berries on top of the tart.
- Cool the tart on a wire rack, slice it into squares or wedges and serve the tart warm or at room temperature.