This almond shortbread tart doesn’t get anymore simple. It’s like a giant jam-filled shortbread cookie, only way more elegant especially when dusted with powdered sugar. 

The dough is pressed into a tart pan, topped with a layer of jam and flaked almonds, and baked until golden. 

To make this tart, use half of the dough to make the crust and crumble the other half of the dough over the filling, and then bake the tart until the dough on top is golden brown. I switched it up by topping the tart with flaked almonds instead of crumbling the dough over the filling. 

Just like that you have a simple beyond delicious raspberry jam shortbread tart. 

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Almond Shortbread Jam Tart

Course Dessert

Ingredients

• 1½ cups finely ground almonds
• 1¾ cups unbleached all-purpose flour
• ¾ cup sugar
• ½ tsp kosher salt
• ¼ tsp pure almond extract
• 1½ sticks unsalted butter room temperature
• 1 cup raspberry jam, slightly warmed

Instructions

• Preheat oven to 350°F. Line the base of a tart pan with parchment paper.
• Whisk together ground almonds, flour, sugar, salt and almond extract.
• Cut in butter with a pastry blender until it’s completely incorporated.

• Firmly press half the dough into the bottom of the pan. Spread a layer of jam over the dough base.
• Sprinkle a thin layer of flaked almonds over the jam.
• Bake until the edges are golden brown, about 24 minutes.
• Transfer to a wire rack to cool before removing from the pan.
• Dust with powdered sugar and serve. Save the rest of the dough for cookies.

  Recipe from Martha Stewart.