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Cherry Vanilla Shortbread Tart Recipe

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★★★★★

4.7 from 104 reviews

This Cherry Vanilla Shortbread Tart combines a buttery, crisp shortbread crust with a sweet and tangy cherry filling, topped with a delicate cherry crumble and finished with a smooth vanilla icing drizzle. Perfect for dessert or afternoon tea, it balances rich, fruity flavors with a light, crumbly texture.

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 (if using frozen cherries, defrost and strain juices)

Vanilla Icing

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

Instructions

  1. Preheat the oven: Set your oven temperature to 350°F (160°C) and prepare a 9-inch removable-bottom tart pan by greasing it thoroughly and placing it on a baking tray to catch any drips during baking.
  2. Prepare the shortbread mixture: In a food processor or mixer fitted with a paddle attachment, beat the room temperature butter, granulated sugar, light brown sugar, and vanilla bean paste vigorously for about 3 minutes until the mixture turns pale and fluffy. This aeration step is crucial for a light and crisp shortbread texture.
  3. Mix dry ingredients: Sift together the all-purpose flour and salt in a separate bowl. Gradually add the dry mixture to the butter and sugar mixture, blending until it forms large clumps of dough.
  4. Form the tart base: Transfer the dough onto a floured surface. With floured hands, press two-thirds of the dough evenly into the prepared tart pan, ensuring you press it up the sides to form an even crust layer.
  5. Add the cherry filling: Spread the cherry preserves or jam evenly over the dough base, leaving a ¼-inch border clear around the edges. Scatter fresh or defrosted cherries over the jam layer for added texture and flavor.
  6. Create the crumble topping: Crumble the remaining dough roughly into large crumbs and sprinkle them evenly over the cherry filling, covering most of the surface for a crumbly top.
  7. Bake the tart: Place the tart on the baking tray and bake in the preheated oven for 40 to 45 minutes or until the shortbread is lightly golden brown and cooked through.
  8. Cool: Remove the tart from the oven and allow it to cool completely in the pan to set and firm up before adding the icing.
  9. Prepare the vanilla icing: In a small bowl, whisk together the powdered sugar, vanilla extract or paste, melted butter, and one tablespoon of milk. If the icing is too thick, add an additional tablespoon of milk until you achieve a drizzle consistency.
  10. Finish the tart: Drizzle the vanilla icing generously over the cooled tart. Carefully remove the tart from the pan and serve on its base for a beautiful presentation and delicious finish.

Notes

  • Ensure butter is at room temperature for easier mixing and better shortbread texture.
  • If using frozen cherries, ensure they are fully defrosted and drained to avoid excess moisture.
  • The vanilla bean paste offers a richer vanilla flavor but pure vanilla extract is an excellent substitute.
  • Press dough evenly into the tart pan for uniform baking and better structural integrity.
  • The tart is best served at room temperature once the icing has set.

Keywords: cherry tart, shortbread tart, vanilla icing, cherry preserves, dessert tart

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