Summer Fruit Shortbread Tart
This summer shortbread tart is a delightful combination of buttery shortbread and sweet summer fruits. I used raspberries and blackberries. Please read through my tips before you start baking. I want to also share that I made this tart using a 20cm sandwich tin lined with non-stick paper, however, I also found a fluted china pie dish works just as well which of course means you do not have to turn the tart out to serve.
Ingredients
-
Shortbread
-
115g butter- softened
-
225g self raising flour
-
115g caster sugar
-
30g crystallised ginger- finely chopped
-
Summer Fruit
-
250g raspberries
-
150g blackberries
-
1 tbsp raspberry jam- optional
-
Decoration
-
Whipped cream or clotted cream
-
Icing sugar- dusting
-
Few fresh raspberries
Instructions
-
01 Prepare tin:
-
02 Line a 20cm tin with baking parchment.
-
Make shortbread:
-
03 Place softened butter and flour into a food processor, add crystallised ginger and pulse the mixture together. If you haven't got a food processor, you can rub the butter into the flour using your fingertips and add finely chopped crystallised ginger. Add sugar and pulse again until the mixture comes together.
-
Assemble:
-
04 Place half of the mixture into the bottom of the tin and press down firmly using the back of a tablespoon, smoothing and flattening the top. Place fresh raspberries and blackberries evenly over the top of the mixture - see image #2. Add the remaining mixture over the fruit and press down firmly with the spoon to flatten - see image#3.
-
Bake:
-
05 Cook for about 30 minutes or so until golden brown all over. Remove from the oven - see image #4. Top with a sheet of non stick paper and place a plate or pan on top to compress the dessert. Leave like this to go cold.
-
Serve:
-
06 When cool, remove from the tin and cut into slices, dust with icing sugar and serve with whipped double cream and a few extra raspberries or blackberries.
Notes
Always bake on a preheated baking tray as the juices from the fruit may leak. The raspberry jam is optional. I recommend to use if the summer fruits need extra sweetness. This tart can be very crumbly, so I recommend to make and bake the day before, allow to chill in the fridge before serving. This will certainly help cutting slices easier. I also recommend to use a china fluted baking dish if you wish to serve immediately. When this shortbread tart is hot it is very crumbly and it will be easier to remove a slice directly from the pie dish rather than actually turning the whole tart out and plating.
