If you made my grain-free lemon scones with cherry jam, you probably have some leftover jam at this point. And you’re wondering what to do with it. While the obvious answer is to make more scones, can I offer another solution? Make this tart instead.
Based on this recipe from food52, this cherry-almond shortbread tart is really beautiful in its simplicity. Cream butter and sugar (brown, in my case, because I like the richness there), add almond extract, add flour and salt, spread with jam and bake. Easy-peasy. I pulled it together in about 10 minutes, and that was while being constantly distracted by March Madness.
Because I wanted to make this gluten-free, I used one cup of a gluten-free flour mix and 1/2 cup of almond flour, which gave the dough a really great texture and an added boost of flavor. I highly recommend chilling the dough before spreading into the pan, though — mine was super-sticky, but lost that quality when chilled. As always, if you are not gluten-free, you can definitely sub in regular wheat flour for the gluten-free mix, but I recommend retaining the almond flour.
If you want to be fancy, you can serve this with whipped cream, or sprinkle a little powdered sugar on top. Or you can do as I did and eat it for breakfast. We can’t all be healthy all the time.
- 12 Tbsp butter
- 1/2 cup brown sugar
- 1/4 tsp almond extract
- 1/4 tsp salt (kosher)
- 1 cup gluten-free four mix
- 1/2 cup almond flour
- 1/3 cup cherry jam (or other jam)
- 1/3 cup slivered almond
- Preheat oven to 350.
- Cream together butter and sugar in a stand mixer with the paddle attachment and beat until somewhat lighter in color, about three minutes. Add almond extract and beat for another 30 seconds.
- Slowly stir in gluten-free flour mix, salt and almond flour until just combined. Measure out 1/2 cup dough and flatten it on a plat, then place it in the freezer. Take the rest of the dough and chill it in the fridge for about 10 minutes.
- When chilled, press larger amount of dough into the bottom of a 9-inch pan. Spread jam evenly over the disc, leaving a little bit of a border. Remove smaller amount of dough from the freezer and crumble over the top. Sprinkle almonds over top.
- Bake at 350 for 35-40 minutes or until golden brown. Cool; serve. Yummm.