Cherry Vanilla Shortbread Tart
A buttery shortbread tart filled with cherry preserves and fresh cherries, topped with a dreamy vanilla icing. Perfect for Valentine's Day or any special occasion.
Equipment
- 9-inch tart pan with removable bottom
- Stand mixer or hand mixer
- Baking sheet
- Mixing bowls
Ingredients
- 1 cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 tablespoon vanilla bean paste or pure vanilla extract
- 2⅓ cups all-purpose flour
- ½ teaspoon fine salt
- 1 cup cherry preserves or high-quality cherry jam
- 1 cup fresh or frozen pitted cherries thawed and drained if frozen
- ½ cup powdered sugar for vanilla icing
- 1 teaspoon vanilla paste for icing
- 1 tablespoon melted butter for icing
- 1-2 tablespoons milk as needed for icing
Instructions
- Preheat oven to 350°F. Grease a 9-inch tart pan with removable bottom and place on a baking sheet.
- In a stand mixer, beat 1 cup softened butter with ½ cup granulated sugar and ¼ cup brown sugar until pale and fluffy, about 3 minutes.
- Mix in 1 tablespoon vanilla until well combined.
- In a separate bowl, whisk together 2⅓ cups flour and ½ teaspoon salt. Add to butter mixture and mix on low until large clumps form.
- Press two-thirds of the dough evenly into the prepared tart pan, including up the sides.
- Spread 1 cup cherry preserves over the dough, leaving a ¼-inch border. Scatter 1 cup drained cherries evenly over the preserves.
- Crumble the remaining dough into large pieces and distribute over the top, covering most of the surface.
- Bake for 40-45 minutes until lightly golden and filling is bubbling. Cool completely in the pan.
- For the icing, whisk together ½ cup powdered sugar, 1 teaspoon vanilla, 1 tablespoon melted butter, and 1 tablespoon milk. Add more milk if needed for drizzle consistency.
- Drizzle icing over the cooled tart. Let set before slicing and serving.
Notes
- Room temperature butter is essential for proper creaming and light texture
- Drain frozen or canned cherries well to prevent soggy filling
- Cool completely before removing from pan for clean slices
- Can be made a day ahead and stored covered at room temperature