Rosemary and Marmalade Shortbread Crumble Tart Recipe

Introduction

This Rosemary and Marmalade Shortbread Crumble Tart is a delightful blend of buttery, crumbly texture with a bright, citrusy marmalade filling. The fresh rosemary adds a subtle aromatic twist, making this tart a perfect treat for teatime or dessert.

Ingredients

• 1 cup unsalted butter at room temperature
• 2/3 cup sugar
• 2-3 tsp very finely minced fresh rosemary (plus extra for garnish, do NOT use dried)
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 cup tangerine marmalade (Stonewall Kitchen or similar)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Prepare a 9-inch tart pan, preferably with a removable bottom.
2. Step 2: In a mixing bowl, cream the butter, sugar, and finely minced rosemary together until the mixture is well combined and fluffy.
3. Step 3: Add the salt and vanilla extract to the creamed mixture. Gradually add the flour, mixing just until there is no dry flour left and the dough becomes crumbly.
4. Step 4: Take about half to two-thirds of the dough and distribute crumbly clumps evenly over the bottom of the tart pan. Pat down gently with floured fingertips to form an even base.
5. Step 5: Spread the tangerine marmalade evenly over the pressed dough layer.
6. Step 6: Crumble the remaining dough over the marmalade layer, allowing some marmalade to peek through.
7. Step 7: Bake for approximately 35 minutes, until the top just starts to turn a hint of golden. Avoid letting it brown fully.
8. Step 8: Allow the tart to cool for about 15 minutes before carefully removing it from the pan. Garnish with a little extra finely minced fresh rosemary and slice into 8 pieces to serve.

Tips & Variations

• Use fresh rosemary only; dried rosemary can be too overpowering and woody for this delicate tart.
• Try substituting the tangerine marmalade with orange or lemon marmalade for a different citrus flavor.
• Chill the dough briefly if it feels too soft before pressing it into the pan to make handling easier.
• For extra crunch, sprinkle some sliced almonds on the crumble topping before baking.

Storage

Store the tart in an airtight container at room temperature for up to 2 days. For longer keeping, refrigerate for up to 5 days and bring to room temperature before serving. Reheat gently in a low oven if you prefer it warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried rosemary instead of fresh?

It’s best to use fresh rosemary finely minced for this recipe, as dried rosemary tends to be too hard and strong, which can affect the texture and flavor negatively.

Can I use a different type of marmalade or jam?

Yes, you can substitute tangerine marmalade with other citrus marmalades like orange or lemon, or even a complementary jam such as apricot or peach, depending on your taste preference.

Rosemary and Marmalade Shortbread Crumble Tart Recipe

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★★★★★

4.5 from 63 reviews

This Rosemary and Marmalade Shortbread Crumble Tart blends buttery, crumbly shortbread infused with fresh rosemary and a bright, citrusy tangerine marmalade filling. Baked to perfection, it offers a delightful balance of sweet and herbal flavors, perfect for an elegant dessert or special afternoon treat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shortbread Dough

• 1 cup unsalted butter at room temperature
• 2/3 cup sugar
• 2 – 3 tsp very finely minced fresh rosemary (plus extra for garnish)
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 cups all-purpose flour

Filling

• 1 cup tangerine marmalade (Stonewall Kitchen recommended)

Instructions

1. Prepare Oven and Tart Pan: Preheat your oven to 350°F (175°C). Use a 9-inch tart pan with a removable bottom for easier removal of the tart later.
2. Cream Butter, Sugar, and Rosemary: In a mixing bowl, cream together the unsalted butter, sugar, and minced fresh rosemary until the mixture is fluffy and well combined.
3. Add Salt, Vanilla, and Flour: Mix in the salt and vanilla extract. Gradually add the flour, mixing until there is no dry flour left and the dough has a crumbly texture.
4. Form the Tart Base: Take about 1/2 to 2/3 of the dough and drop small crumbles evenly across the bottom of the tart pan. Pat these crumbles down with your fingertips (lightly floured if necessary) to form an even layer covering the bottom.
5. Spread Marmalade: Evenly spread the tangerine marmalade over the shortbread base, ensuring good coverage without soaking through.
6. Top with Remaining Dough: Crumble the remaining dough over the marmalade layer using your fingertips, allowing some marmalade to show through for a textured look.
7. Bake the Tart: Place the tart in the preheated oven and bake for approximately 35 minutes, until the top just starts to turn a hint of golden. Avoid letting it brown too much.
8. Cool and Garnish: Remove the tart from the oven and let it cool in the pan for about 15 minutes. Then carefully remove the tart from the pan, sprinkle with additional finely minced fresh rosemary, and slice into 8 pieces for serving.

Notes

• Use fresh rosemary instead of dried to ensure a bright and fresh herbal flavor.
• Flouring your fingertips helps prevent dough from sticking while pressing it into the tart pan.
• Allow the tart to cool slightly before removing from the pan to maintain its shape.
• Do not overbake to avoid a hard or overly browned crust.
• Stonewall Kitchen tangerine marmalade is recommended for optimal flavor balance.

Keywords: rosemary shortbread tart, marmalade tart, citrus crumble tart, rosemary dessert, tangerine marmalade dessert, crumbly tart recipe