Rosemary and Marmalade Shortbread Crumble Tart Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- Spread Marmalade: Evenly spread the tangerine marmalade over the shortbread base, ensuring good coverage without soaking through.
- 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.
- 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.
- 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
