Grammy's Kitchen · Shortbread · Cherry Vanilla Shortbread Tart
One of 67 shortbread recipes we measured
33 cooks on www.errenskitchen.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 86% | 86% |
| total sugar | 90% | 56% |
| brown sugar share of total sugar | 21% | 0% |
| salt | 1% | 1% |
| liquid | 8% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1 cup butter (at room temperature) |
| 100 g | 1/2 cup sugar |
| 53 g | 1/4 cup light brown sugar (packed) |
| 13 g | 1 tablespoon vanilla bean paste or pure vanilla extract |
| 280 g | 2 1/3 cups all-purpose flour |
| 3 g | 1/2 teaspoon salt |
| 1 cup cherry preserves (or good quality cherry jam) | |
| 1 cup fresh or frozen pitted cherries (Note: if using frozen cherries, defrost before using and strain the juices.) | |
| 100 g | 1/2 cup powdered sugar |
| 4 g | 1 teaspoon vanilla paste or vanilla extract |
| 14 g | 1 tablespoons melted butter |
| 23 g | 1-2 tablespoons milk |
Method: 11 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this last week for Cherry Tart day - I’m extra! - Delicious; and all of my coworkers loved it too!!! The 4” tart pans worked out greatly also. I think a single batch of dough would have worked….I had a lot leftover with a double batch, but I would rat” — a cook, 5.0★
“I adore this recipe. I could eat the whole thing myself. I've also tried different fruit: peach jam with blackberries, peach jam with cherries. Got my sis-in-law hooked and she did a raspberry one :) so yummy and easy definitely a must try.” — a cook, 5.0★