Tangerine Shortbread Tart with Rosemary
A delightful shortbread tart infused with tangerines and rosemary, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup fresh rosemary, finely chopped
- 1/4 teaspoon salt
- 1/2 cup tangerine marmalade
- 1 tablespoon tangerine juice
- 1 tablespoon fresh rosemary for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your tart pan with butter or cooking spray and optionally line the bottom with parchment paper.
- Whisk together the all-purpose flour, powdered sugar, and salt in a large mixing bowl.
- Add the softened butter to the dry ingredients and mix until it resembles coarse crumbs.
- Toss in the finely chopped fresh rosemary and mix evenly.
- Press the mixture into the tart pan, making the edges slightly higher than the center.
- Bake the crust in the oven for 20 minutes or until lightly golden.
- Mix together the tangerine marmalade and tangerine juice in a small bowl.
- Spread the marmalade mixture over the slightly cooled crust.
- Bake again for an additional 10-15 minutes until the marmalade begins to bubble.
- Cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Garnish with fresh rosemary and cut into wedges before serving.
Notes
Baking tips include using room temperature butter and ensuring your crust is not overmixed for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: tangerine, shortbread, tart, dessert, rosemary, baking