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Stunning plated serving of Raspberry Shortbread Tart, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Raspberry Shortbread Tart

This Raspberry Shortbread Tart layers a vibrant, sun-kissed raspberry and orange filling over a rich, buttery almond-cornmeal crust, crowned with golden shortbread crumbles and a dusting of confectioners’ sugar for an elegant finish.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Dessert
Ingredients Method

Ingredients
  

The Fresh Raspberry Filling
  • 1 ½ cups granulated sugar
  • Juice of 1 medium orange, about 3 tablespoons, reserve zest for tart
  • 2 pints fresh raspberries, about 4 cups
  • ¼ cup apricot jam
For the Dough - Dry Ingredients
  • 6 ounces sliced almonds, about 1 ½ cups
  • 3 cups unbleached all-purpose flour, divided
  • ⅓ cup yellow cornmeal
  • 1 teaspoon table salt
For the Dough - Wet Ingredients
  • 1 ½ cups butter, chilled, cut into small pieces, 3 sticks
  • 1 cup granulated sugar
  • Zest of 1 medium orange, about 2 teaspoons
  • 1 teaspoon vanilla
  • 2 large egg yolks
The Finish
  • Confectioners’ sugar

Method
 

Reduce the Filling
  1. Combine the sugar and orange juice in a saucepan over medium heat.
  2. Stir until the sugar dissolves, about 2 minutes.
  3. Stir in the raspberries. Reduce the heat to low.
  4. Cook until the raspberries have broken down into the sauce, about 10 to 15 minutes.
  5. Stir in the jam.
  6. Simmer until the jam melts into the sauce, about 2 minutes more.
Toast the Almonds
  1. Remove from the heat and cool to room temperature.
  2. Preheat the oven to 325°.
  3. Spread the almonds onto a baking sheet.
  4. Bake until they just begin to turn golden, about 5 minutes.
  5. Cool to room temperature.
Process the Dough
  1. Place ¼ cup of the flour into the bowl of a food processor.
  2. Add the toasted almonds. Pulse to form fine crumbs.
  3. Pour into a large bowl.
  4. Whisk in the remaining flour, cornmeal, and salt.
  5. Place the butter into the bowl of the processor.
  6. Add the sugar, orange zest and vanilla.
  7. Pulse until creamy.
  8. Add the egg yolks and pulse.
  9. Add the dry ingredients and pulse until the dough just comes together.
Chill and Par-Bake
  1. Turn the dough out onto your work surface.
  2. Divide the dough in half.
  3. Coat the bottom of a 12-inch fluted tart pan with vegetable oil spray.
  4. Press one half of the dough into the bottom and up the sides of the pan.
  5. Wrap the second half of the dough in plastic.
  6. Refrigerate both for 30 minutes.
  7. Prick the bottom of the tart with the tines of a fork.
  8. Place onto a baking sheet and bake until golden, about 30 minutes.
Assemble and Bake
  1. Remove the tart from the oven.
  2. Spread the filling over the crust.
  3. Crumble the remaining dough over the top of the filling.
  4. Bake until the top of the tart is golden, about 30 to 40 minutes more.
  5. Cool completely.
  6. Sprinkle the top with confectioners’ sugar.
  7. Remove the rim from the tart pan and transfer to a platter.