I picked up a copy of Fine Cooking the last time I was at Sprouts.  There are so many recipes in the Oct/Nov issue that I want to try, but I started with a tart.  Tarts are just so fancy.  The article in the magazine talked about how this tart is a bar cookie in disguise.  I like that.  The same ingredients but wrapped up in a different package.  A fancy package.

The original recipe called for cranberries, but I’m just obsessed with raspberries and I know they won’t be around for too much longer.  So, I changed up the recipe and tiny bit and I love the way it turned out!

Raspberry Shortbread Tart

(adapted from Fine Cooking’s Cranberry Almond Shortbread Tart)

For the filling
1 cup granulated sugar
2 Tbs. fresh lemon juice
16 oz. fresh raspberries
3 Tbs. blackberry jam (I think any type of jam will do)
For the shortbread
3-1/2 oz. (1 cup) sliced almonds
9 oz. (2 cups) unbleached all-purpose flour
1-3/4 oz. (1/4 cup plus 2 Tbs.) fine yellow cornmeal
3/4 tsp. kosher salt
8 oz. (1 cup) unsalted butter, cut into 16 pieces and softened
1 cup granulated sugar
1/2 Tbs. packed finely grated lemon zest (from 1 large lemon)
3/4 tsp. pure vanilla extract
1/4 tsp. pure almond extract
1 large egg yolk
Cooking spray
Confectioners’ sugar, for garnish (optional)
Make the fillingCombine the sugar, lemon juice, and 1/2 cup water in a 3-quart saucepan. Bring to a boil over high heat, stirring occasionally to dissolve the sugar, about 2 minutes. Ad the berries and lower the heat to medium-low. Simmer for 10 minutes. Stir in the jam and simmer until the jam melts, about 1 minute more. Remove from the heat and let cool completely.

Make the shortbreadPosition a rack in the center of the oven and heat the oven to 325°F. Spread the almonds on a rimmed baking sheet and toast until warm and fragrant but not yet brown, about 5 minutes; let cool completely.

In a food processor (with at least a 10-cup capacity), combine the nuts with 2 Tbs. of the flour. Pulse until very fine but not powdery, 20 to 25 short pulses. Transfer to a large bowl and stir in the remaining flour, the cornmeal, and salt.

In the food processor, combine the butter, sugar, lemon zest, vanilla, and almond extract.

Pulse until creamy, 10 to 20 short pulses. Add the egg yolk and pulse a few times to combine. Add the dry ingredients and pulse, scraping down the sides as necessary, just until a soft dough forms, 30 to 40 short pulses. Turn the dough out onto a piece of plastic and divide.

Lightly coat a round 91/2 x1-inch fluted metal tart pan with a removable bottom with cooking spray. Press half of the dough evenly onto the bottom and up the sides of the pan. Cover with plastic wrap. Form the remaining dough into a disk and wrap in plastic. Refrigerate the dough and the tart shell until very firm, at least 30 minutes.

Prick the bottom of the tart shell all over with a fork and bake on a heavy-duty baking sheet until firm, dry, and just starting to turn golden brown around the edges, 30 to 35 minutes. The shortbread will have puffed up during baking, so use the back of a spoon to gently press down the bottom of the crust to create enough space for the berry filling. Spoon the filling into the tart and spread evenly.

Crumble the remaining shortbread dough over the berries in pebble-like pieces, covering the filling. Bake until the topping is firm and golden-brown, 30 to 35 minutes. Cool completely on a wire rack.

Carefully remove the tart rim. Slide a long, flat spatula between the pastry and the pan bottom and transfer the tart to a serving platter.