Cherry Vanilla Shortbread Tart

Ingredients

• 1 cup butter (at room temperature)
• 1/2 cup sugar
• 1/4 cup light brown sugar (packed)
• 1 tablespoon vanilla bean paste or pure vanilla extract
• 2 1/3 cups all-purpose flour
• 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.)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla paste or vanilla extract
• 1 tablespoons melted butter
• 1-2 tablespoons milk

Instructions

1. 1

   Preheat the oven to 350F/160C.

2. 2

   Grease a 9-inch removable-bottom tart pan and place this on a baking tray.

3. 3

   Using a food processor or mixer fitted with the paddle attachment, beat the butter, sugar, vanilla and brown sugar vigorously until pale and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread as this ensures the shortbread is light, crisp and will hold together.

4. 4

   In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps).

5. 5

   Turn onto a floured surface and using floured hands, press two-thirds of the mixture evenly into the prepared pan (including the sides).

6. 6

   Spread with the cherry preserves or jam evenly over the dough, leaving a ​1⁄4-inch border and then scatter with the cherries.

7. 7

   Crumble the remaining dough into large crumbs and scatter evenly over the filling, covering most of the surface.

8. 8

   Bake the tart for 40 - 45 minutes, until lightly browned.

9. 9

   Leave to cool completely in the pan.

10. 10

    --- For the Vanilla icing: ---

11. 11

    In a small bowl whisk together the powdered sugar, vanilla, butter and one tablespoon of the milk. If it looks too thick, you can add a second tablespoon of milk.

12. 12

    Drizzle the cooled tart with the icing, remove from the pan and serve on the base.