Blueberry Elderberry Tart with Shortbread Crust

Blueberry Elderberry Tart with Shortbread Crust
06 Apr
Desserts
Maris Callahan of In Good Taste Magazine created this beautiful Blueberry Elderberry Tart with our Blueberry Elderberry Preserves.  Quick and easy to make, this tart makes a beautiful presentation and is really delicious too!

Blueberry Elderberry Tart with Shortbread Crust

Author: Maris Callahan
Prep time:  20 mins
Cook time:  35 mins
Total time:  55 mins
Serves: 8



Ingredients
  • 1½ cups white whole wheat or all purpose flour
  • ¾ cup powdered sugar
  • ¾ cup cold unsalted butter, cut into ½-inch cubes (do not use margarine or butter substitute)
  • 1 teaspoon vanilla extract
  • ½ cup Norm's Farms Blueberry Elderberry Preserves
  • 1 tablespoon coarse white sparkling sugar
Directions
  1. Heat oven to 375°F. In the bowl of a food processor, place flour, ¾ cup of the powdered sugar and ½ teaspoon salt. Cover; process until well blended. Add butter and 1½ teaspoons of the vanilla extract. Blend in the food processor with on-and-off pulses until mixture is consistency of fine crumbs.
  2. Press 1½ cups of the mixture evenly in ungreased 9-inch tart pan with removable bottom. Bake 12 minutes and let cool on a cooling rack for about 15 minutes.
  3. Meanwhile, in small bowl, stir preserves to soften; set aside.
  4. Spread preserves evenly over cooled crust to within ⅜-inch of edge. Sprinkle remaining crust mixture evenly over top, covering preserves completely. Pat gently; sprinkle with white sparkling sugar.
  5. Bake 18 to 26 minutes longer or until edges are golden brown. Cool 25 minutes on cooling rack; remove side of pan. Using sharp knife, cut into 8 triangular wedges. Serve with fresh whipped cream, if desired.