This Cherry Vanilla Shortbread Tart recipe makes a stunning summer dessert that’s packed with cherries and vanilla in every luscious bite!
I love the time of year when you walk into the grocery store and see huge displays of beautiful fresh cherries. It’s a sure sign that summer is arriving and even though I have a cherry tree in my back yard, and I know that before long I’ll have more cherries than I know what to do with, I still can’t resist picking them up.
Shortbread tart is one of my favorite summer desserts, I have recipes for Blueberry Lemon Shortbread Tart and Raspberry and White Chocolate Shortbread Tart, catering for whatever your fruit preference is.
Why This Recipe Works
- Vanilla bean paste in the shortbread crust and icing adds an amazing depth of flavor along with the cherries.
- Using both fresh cherries and cherry preserves gives the ultimate cherry taste that can’t be beat!
How to make cherry vanilla shortbread tart
- Make the pastry.
- Press dough into a pan.
- Spread cherries and cherry filling.
- Crumble more dough on top.
- Bake for around 40 minutes.
- Drizzle with icing.
- Serve & enjoy!
Step By Step Instructions
Beat the butter, sugar, and vanilla until fluffy.
Sift the flour
Add the flour to the butter mixture and mix until large crumbs form
You can also get the pan I use on Amazon here. I(#paidlink).
Press 2/3 of the dough into the pan (saving the rest for the topping).
Spread the cherry preserves and cherries over the dough.
Crumble the remaining dough over the top.
Bake for around 40 to 50 minutes. Until golden.
Drizzle with the icing. Serve and enjoy!
Other Great Tarts
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Let’s Make Cherry Vanilla Shortbread Tart
- 1 cup butter at room temperature
- ½ cup sugar
- ¼ cup light brown sugar packed
- 1 tablespoon vanilla bean paste or pure vanilla extract
- 2⅓ cups all-purpose flour
- ½ teaspoon salt
- 1 cup of 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.
For the vanilla icing:
- ½ cup powdered sugar
- 1 teaspoon vanilla paste or vanilla extract
- 1 tablespoons melted butter
- 1-2 tablespoons milk
- Preheat the oven to 350F/160C.
- Grease a 9-inch removable-bottom tart pan and place this on a baking tray.
- 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.
- In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps).
- Turn onto a floured surface and using floured hands, press two-thirds of the mixture evenly into the prepared pan (including the sides).
- Spread with the cherry preserves or jam evenly over the dough, leaving a 1⁄4-inch border and then scatter with the cherries.
- Crumble the remaining dough into large crumbs and scatter evenly over the filling, covering most of the surface.
- Bake the tart for 40 – 45 minutes, until lightly browned.
- Leave to cool completely in the pan.
For the Vanilla icing:
- 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.
- Drizzle the cooled tart with the icing, remove from the pan and serve on the base.