Rosemary and Marmalade Shortbread Crumble Tart
The View From the Great Island
Tangerine Shortbread Tart with Rosemary ~ an easy crumble tart infused with a hint of fresh rosemary ~ perfect for breakfast, brunch, or afternoon tea!
- 1 cup (2 sticks) unsalted butter at room temperature
- 0.66666666666667 cup sugar
- 2 -3 tsp very finely minced fresh rosemary, plus a little extra for garnishing the tart (do NOT use dried)
- 0.25 tsp salt
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 cup tangerine marmalade (I used Stonewall Kitchen)
- Set oven to 350F Get out a 9 inch tart pan (with removable bottom preferably)
- Cream the butter, sugar, and rosemary together until well combined and fluffy.
- Mix in the salt and vanilla. Add the flour gradually and mix until just combined. There should be no more dry flour left, and the mixture will be crumbly.
- Take approximately 1/2 to 2/3 of the dough and pat it into the bottom of the pan. I like to drop crumbles of the dough all over the bottom to distribute it before I start patting it down, this helps get the bottom covered evenly. Flour your fingertips if necessary.
- Spread the marmalade evenly over the dough. Then, using your fingertips, crumble the remaining dough over the marmalade. It's ok if some of the marmalade shows through.
- Bake for about 35 minutes, until the top is just starting to get a hint of golden, don't wait for it to get brown!
- Let the tart cool for about 15 minutes before removing it from the tart pan. Dust with a little bit of finely minced rosemary, and slice into 8 pieces.