My Lingonberry Jam Tart with Cardamom is an easy one bowl Scandinavian inspired shortbread crumble tart with a fabulous flavor combo. I sidetracked my diet for a second slice, and it was worth it!
this lingonberry jam tart is unexpected and fabulous
My shortbread crumble recipes are tried and true, I’ve been making them throughout the years here at the Great Island and I never seem to run out of inspiration to reinvent this amazing dessert. Today’s delicious rendition is made with tart lingonberry jam paired with the warmth and exoticism of cardamom. You will not be disappointed, readers.
The recipe is one bowl, easy, and very tasty. Definitely feel confident making it for family and friends, office mates, book club members, church socials…whenever and wherever you need to feed people. The unexpected flavor combo is a delight, and you WILL get compliments and requests for the recipe!
what you’ll need for this Scandi inspired lingonberry tart
This ingredient list is utterly pantry friendly, just keep a jar of jam handy for repeat performances all fall and winter long.
- lingonberry jam (more about that below)
- unsalted butter
- granulated sugar
- cardamom ~ it’s the distinctive, warm aromatic flavor of cardamom that really sets this tart apart.
- vanilla extract
- salt
- flour
- oats ~ rolled oats give a nice texture to the crumble topping.
cardamom and lingonberry
If you haven’t cooked with cardamom before, this is a great excuse to start. Find it in the spice aisle in any supermarket; it comes in ground or whole form and is used in both sweet and savory recipes. You’ll need ground cardamom for this tart. Cardamom is popular in Middle Eastern and Scandinavian cooking, and has a softer, more nuanced flavor than cinnamon, which it’s often compared to. And don’t worry, you’ll use cardamom for lots of recipes from cookies and crumb cake to meatballs so that jar won’t go to waste.
what are lingonberries?
The lingonberry ~ aka partridgeberry, mountain cranberry or cowberry ~ is the fruit of an evergreen shrub native to the far north and Arctic tundra around the globe. The small berries are a beautiful vibrant red color. Lingonberries are particularly beloved in Nordic cuisine and the jam is traditionally served with Swedish meatballs, for example.
how do you pronounce lingonberries?
Ling-gun-berries
what do lingonberries taste like?
The berries are very tart, and remind me of cranberries and rhubarb in that regard. Because they’re so tart they need to be sweetened before eating. If you’ve been to Ikea you’ve probably had this jam with their famous meatballs.
where to find lingonberry jam
If you live in the northern US or Canada you can find it with the other jams and preserves in large supermarkets or gourmet shops. In other areas it’s more hit or miss, but you can always purchase it online, here. I suggest stocking up with a few jars, you’re going to fall in love with it.
lingonberry jam tart tips and faqs
Yes, just let it cool completely, and then wrap in foil, and then again in plastic. Try to consume it within 3 months.
Use a cranberry jam, or any other tart jam you love. Wild blueberry would be nice with the cardamom.
Yes, add sliced almonds to the topping in place of the oats, or finely chopped walnuts to the dough itself.
The simple answer would be cinnamon, but I highly recommend you buy some cardamom and try it, the flavor is so special.
Yes, that works fine.
No need to refrigerate, just leave out on the counter, loosely tented with foil. It will last for several days. Note: do not cover tightly with plastic wrap or the shortbread can get soft.
more shortbread
Chocolate Chunk Shortbread Cookies
Cranberry Crumble Tart with Cranberry Whipped Cream
Rhubarb Shortbread Crumble Tart
Lingonberry Jam Tart with Cardamom
Equipment
- 9 inch tart pan with removeable bottom
Ingredients
- 1 cup unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1 1/4 tsp ground cardamom
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 1 2/3 cups all purpose flour
- 2 Tbsp rolled oats. Use regular or quick cooking.
- 1 cup lingonberry jam
Instructions
- Preheat the oven to 350F and set a rack in the center positon.
- Cream the butter, sugar, cardamom, salt, and vanilla in a stand mixer fitted with the paddle attachment. You can also do this by hand, but be sure to cream everything well.
- Gently blend in the flour.
- Mix just until the dough is a coarse crumbly texture, with no dry flour left.
- Take 2/3 of the dough and put it in the bottom of your tart pan.
- Press down with your fingers so it is flat and even. If the dough sticks, lightly flour your fingers. You can use the flat bottom of a measuuring cup to help tamp it down. Note: you are not looking to go up the sides of the tart pan, you are just making a flat bottom crust.
- Dollop your jam evenly over the dough. Then spread it out evenly.
- Using your fingers toss the remaining crumbled dough with the oats, just to combine.
- Crumble the topping over the jam, evenly. It's fine if some of the jam shows through.
- Bake for 35 minutes. If the top seems to be browning too much, cover loosely with foil towards the end of baking. When done the shortbread should still be pale with just a hint of golden color in spots.
- Cool the tart for 15 minutes, then loosen the edges with a knife (in case any jam has stuck) and remove the sides of the pan.
- You can slice while warm, but for sharper cuts, let cool before slicing. Serve with a dollop of whipped cream if you like.
Notes
Nutrition
My new favorite dessert! I made this for Christmas Eve, and everyone loved it.
I just bought cardamom and lingonberry jam for the 1st time in my life! I found your recipe interesting and bought these 2 ingredients specifically for this dessert. My husband and I were quite impressed with the outcome. The tart was delicious and I found the preparation to be very easy. The only thing I wasn’t happy about was the fact that my tart pan leaked some of the contents and it made a complete mess in my oven. Ugh! I will definitely place a sheet pan underneath the tart when I make this again. Thanks for the recipe!
I’m so glad you enjoyed this one, Dee, I really love the combination too 🙂 That’s unfortunate about your tart pan, I’ve never had that happen…my crust always covers the whole bottom of the pan so I’m surprised there was any leakage with yours.
I know, my crust covered the whole bottom too, and I would have never guessed something would have leaked out. Who knows???!!! My tart pan was brand new too. Lesson learned for the future! lol But again, please know that your recipe is awesome!!!
Hi Sue, I notice the recipe above calls for 2 tsp of rolled oats. Should that be 2 cups? Thanks! 🙂
It’s 2 Tbsp Catherine, I just fixed that. I only use a bit of oats for texture.
Did you see the new issue of Fine Cooking has an article about baking with cardamom? I’m buying lingonberry jam next time I shop!
No, I’ll have to track that one down, I adore cardamom.
What size tart pan? I have a fairly big one and wonder how to adjust the recipe for it.
It’s a 9 inch pan Ann, and I think it would be quite thin if you used a larger pan, so I wouldn’t suggest it without adjusting. The exact amount would depend on the size of your pan.
Will absolutely try this! I love the flavour and tang of lingonberry – called partridgeberries in Newfoundland – and used to make sauce from them to sub for cranberry sauce. Also, IKEA is a great source for lingonberry jam.
Thanks Joyce and I know you’ll love it. I’m looking for a source for the berries so I can make my own jam 🙂
I do love it! I made a couple of “tweaks” – used Bob’s Red Mill 1-to- 1 gf flour and half the sugar. Great recipe! Thanks!
My husband is from Newfoundland where lingonberries aka partridge berries are king. I have four bottles of homemade jam in my cupboard, compliments of my Mum-in- law, which now have a new usage, because this tart looks right up our street.
Just as an aside, lingonberry jam is also a wonderful filling for linzertorte. Thanks again for all your fabulous recipes. I made your pumpkin Blondies last evening for work today. They’re amazing and my colleagues certainly approved, as the empty container on the staff room table can testify to.
You’re the second Newfie to comment, love that 🙂 I’d love to get your jam recipe, I’m planning to make it as soon as I find the berries.
Wanted to make Linzer cookies for Christmas and could not find red current jam. For the first time, there was Lingonberry. Love cardamom and have been using it for years.
-Minnesotan with roots in Scandinavia, Belgium, Germany and Austrian Bohemia (now Czech Republic).
PS: I’ve even made this tart with mincemeat 😉
So, I make variations of this same shortbread tart, with different jams. since I make a lot (of my own) jam, I will try this out, with a different flavor. I love your directions and steps! Thank you for your beautiful and useful website. 🙂
Thanks Carol, this recipe is definitely so versatile!
I have made so many of your great recipes. Directions are clear and they always turn out delightful. I look forward to your emails. I rate all of your recipes 10 stars.
Thank you Robin!!