Tangerine Shortbread Tart with Fresh Rosemary




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Tangerine Marmalade Crumble Tart, sliced 2

Tangerine Shortbread Tart with Fresh Rosemary ~ an easy crumble tart infused with a hint of fresh rosemary ~ perfect for breakfast, brunch, or afternoon tea!

Tangerine Marmalade Crumble Tart, sliced

This easy crumble tart is so lovely on the table for a luncheon, brunch, or club meeting, and if you’re on snack duty at work everybody will be thrilled for a break from doughnuts.  A nice cup of tea or coffee is all that’s needed to turn a small slice into a reviving mid-morning or afternoon snack.  Please don’t be afraid of the rosemary, the piney essence is just in the background, and you can absolutely leave it out if you like.

I’m snacking on a piece of this tart as I write, and I need to tell you, it gets high marks from me ~ it’s good!

Taking a slice from a Tangerine Shortbread Tart

I love love love jam filled cookies, tarts, and crumbles.  I love to use my homemade jams and curds as fillings, but I also love the convenience of using a store bought jam when it strikes my fancy.  Today I spotted tangerine marmalade from my favorite StoneWall Kitchen brand, and I knew it had to be made into something delicious.  The funny thing is, I never choose marmalade for my morning toast or muffins, but I love it baked up in recipes like this…go figure.

This particular marmalade is especially bright and flavorful, it’s not too sweet, and definitely has that citrus zing to it, so many marmalades are too sweet, imo.  This tart is going on my short list of personal favorites, I could eat it all day!

Adding the marmalade to a Tangerine Marmalade Shortbread Tart

Tip: When you use jam as a filling for baked goods like tarts and cookies, look for one with a tart, bright flavor that will stand out and provide a nice contrast in your recipe.

Making a Tangerine Marmalade Shortbread Tart

You can see the tart is still fairly light when it comes out of the oven, so don’t wait for it to brown or you’ll over cook.  Shortbread will still look pale when fully cooked, and will have a soft melt in your mouth texture.  Let it cool to firm up before you attempt to remove the outer ring of the shortbread pan.

After the tart has cooled a little bit, carefully release it from the pan.  You might need to run a small knife down some of the edges where the jam flowed out.

A Tangerine Marmalade Shortbread Tart on a baking sheet

Your delicious tart will keep on the counter for several days, and it will freeze well if you need to save some for later.

Rosemary Tangerine Marmalade Crumble Tart, sliced into wedges

More fabulous recipes using my famous shortbread crumble dough ~

tvfgi recommends: a 9″ tart pan with removable bottom

My tart pans get a workout in my kitchen.   I use them for desserts but also for savory tarts and quiches. The removable bottom allows you cut and serve them nicely.  I also have a cake lifter, which allows you to slide the tart off the bottom of the pan, too.  I do that extra step because I don’t like the metal plate showing when I slice my tarts for serving.

Tart pans come in various sizes, but if you’re only going to have one, I suggest the 9 inch, it’s a good basic size.  

 

If I have any credibility with you guys after all these years, I suggest you make this tart, exactly as written, you won’t be disappointed!

Rosemary and Marmalade Shortbread Crumble Tart
Rate this recipe
14 ratings

Prep Time: 15 minutes

Cook Time: 35 minutes

Category: breakfast, brunch, dessert

Cuisine: American

Yield: serves 8

Tangerine Marmalade Crumble Tart, sliced 2

A simple shortbread crumble tart filled with tangerine marmalade and infused with a hint of fresh rosemary.

Ingredients

  • 1 cup (2 sticks) unsalted butter at room temperature
  • 2/3 cup sugar
  • 2 -3 tsp very finely minced fresh rosemary, plus a little extra for garnishing the tart (do NOT use dried)
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
    filling
  • 1 cup tangerine marmalade (I used Stonewall Kitchen)

Instructions

  1. Set oven to 350F Get out a 9 inch tart pan (with removable bottom preferably)
  2. Cream the butter, sugar, and rosemary together until well combined and fluffy.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. 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.

 

Thanks for pinning!

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13 Comments

  • Reply
    Julie
    February 25, 2019 at 9:33 pm

    So very yummy. Made with peach preserves because it was on hand . Always have rosemary growing in my garden. Lovely combination and your shortbread recipe is beautiful. Snuck down to get extra bites after crawling in bed! Thanks for sharing!!

    • Reply
      Sue
      February 26, 2019 at 7:35 am

      Makes a good bedtime snack…;)

  • Reply
    Tricia | Saving Room for Dessert
    February 18, 2019 at 10:35 am

    I love Stonewall kitchen products and I love this tart! How gorgeous and mouthwatering. I could really enjoy a big piece of this right now. Pinning!

    • Reply
      Sue
      February 18, 2019 at 8:30 pm

      I could make this tart with every one of their jams and never get tired of it :)

  • Reply
    Julie Weismann
    February 18, 2019 at 9:45 am

    Any thoughts on how this would work using gluten-free AP flour? It looks SO scrumptious!

    • Reply
      Sue
      February 18, 2019 at 11:07 am

      I think most of my shortbread recipes work ok with a good gf baking mix, although of course you do lose something in the texture department. But shortbread is one of the better choices for converting to gluten free, I think.

  • Reply
    Barbara Guss
    February 18, 2019 at 8:10 am

    I love receiving your “letters” and recipes, always looking forward to reading them in detail and then planning on the execution! I love this idea of tangerine and rosemary, cuddled by a lucious and simple shortbread crust. I am wondering about using this as a template for other quick and rich fruit tarts: strawberry/rhubarb/raspberry jams? I am thinking of taking my tart pan for my visit with young grands!

    • Reply
      Sue
      February 18, 2019 at 8:55 am

      Absolutely, I think this would be so delicious with so many different fillings. If you explore my shortbread crumble bars you’ll see I’ve done quite a few, including lemon curd and rhubarb fillings. Homemade or store bought, the sky’s the limit :)

  • Reply
    Alexandra
    February 18, 2019 at 8:05 am

    I like this very much, Sue. Simple and different! Thank you

    • Reply
      Sue
      February 18, 2019 at 8:30 pm

      Thanks Alexandra :)

  • Reply
    Chris Scheuer
    February 18, 2019 at 7:22 am

    I want to run to the store and get tangerine marmalade! I think you and I might win the award for the shortbread suckers of the world :)

    • Reply
      Sue
      February 18, 2019 at 8:31 pm

      We need to convince the world Chris <3

  • Reply
    angiesrecipes
    February 18, 2019 at 2:30 am

    Shortbread is always a favourite! This looks terrific :-)

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