The Tart

I make a swoon-worthy tart from a recipe I found in a magazine years ago. Originally called "Bitter Orange Crustada," in my kitchen it has become simply known as "The Tart." I have been making it for years now, and have created many versions with much success.

The recipe is quite simple. Make shortbread dough. After letting it chill for 30 minutes, cut off 1/3 to save for the lattice. 

Use your fingers to press the remaining dough evenly into a pie plate, then fill the pie with orange marmalade.

Here is where you can get creative — I have made this tart using black raspberry preserves, blueberry preserves, and lingonberry jam. The success really depends on how much sugar you use to make your shortbread — the sweeter the shortbread, the less sweet the filling should be.

Roll out the remaining dough then cut it into strips. Use the strips to create a decorative lattice over your filling. Brush the exposed dough with eggwash and bake it at 375 for about 40 minutes. Serve with French vanilla ice cream and commence swooning.

I like using the leftover scraps of dough to make cookies.