Ingredients

The following ingredients have 12 Servings
  • 1 cup butter at room temperature
  • ½ cup sugar
  • ¼ cup light brown sugar packed
  • 2 teaspoons vanilla extract
  • 2⅓ cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup of good quality raspberry jam
  • 1 cup fresh or berries (Note: if using frozen berries defrost before using, strain the juices and coat in a tablespoon of flour.)
  • ½ cup white chocolate chips

Instruction

  • Preheat the oven to 350F/160C.
  • Grease a 9-inch removable-bottom tart pan and place this on a baking sheet.
  • 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 raspberry jam evenly over the dough, leaving a ¼-inch border and then scatter with the berries.
  • 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.
  • Scatter with the white chocolate chips.
  • Leave to cool completely in the pan before serving.