Marmalade Shortbread Crumble Tart

This marmalade shortbread crumble tart brings together rich buttery crust fragrant rosemary and a bright tangerine marmalade center for a dessert that feels both special and surprisingly easy. If you crave something crisp sweet with a hint of herbal freshness this tart will win you over for both casual weeknights and holidays.

The first time I baked this tart it filled my kitchen with the most inviting citrus and herb aroma. Now it is my go to treat when I want to impress without a lot of fuss.

Ingredients

• Unsalted butter: Use high quality for a truly rich base and let it come fully to room temperature for easy creaming
• Sugar: Regular granulated sugar helps give a classic shortbread sweetness and just the right amount of crunch on top
• Fresh rosemary: Choose plump bright green sprigs with a woodsy scent avoid using dried since it can taste harsh
• Salt: A small amount sharpens the sweet marmalade and enhances all the flavors
• Vanilla extract: Pure vanilla rounds out the herbal and citrus flavors for a well balanced taste
• All purpose flour: Measure this carefully to ensure the right crumbly texture
• Tangerine marmalade: Pick one with real citrus pieces and a bright flavor for the filling Stonewall Kitchen is a favorite of mine

Step-by-Step Instructions

Prepare the Pan:

Use a nine inch tart pan with a removable bottom for easy serving and a crisp edge. No need to grease since the butter in the dough prevents sticking.

Cream Butter Sugar and Rosemary:

Combine butter sugar and finely minced rosemary in a mixing bowl. Beat until the mixture is fluffy and light in color about three minutes with an electric mixer or five minutes by hand with a sturdy spoon. This step infuses the dough with maximum rosemary flavor.

Add Salt and Vanilla Then Flour:

Stir in the salt and vanilla extract mixing well. Gradually add the flour in several additions gently folding after each until no dry flour remains. Stop mixing as soon as a soft crumbly dough forms for the most tender result.

Press Dough into the Pan:

Set aside about one third of the dough for the topping. With the remaining dough use your fingertips to gently scatter crumbles evenly into the bottom of the tart pan. Lightly pat the dough down to cover the whole base pressing just enough to hold it together but not packing it too firmly.

Spread Marmalade:

Carefully spoon the tangerine marmalade over the entire shortbread base. Spread with an offset spatula or the back of a spoon to ensure an even layer right up to the edges.

Crumble and Top:

Take the reserved dough and crumble it over the marmalade layer using your fingers. Let a little marmalade peek through the gaps for a rustic look.

Bake the Tart:

Place the tart in the center of a preheated three hundred fifty degree oven. Bake for about thirty five minutes or until the top is just starting to turn golden. Watch carefully as overbaking can make the crust dry.

Cool and Garnish:

Allow the tart to cool for at least fifteen minutes before removing from the pan for clean slices. Once slightly cooled garnish with a tiny sprinkle of minced fresh rosemary for a fresh finish and cut into wedges.

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My favorite part of this tart is always the citrusy jam bubbling up between the buttery shortbread crumbles. I remember my niece declared it her favorite tart after only one bite and now we always make it together for birthdays.

Storage Tips

Store leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer the tart can be wrapped tightly and frozen for up to one month. Let it come to room temperature or gently warm before serving for best flavor and texture.

Ingredient Substitutions

If tangerine marmalade is hard to find orange or lemon marmalade works just as beautifully and brings a slightly different citrus note. For a nuttier flavor you can add up to one third cup finely chopped toasted almonds to the crumble dough. Gluten free flour blends that are meant for baking can be swapped in just use a one to one ratio.

Serving Suggestions

Serve warm or at room temperature as dessert with a dollop of whipped cream or a scoop of vanilla ice cream. This tart also makes a charming addition to an afternoon tea or brunch spread. If you want a dramatic finish add candied citrus peel or a dusting of powdered sugar before bringing it to the table.

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This tart is a testament to how simple ingredients can create something outstanding. Make it your go-to for impressing guests or savoring a moment of sweetness.

Frequently Asked Questions

→ Can I use a different type of marmalade?

Yes, orange or lemon marmalade also works well, offering a similar brightness and tangy sweetness.

→ How do I ensure the base is evenly pressed?

Scatter dough crumbles evenly in the pan, then gently press down with floured fingertips for a uniform layer.

→ What makes fresh rosemary important here?

Fresh rosemary imparts a delicate, aromatic flavor and pairs beautifully with citrus. Dried rosemary lacks this brightness.

→ Should I let the tart cool before slicing?

Yes, let it rest for about 15 minutes so the structure firms up, making slicing easier and cleaner.

→ How long will leftovers stay fresh?

Store tightly wrapped at room temperature for up to two days or refrigerate for up to five days.