I didn’t plan on making this an official post, didn’t go to any lengths to take special pictures, but it turned out so tasty I had to squeeze it in. I bought some more delicious berries from the weekend farmers market and knew that it was pretty much the end of the season and these guys only had a few good days left. But man, they were good days.
Here’s the recipe for a basic strawberry shortbread tart. Nothing especially creative, but if you have a bag of this shortbread cookie mix nearby you’ve got a great treat. It’s also a good party treat- a bit more exciting than cookies, and something the picky eaters could squeeze in. Also gluten-free was the only one that they had, good to know for gluten-free readers but nothing I strictly adhere to. Anyways..
- 1/2 bag of Bob’s Red Mill Shortbread Cookie Mix (or really anything of your choice)
- Approx 15 strawberries
- Approx 25 cherries
- 2tbsp maple syrup
- 1 tsp vanilla
- handful of oats
- optional: toppings: handful of blueberries + 1 tbsp cream cheese (vegan subs would work I assume)
*I had some of my roommates leftover cream cheese and although I am not normally a fan (and only recently relaxing the vegan diet), it seemed like a good idea and worked very well. It was a good texture to bind the jam mixture and to make the blueberry topping.
- Make shortbread according to bag, toss in the oven but bake it into one flat sheet cookie, for 5 minutes less than directed.
- Slice up the strawberries and pit the cherries, heat on stove on medium heat.
- Add the maple syrup and vanilla
- Let simmer until they form a uniform, jam-like consistency. It was 10-15 minutes for me.
- When the cookie appears almost done, take it out and pour the berry mixture on top, sprinkle with oats
- bake for 5-10 minutes, until cookie is golden
- optional: while baking, I tossed some frozen blueberries into the now-empty fruit pot and added the cream cheese. It made for great contrast with the flavors and a bit more decadent of a dessert.
- As soon as the tart cools, you’re all set!