Lingonberry Jam Tart with Cardamom Recipe: A shortbread crumble pie with a fantastic taste combination, my Lingonberry Jam pie with Cardamom is a simple recipe that only requires one bowl and is influenced by Scandinavian cuisine. In order to indulge in a second piece, I deviated from my diet, and it was well worth it!

Lingonberry Jam Tart with Cardamom Recipe

There is no doubt that my recipes for shortbread crumble are tried and true; I have been preparing them over the course of many years here on the Great Island, and I never seem to run out of ideas to reimagine this exquisite treat.

Using cardamom, which is known for its exoticism and warmth, today’s delectable version is created with lingonberry jam, which is known for its tartness. We promise that you, the readers, will not be let down.

The recipe just requires one bowl, is simple to prepare, and is quite delicious. Whenever and whenever you need to feed people, you should definitely feel secure in providing it for your family and friends, your coworkers, the members of your book club, and the individuals who attend church socials. You are going to receive compliments and requests for the dish, and the unexpected flavor combination is going to be a treat.

INGREDIENTS

• 1 cup unsalted butter (2 sticks)
• 2/3 cup granulated sugar
• 1 1/4 tsp ground cardamom
• 1/4 tsp salt
• 1 tsp pure vanilla extract
• 1 2/3 cups all purpose flour
• 2 Tbsp rolled oats. Use regular or quick cooking.
• 1 cup lingonberry jam

INSTRUCTIONS

1. Put a rack in the middle position of the oven and preheat it to 350 degrees Fahrenheit.
2. A stand mixer that is equipped with the paddle attachment should be used to cream the butter, sugar, cardamom, salt, and vanilla flavoring. This can also be done by hand, but you need to make sure that everything is well creamed.
3. Mix in the flour in a gentle manner.
4. Take care to mix the dough until it reaches a coarse crumbly consistency and there is no dry flour left behind.
5. A portion of the dough equal to two thirds should be placed in the bottom of the tart pan.
6. Utilize your fingertips to apply pressure in order to make it flat and even. Dust your fingers with flour if the dough sticks to your fingertips. In order to assist you in tamping it down, you can use the bottom of a measuring cup that is flat.
7. Apply your jam in a uniform manner all over the dough. Then distribute it in an even manner.
8. The remaining crumbled dough should be tossed with the oats using your fingers, and the mixture should be just combined.
9. Put the topping on top of the jam and crumble it equally. However, it is OK for part of the jam to be visible.
10. Cook for thirty-five minutes. Towards the end of the baking process, cover the top with aluminum foil in a loose manner if it appears to be browning too much. The shortbread should still be pale when it is finished, with a few spots that have a tinge of golden hue that is visible.
11. After allowing the tart to cool for fifteen minutes, use a knife to loosen the edges of the tart (in the event that any jam has become adhered) and then remove the sides of the pan.
12. It is possible to slice while the food is still warm; but, for more precise cuts, you should wait until the food has cooled before slicing. In the event that you desire, serve with a dollop of whipped cream.

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