It's BERRY season! Kick off summer with a fresh and fruity berry brown-sugar shortbread tart, filled with your favorite jam or pre-cooked pie filling, very berry-licious!
1-1/2cupsjam or pre-cooked berry pie filling (blend, mash, or use immersion blender if pie filling is chunky) - Save 2 tablespoons for glaze
Berry Glaze
1-1/4cuppowder sugar
2tablespoonsjam
1tablespoonlemon juice
Instructions
Preheat oven to 400 F.
With an electric mixer, (I like my KitchenAid) blend butter,sugar, flour, baking soda and oats until very crumbly and butter is well-mixed, it will be crumbly.
Spray a 10-inch tart pan with non-stick cooking spray or coat with vegetable shortening. Measure half of the crumbled mixture (about 3 cups) into the prepared tart pan and pat down firmly in the tart pan .
Spread jam to within 1/4 to 1/2 inch of edge of crust.
Crumble the remaining topping on top.
Bake 25 minutes.
While tart is baking make the berry glaze by stirring together the powder sugar, jam, and lemon juice (you will be icing tart while still warm).
Use a fork or ziploc bag with corner cut off, to drizzle on glaze while tart is still warm. Let cool 30 minutes before eating.