Ingredients
Crust and Topping
- 1 cup unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1 1/4 tsp ground cardamom
- 1/4 tsp salt
- 1 tsp vanilla bean paste
- 1 2/3 cups all purpose flour
- 2 Tbsp rolled oats (regular or quick cooking)
Filling
- 1 cup lingonberry jam
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the center to ensure even baking.
- Cream Ingredients: In a stand mixer fitted with the paddle attachment, cream together the room temperature unsalted butter, granulated sugar, ground cardamom, salt, and vanilla bean paste until the mixture is light and fluffy. Alternatively, you may do this by hand, ensuring all ingredients are well combined.
- Add Flour: Gradually blend in the all-purpose flour, mixing just until the dough achieves a coarse, crumbly texture without any remaining dry flour.
- Prepare Crust Base: Take about two-thirds of the crumbly dough and press it firmly into the bottom of a tart pan using your fingers; avoid pushing dough up the sides. Lightly flour your fingers or use the flat bottom of a measuring cup to help press the dough flat and even.
- Add Jam Layer: Evenly dollop the lingonberry jam over the crust base, then spread it gently and evenly to cover the surface.
- Prepare Topping: Toss the remaining one-third of the crumbly dough with the rolled oats to combine, then crumble this mixture evenly over the jam layer. Some jam peeking through is perfectly fine.
- Bake Tart: Place the tart in the preheated oven and bake for about 35 minutes. If the top begins to brown too much during baking, cover loosely with aluminum foil to prevent over-browning. The finished tart should have a pale shortbread crust with just hints of golden spots.
- Cool and Serve: Allow the tart to cool for 15 minutes. Run a knife along the edges to loosen any jam sticking to the pan sides, then carefully remove the tart ring. You can slice the tart while warm for a softer cut, or wait until fully cooled for sharper slices. Serve optionally with a dollop of whipped cream.
Notes
- Use room temperature butter for easier creaming and better texture.
- If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend compatible with baking.
- The oats in the topping add a pleasant crunch and visual contrast; regular or quick oats both work well.
- Adjust sugar in the dough if you prefer a sweeter crust, keeping in mind the lingonberry jam adds tartness.
- Covering the tart loosely with foil during baking prevents excessive browning while allowing the tart to cook through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scandinavian
- Diet: Vegetarian
