I love boysenberries. I love shortbread. Combine them and you have this amazing recipe for a Boysenberry Shortbread Tart!
I’ve been making an Apple Shortbread Tart for many years now (thanks to a friend of mine). One day last summer, after picking fresh boysenberries at a local U-Pick farm, I decided to play around with the recipe just a bit and create a new version using BOYSENBERRIES!
I grew up in Southern California and always enjoyed the times our family was fortunate enough to go to Knott’s Berry Farm Amusement Park, where one of our favorite treats to get there was a piece of fresh baked boysenberry pie. My Great-Aunt Juanita also grew boysenberries in her backyard! Oh man…what memories – and to this day, boysenberries are still my absolute favorite berry! I love to make boysenberry jam, boysenberry pie and boysenberry cobbler! And now, I love Boysenberry Shortbread Tarts! I LOVE boysenberries (I know…I’m repeating myself, but it’s true!) I pick enough each summer and flash freeze them so they will last all year long…ooh…they are soooo good!
To create the filling, I used a boysenberry pie filling recipe I’ve used for years. So there ya have it… my little boysenberry shortbread tart EXPERIMENT. Made it, baked it up, let it cool, cut a slice, tried a bite (well, several bites!), and was delighted to discover just how amazing tasting this dessert was! Oh my goodness! It is so delicious!
The crust is buttery (as all good shortbread should be, right?), and is easy to make. I use a tart pan with a removable bottom, which really helps to get this tart out of the pan and onto a pretty serving platter.
I really hope you will give this great tasting dessert a try. If you cannot find boysenberries easily (a friend who lives in Tennessee told me recently via Facebook that they are often difficult to find), I guess you could use blackberries. I’ve never tried them in this recipe, but they are fairly close in taste to a boysenberry. Enjoy!
Shortbread Tart Recipe Adapted from : Shari Altree
Boysenberry Filling Source: Pillsbury Cookbook, copyright 1973, by the Pillsbury Company
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- ¾ cup butter
- 2 egg yolks
- 4 cups boysenberries
- 1 cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon cinnamon
- Preheat oven to 400 degrees.
- Make the shortbread crust: Blend the crust ingredients until they are the texture of coarse meal. (You can use a fork, a pastry blender or a food processor). Add the 2 egg yolks and mix well to blend. **Set aside ¼ of this mixture and save for later**. Using the remaining ¾ of the crumbs, pat them down over the bottom and up the sides of a tart pan with removable bottom disk (this is what I use) or a pie pan. Make sure crust is firmly pressed down into the pan and into the pleated sides to form a solid crust.
- Make the boysenberry filling: Place the boysenberries in a large bowl. Add the sugar, flour and cinnamon. Mix gently to coat the boysenberries. Once the berries and dry ingredients are mixed together, gently spoon the berries into the crust.
- Sprinkle the reserved ¼ of the crust mixture over the top of the berries. Cover the entire top of the tart.
- Bake the tart at 400 degrees for 15 minutes, then reduce heat to 350 degrees and bake until the top begins to turn a golden brown (approx. 25-30 minutes, depending on your oven). Just keep an eye on it and remove tart when top is golden brown. Place tart pan on a wire rack to cool. Once cooled, if using a tart pan, hold your hand on the bottom of the tart and gently press upward on the metal disk to release the tart from the pan. Place the tart (keeping disk on the bottom of tart) on serving dish, slice and serve warm, with whipped cream or vanilla ice cream.
Here’s one more to pin on your Pinterest boards!