Tonight's dinners was leftovers--chimichangas made from Refried Beans with Cinnamon and Cloves. Actually, you'll read about those in a post later, which is funny, considering that they're leftovers here. But I digress. Since there was really no cooking involved to speak of, it seemed like a good time to make another dessert. I've been working my way through interesting recipes in The Splendid Table's How to Cook Dinner. Since the book works to be weeknight friendly, there are no complicated baking recipes in there. So...I was sure I'd find something quick, easy, and probably pretty darn good.
I wasn't disappointed. The Rustic Jam Shortbread Tart came to the rescue. The shortbread comes together quickly in the food processor: ground almonds, lemon zest, flour, sugar, butter, and egg yolk. Just pule them together until they begin to form lumps. From there, the mixture is patted into a buttered tart pan and partially baked. Just as it begins to brown, take it out of the oven and spread your favorite flavor of preserves over the crust, then pop it back in the oven until the jam begins to bubble. After a little bit of cooling, you can slice off a little bit of Heaven in the form of a mouthful of crumbly, buttery crust and sweet, fruity jam.