Strawberry Basil Shortbread Tart
  • ⅓ cup (65 g) granulated sugar
  • 1 cup (125 g) all purpose flour
  • handful of fresh basil (about 15 medium-sized leaves)
  • 1 stick (4 oz.) salted butter, cold and cut into chunks
  • ½ cup strawberry preserves
  • To make the rosemary version, swap out the basil for 2 tsp chopped fresh rosemary, and leave out the preserves
  1. Preheat your oven to 325°F. Grease a pie or tart pan and set aside.
  2. Using a food processor, pulse together the sugar, flour and basil until combined. Add the butter and pulse until the mixture becomes crumbly.
  3. Press the mixture into your prepared pan, giving it a bit of a crust up the side if you can. Spread the preserves on top, leaving space around the edges. (If you are making the rosemary version from the book, just press the mixture flat into the pan and leave out the preserves.)
  4. Bake for about 30 minutes, or until the edges turn slightly brown.
  5. This is delicious warm, but it will slice better if you let it cool first.
adapted from The Forest Feast
Recipe by Cake Over Steak at