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Lingonberry Jam Tart with Cardamom

A delightful tart featuring a crispy crust and a sweet-tangy lingonberry filling, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Scandinavian
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 1/2 cups all-purpose flour All-purpose flour is used for the crust base.
  • 0.5 cup 1/2 cup unsalted butter, softened Butter should be softened, not melted.
  • 0.25 cup 1/4 cup granulated sugar Adds sweetness to the crust.
  • 0.25 teaspoon 1/4 teaspoon salt Balances the sweetness.
  • 0.5 teaspoon 1/2 teaspoon ground cardamom Adds a warm, aromatic flavor.
  • 1 large 1 large egg yolk Helps bind the crust together.
For the Filling
  • 0.25 cup 1/4 cup lingonberry jam Main flavor component.
  • Powdered sugar Powdered sugar for dusting For finishing touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1/4 teaspoon of salt, and 1/2 teaspoon of ground cardamom. Mix these dry ingredients until well blended.
  3. Add 1/2 cup of softened unsalted butter to the dry ingredients. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs.
  4. Add 1 large egg yolk to the mixture, and mix until the dough starts to come together.
  5. Transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough evenly into the bottom and up the sides, creating a nice even layer.
  6. Spread 1/4 cup of lingonberry jam over the tart crust, ensuring it’s evenly distributed.
Baking
  1. Place the tart in the preheated oven and bake for about 20 minutes or until the edges turn golden brown.
Serving
  1. Once baked, remove the tart from the oven and let it cool before dusting it with powdered sugar. Slice and serve.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to two months. To reheat, thaw in the refrigerator overnight or gently heat in a 300°F (150°C) oven for about 10 minutes.