short bread-- along with macaroni & cheese and bolognese sauce-- was one of the first things i learned to cook by myself. it also happens for be favored by a lot of people i know: daddy, j, aunt diane and mrs. bender, my high school latin teacher (salvete, maestra!) (that's probably wrong, i got a c in latin), probably because it's awesome and delicious and crumbly and perfect. probably. j also favors blueberries, and he's coming over for salmon and leffe blonde tonight, so i made these blueberry.
ingredients:
- 1 cup butter
- 3/8 cup confectioners' sugar
- 3/8 tsp salt
- 1 1/2 tsp vanilla
- 2 cups flour
- about 1/3 cup jam (blueberry, here, or seedless raspberry)
- (2-4 ounces of finely chopped white or semi-sweet chocolate)
prep:
- allow butter to soften very slightly
- reserve 1 tbs of butter for greasing the pan-- and because this recipe actually needs 7/8 cups butter
- preheat oven to 300*
actual cooking:
- beat butter on low about 1 minute
- add sugar
- add vanilla & salt
- add flour and beat until just combined
- line a tart pan with plastic wrap
- divide dough in 2 equalish parts
- pat half into the lined tart pan and chill in the freezer until it (and its plastic) can be removed in one piece-- leave the dough in the freezer until called for, but take out the pan because you need it now
- grease the tart pan with remaining tbs (or less) of butter
- pat the other half of the dough into the pan
- add your filling
- spread it to about 1/2 and inch from the edge
- remove other dough from the freezer, carefully removing the plastic and laying it fingerprints down on top of the filling
- allow dough to soften for 5-10 minutes until you can press the edges together without damaging the dough (i got distracted when my volunteer gig called to see if i could work 12-2 tonight)
- bake for 45-55 minutes until golden
- allow to cool most of the way
- slice with a thin, sharp knife
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