Shortbread Crumble Tart

What you'll need:

• 9-inch tart pan (preferably with a removable bottom)
• 1 cup unsalted butter, at room temperature
• 2/3 cup sugar
• 2-3 tsp very finely minced fresh rosemary (plus extra for garnishing)
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 cup Orange Marmalade & Chivas Regal

How to make the shortbread crust: 

1. Preheat your oven to 350°F (175°C) and prepare a 9-inch tart pan, preferably one with a removable bottom.
2. In a mixing bowl, cream together the room temperature butter, sugar, and finely minced rosemary until the mixture is fluffy and well combined.
3. Add the salt and vanilla extract, mixing until incorporated. Gradually add the flour, mixing just until no dry flour remains and the dough has a crumbly texture.
4. Take about 1/2 to 2/3 of the dough and distribute it evenly over the bottom of the tart pan. To ensure even coverage, drop small pieces of the dough across the pan before patting it down with your fingertips. If the dough sticks, lightly flour your fingertips.

How to assemble the tart:

1. Spread the Orange Marmalade & Chivas Regal evenly over the pressed shortbread dough.
2. Crumble the remaining dough over the marmalade using your fingertips. It's perfectly fine if some of the marmalade peeks through the topping.
3. Place the tart in the preheated oven and bake for approximately 35 minutes, or until the top begins to take on a light golden hue. Avoid letting it brown too much.
4. Allow the tart to cool in the pan for 15 minutes before carefully removing it from the tart pan.
5. Garnish the tart with a sprinkle of finely minced rosemary. Slice into 8 pieces and serve.