High elevation makes cookies spread, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents tested recipes and tips that make baking at high elevations successful. 

“Tis a gift to be simple,” and this tart is simplicity at its best — a tender, buttery shortbread cookie topped with fresh berries held in place with a little jam and, if you choose, a hint of chocolate. It’s a gift to both savor and behold. 

You can make the base ahead of serving time and can top it with any kind or combination of berries, as long as they are fresh. Change the accompanying jam to match the berry you use. The layer of chocolate is optional, if you want the berries to dominate, omit it. 

Serve this simple little gem in wedges, either alone or with a dollop of whipped cream.

Simple raspberry shortbread tart

Serves 4. Active time: 30 minutes. Total time: 80 minutes.

Shortbread base

• 3/4 cup plus 2 tablespoons all-purpose flour, spoon and level  
• 1/4 cup plus 2 teaspoons confectioners’ sugar
• A pinch salt
• 6 tablespoons unsalted butter 
• 1 large egg yolk
• 1 teaspoon pure vanilla extract or paste 

Chocolate layer, optional

• 1/4 cup heavy cream
• 3 ounces dark chocolate, finely chopped
• 1 tablespoon unsalted butter, room temperature and cut in small pieces 

Raspberry topping

• 1 1/4 cups fresh raspberries (approximately) 
• 1/3 cup seedless raspberry jam/preserves
• 1-3 teaspoons raspberry liqueur, dark rum, or water

Make the shortbread base: Combine the flour, confectioners’ sugar and salt in the bowl of a food processor and pulse briefly to combine. Cut the butter into 12 pieces, add them, and pulse until the mixture is in fine crumbs. Combine the egg yolk and vanilla in a small bowl and, with the food processor running, add it through the feed tube. Process just until the mixture comes together, stop before it forms a ball. Remove the dough, knead it gently into a disc 5 to 6 inches in diameter, wrap it in plastic wrap and refrigerate until it is firm enough to roll. 

Roll the dough and prepare the oven: Line a baking sheet with parchment paper. Between two sheets of wax paper, roll the dough into a circle 8 inches in diameter and 1/4- inch thick. Take off the top sheet of wax paper, and, if needed, perfect the shape by placing an 8-inch plate or pan on the dough and cutting around it. Flip the dough over onto the lined baking sheet and remove the second (now the top) sheet of wax paper. Flute the edge of the dough by pinching it with your fingers. Freeze the dough on the baking sheet, for 15 minutes. Preheat the oven to 325 degrees, with a rack in the center position.

Bake: Remove the dough from the freezer and prick the bottom with a fork to prevent it from puffing while baking. Bake until it is firm, golden on the edges and lightly colored on the bottom. Start checking at 20 minutes. Cool completely on a rack. If you plan to proceed immediately with the rest of the recipe, move it to a serving plate. Or you may wrap it airtight and store it at room temperature for a day or freeze it for a month.

Add chocolate layer, optional: Warm the cream in a microwave or on the stove top until it’s very hot but not boiling, remove it from the heat, add the chocolate, and set aside until the chocolate is almost melted. Stirring, gradually add the small pieces of butter, until the mixture is fully blended, smooth, and shiny. Let cool to room temperature and spread it into a thin layer on the bottom of the shortbread, not touching the fluted edge. Move the tart into the refrigerator, lightly covered, until the chocolate firms up. 

Add the jam and berries: Stir the raspberry jam until it’s very smooth and fluid. If necessary, warm it slightly to reach the desired consistency. Stir in 1 teaspoon of the liqueur, rum, or water, adding a little more if needed so a thick syrup develops. If you added a layer of chocolate be sure the jam is at room temperature before proceeding. Brush about a third of it over the chocolate (if using) or directly over the shortbread base (if not using chocolate). Avoid the fluted edges. Arrange the fresh raspberries over the jam and brush the remainder of the jam mixture over them. If necessary, thin the mixture with another teaspoon or two of liquid. 

Store and serve: Serve the tart the day it’s made. If it is warm in your kitchen, refrigerate it until serving time. Cut it with a serrated knife; the shortbread is delicate, so use gentle pressure.

Vera Dawson’s column “High Country Baking” publishes biweekly in the Summit Daily News. Dawson is a high-elevation baking instructor and author of three high-altitude cookbooks. Her recipes have been tested in her kitchen in Frisco, where she’s lived since 1991, and altered until they work at elevation. Contact her at [email protected].