Hungarian Shortbread (Tuesdays With Dorie)

Buttery shortbread filled with vanilla scented rhubarb

I was invited to a dinner party last weekend and was asked to bring a little something. Instead there were two somethings. A savory hors d’oeuvre of thyme scented beets placed on endive leaves. Also, since I am a trained pastry chef I brought dessert! I was planning to prep the Hungarian shortbread for the Tuesday With Dorie cooking club, hey why not?

The recipe called for a jammy rhubarb filling to complement the buttery sweetness of the dough. Although it’s still early in the season for rhubarb, I was lucky to find those red stalks at Fairway supermarket on Broadway. Makeing the preserves went quickly, however, I found it a bit runny and may try to use some pectin next time. I must confess I misread the recipe. Instead of 1/2 of a split vanilla bean, I threw a whole split and scraped bean into the pot. Good mistake. The vanilla bean added a depth of flavor to the rhubarb tartness that I think I might have missed.

After prepping and chilling the dough, out came the food processor grating blade to shred for the base and top layers.

The bottom crust baked ahead of the assembled dessert with a 15 minute start in the oven. Jam, then top crust. Very fragrant and my hosts have a few more nibbles over the next few days.

To start baking, check out our TWD hosts, Lynette 1 Small Kitchen and Cher of The not so exciting advantures of a dabbler for the recipe.