Cherry Vanilla Shortbread Tart

• Preheat the oven to 350F/160C.
• Grease a 9-inch removable-bottom tart pan and place this on a baking tray.
• Using a food processor or mixer fitted with the paddle attachment, beat the butter, sugar, vanilla and brown sugar vigorously until pale and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread as this ensures the shortbread is light, crisp and will hold together.
• In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps).
• Turn onto a floured surface and using floured hands, press two-thirds of the mixture evenly into the prepared pan (including the sides).
• Spread with the cherry preserves or jam evenly over the dough, leaving a ​1⁄4-inch border and then scatter with the cherries.
• Crumble the remaining dough into large crumbs and scatter evenly over the filling, covering most of the surface.
• Bake the tart for 40 – 45 minutes, until lightly browned.
• Leave to cool completely in the pan.

For the Vanilla icing:

• In a small bowl whisk together the powdered sugar, vanilla, butter and one tablespoon of the milk. If it looks too thick, you can add a second tablespoon of milk.
• Drizzle the cooled tart with the icing, remove from the pan and serve on the base.