Fall has just barely begun 🍂🍁. We all may be craving the crisp, cool, brisk air and the unique vibration of light that comes with this spectacular season.
But, giving up the fruits of summer (both literally and figuratively) can be so hard.
Let’s enjoy that last few days of the produce and the stone fruit bounty with a subtly scented, slightly sweet, creamy and buttery delicious Honey Vanilla Cardamom Shortbread Stone Fruit Tart.

A simple shortbread crust with whipped honey and cardamom infused cream and a cascade of stone fruit slices creates a spectacular dessert tart!

Honey Vanilla Cardamom Shortbread Stone Fruit Tart

Shortbread Crust:
1 cup butter (Kerrygold is the BEST!)
1 cup powdered sugar
2 cups all purpose flour
1 tsp. vanilla extract
1 tsp. baking powder
1/4 tsp. sea salt

Preheat the oven to 325 degrees.

In a medium saucepan, melt the butter over low heat.
Stir in the sugar, flour, vanilla, baking powder, and sea salt. Mix into a buttery dough ball.

Transfer to a parchment lined tart pan, pressing into the bottom and up the sides.

Once the bottom is somewhat smooth, bake for 15-18 minutes, until fragrant and beginning to brown.

Remove from oven and cool for several minutes while preparing the remaining ingredients.

Filling and Topping:
16 oz. whipped cream cheese (lighter, fluffier version of traditional cream cheese), room temperature
8 oz. whipped honey (creamier edition of raw honey)
1/2-3/4 tsp. ground cardamom
3-4 large stone fruits (black plum, red plum, yellow plum, nectarine, peach, etc.), thinly sliced

In a warm bowl, whisk together the cream cheese, honey, and ground cardamom until smooth.

Spread over the cooling shortbread tart crust.

Top with sliced stone fruit, in a beautifully, cascading pattern.

Chill for several hours before slicing and serving.