Press In Shortbread Tart Shell Recipes

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PRESS-IN SHORTBREAD PIE CRUST



Press-In Shortbread Pie Crust image

Because the dough isn't rolled out, you don't need a rolling pin -- just a mixing bowl and a spoon. The finished crust is crisp, cookielike, and sophisticated. Use this recipe as a crust for our Pumpkin Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch crust

Number Of Ingredients 5

2 ounces (4 tablespoons) unsalted butter, softened
3 tablespoons sugar
1 large egg yolk
1 cup all-purpose flour
1 teaspoon coarse salt

Steps:

  • Stir together butter and sugar in a medium bowl. Stir in yolk. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 20 minutes. Meanwhile, preheat oven to 375 degrees.
  • Bake, rotating halfway through, just until crust turns golden brown, 20 to 22 minutes. Let cool in dish on a wire rack.
  • Make filling (see our Easy Pumpkin Pie recipe).

PRESS-IN SHORTBREAD TART SHELL



Press-In Shortbread Tart Shell image

Use this easy crust recipe for our Pumpkin Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Thanksgiving Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 5

6 tablespoons unsalted butter, softened
1/4 cup sugar
2 large egg yolks
1 1/2 cups all-purpose flour
1 1/2 teaspoons coarse salt

Steps:

  • Stir together butter and sugar in a medium bowl. Stir in yolks. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 10-inch tart pan with a removable bottom. Freeze until firm, about 20 minutes. Meanwhile preheat oven to 375 degrees.
  • Bake, rotating halfway through, just until crust turns golden around the edges, 12 to 15 minutes. Let cool in tart pan on a wire rack, 1 hour.

TINY SHORTBREAD TARTS



Tiny Shortbread Tarts image

Says field editor Kim Marie Van Rheenen of Mendota, Illinois, "These tasty little tarts are nice for a family, kids love having their own tiny pies. For company, I use a variety of fillings and arrange them on a pretty platter."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 4

1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 can (21 ounces) raspberry, cherry or strawberry pie filling

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.

Nutrition Facts : Calories 190 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 114mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

EASY SHORTBREAD TART CRUST (NO ROLL)



Easy Shortbread Tart Crust (No Roll) image

Looked and looked on Zaar for just the shortbread crust and found many delicious crusts, but just not the one I was looking for. Perhaps I didn't key in the right search, but I found this recipe on the web and it's just what I was looking for...simple.

Provided by SweetSueAl

Categories     Dessert

Time 35m

Yield 1 10-inch tart

Number Of Ingredients 4

3/4 cup butter, unsalted, room temperature
1/3 cup confectioners' sugar
1 1/2 cups flour, all purpose
1/4 teaspoon salt

Steps:

  • Blend ingredients to make a soft dough.
  • Pat into a 9 or 10 inch tart or pie pan.
  • Prick crust well with fork.
  • Bake in 350 degree oven for 15-20 minutes.

SHORTBREAD TARTS WITH CREAM FILLING



Shortbread Tarts With Cream Filling image

These are delicious! The tart is good on its own. And the lemon cream filling is divine! The tart shells can be made in advance and refrigerated, tightly covered. Fill the tart shells several hours before serving, and top with fresh berries right before serving! Recipe from joyofbaking.com Note: I used a meyer lemon.

Provided by JMigs0

Categories     Tarts

Time 55m

Yield 30 tartlets

Number Of Ingredients 10

1 cup unsalted butter, room temperature (the better quality of butter the better tasting the results)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 tablespoon cornstarch or 1 tablespoon rice flour
1/8 teaspoon salt
8 ounces cream cheese
14 ounces sweetened condensed milk
1/3 cup lemon juice (freshly squeezed)
1 lemon, zest of
1 teaspoon vanilla extract

Steps:

  • Tarts:.
  • Lightly spray 30 mini muffin tins, set aside.
  • Preheat oven 325 degrees f. Place rack in center.
  • Cream butter and sugar for about 2 minutes. Beat in vanilla. Add flour, cornstarch or rice flour, and salt and mix just until incorporated.
  • Roll dough into about 30 balls and place in each muffin tin. With your fingers, press the dough up the sides of the individual muffin tins and to make an indentation in the center.
  • Once filled, place the pan with the shells in the refrigerator for about 10 minutes. (this will help prevent the shortbread from puffing up).
  • Bake for approximately 18-20 minutes or until lightly browned. About halfway through the baking time, lightly prick each shortbread with tines of a fork to keep them from puffing up.
  • Place the pan on a wire rack to cool.
  • When completely cooled, remove the tarts. They are quite fragile so be careful when removing. (Use a toothpick and loosen the edges to remove).
  • Filling:.
  • (Making the filling a day ahead will allow the flavors to set in better).
  • Beat cream cheese until fluffy. Add the condensed milk, lemon juice, vanilla and process until smooth. Transfer to a bowl, cover and refrigerate until serving. You can make the filling serveral days in advance.
  • To serve:.
  • Fill the tart shells (spoon or pipe) with filling. The filled tarts can be made serveral hours in advance and refrigerated. Just before serving top with fresh berries or cut up fruit.

Nutrition Facts : Calories 148.4, Fat 10, SaturatedFat 6.3, Cholesterol 29.1, Sodium 49.9, Carbohydrate 12.7, Fiber 0.2, Sugar 7.3, Protein 2.3

SHORTBREAD CRUST



Shortbread Crust image

Simple and easy shortbread crust you'll love. Especially wonderful if your planning to make a peach pie.

Provided by Silly Rabbit

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 30m

Yield 8

Number Of Ingredients 4

1 cup butter
½ cup confectioners' sugar
2 cups all-purpose flour
¼ teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
  • Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 31.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 14.6 g, Sodium 179.4 mg, Sugar 7.8 g

SHORTBREAD PIE CRUST



Shortbread Pie Crust image

A great pie crust for any recipe that calls for shortbread crust.

Provided by JUDYDOTCOM

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 2h30m

Yield 24

Number Of Ingredients 4

3 cups butter, softened
⅝ cup light brown sugar
⅝ cup confectioners' sugar
4 ½ cups all-purpose flour

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Using your hands, mix butter, brown sugar, white sugar and flour together in a large bowl. Squeeze and work dough until it holds together. Press into three 9 inch pie pans and chill for 2 hours.
  • Bake for 15 minutes, or until lightly brown around the edges.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 26.6 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 14.6 g, Sodium 165.5 mg, Sugar 8.7 g

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