Easy Shortbread Tart Crust (No Roll)

"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."
 
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photo by MSippigirl photo by MSippigirl
photo by MSippigirl
photo by MSippigirl photo by MSippigirl
photo by Taviaclark photo by Taviaclark
Ready In:
35mins
Ingredients:
4
Yields:
1 10-inch tart
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ingredients

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directions

  • 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.

Questions & Replies

  1. What's the pie recipe in the picture. It looks good :)
     
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Reviews

  1. This crust was fantastic. Everyone loved it. My 9 year old daughter and I made it in the food processor and then smashed it into mini tart molds. I was afraid the crust would be chewy and tough because we really smashed it in to get it even, but it was not. The crusts were light and flaky and delicious. This is going to be my go-to recipe for tart crust. Thank you. (A triple recipe made 12 4 inch tarts and 12 2 inch tarts with a bit of dough left over.)
     
  2. Great recipe. I like substituting 1/4 of the flour with almond flour. A double recipe can be spread into a half sheet pan and baked. Be sure to poke several holes. I like to spread the cooled crust with lightly sweetened mascarpone and lots of beautiful fresh fruit.
     
  3. Dee-licious crust for my Strawberries & Cream Pie! I didn't want a thick crust so I reduced the flour to just a tad more than 1 cup, used 1 stick salted butter (omitted the salt), and 1/3 cup confectioners sugar. Turned out perfect and was really easy to work with. I beat the mixture with a mixer just until coarse crumbs formed then pressed into my pie plate. Will use it for a blueberries & cream pie next, then a lemon icebox pie. Thanks for sharing your simple yet delicious recipe!
     
  4. After looking at others' reviews, I also decided to make this crust with the Blueberry Sour Cream Pie. I did not prebake the crust. I thought it was fairly tasty, but it was a bit hard to get out of my 9-inch pie plate even thought I sprayed the plate. I had enough crust left over to make two mini crusts in a muffin tin. I topped one with strawberry Greek yogurt - great pairing!
     
  5. I made this and it was so easy and delicious! I had no problem pressing it into my glass pie pan as shown in the picture. I was even able to make little designes around the sides. I used salted butter instead of unsalted and it turned out perfect! I filled it with homemade lemon curd:) yummy!
     
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Tweaks

  1. Great recipe. I like substituting 1/4 of the flour with almond flour. A double recipe can be spread into a half sheet pan and baked. Be sure to poke several holes. I like to spread the cooled crust with lightly sweetened mascarpone and lots of beautiful fresh fruit.
     
  2. I made this and it was so easy and delicious! I had no problem pressing it into my glass pie pan as shown in the picture. I was even able to make little designes around the sides. I used salted butter instead of unsalted and it turned out perfect! I filled it with homemade lemon curd:) yummy!
     

RECIPE SUBMITTED BY

I live in southeast Virginia and am an executive secretary for the Army. I love to cook and love food. I have a picky, picky 8-yr old, but he is a true blue chocoholic and budding cook! I have two beautiful granddaughters who visit often. I am teaching them to cook too. <br> <br> <br><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif> <br> <br>I<img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg>
 
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