Press In Shortbread Tart Shell Food

PRESS-IN SHORTBREAD PIE CRUST

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

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

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.

EASY MINI LEMON TARTS WITH SHORTBREAD CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
• Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
• Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
• Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.

SHORTBREAD CRUST

Steps:

• Mix all ingredients together until crumbly.
• Press into bottom and sides of 9 inch pie plate, Brush with egg yolk.
• Bake in 350°F (180°C) oven about 15 minutes until lightly browned.
• Cool and fill.

EASY SHORTBREAD TART CRUST (NO ROLL)

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.

MINI SHORTBREAD TART SHELLS

Steps:

• Set oven to 300 degrees.
• Prepare mini muffin tins.
• In a bowl mix all ingredients with an electric hand mixer until well blended.
• Pinch off small pieces of dough (do not roll the dough first) using your fingers pat into the muffin tins to form a "shell".
• Prick the bottoms with a fork.
• Bake for about 20 minutes (during the baking time prick bottoms again if the shells puff up.
• Cool and fill as desired.