Shortbread Fruit Tart Food

SHORTBREAD LEMON TART

Steps:

• Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.

FRUIT TART WITH SHORTBREAD CRUST

Steps:

• Cream together the butter and sugar in the steel bowl of your stand mixer or using hand mixer.
• Once the butter and sugar come together, add in the vanilla and mix. Now slowly add the flour in parts and also the salt.
• Mix till the dough comes together. You will know the dough is done when most of it sticks to the paddle.
• Cover the dough with a cling sheet and keep it in the refrigerator for 20-30 minutes.
• Using your fingers, press the dough into bottom and up sides of a 9-inch tart pan.
• Use a spatula on back of a spoon to smooth the dough.
• Prick the crust all over using a fork.
• - Cover the tart pan with a cling sheet and put in the freezer for 15 minutes to chill.
• - Preheat the oven to 375 degrees F.
• Bake the crust for 15-20 minutes or till it's golden brown in color..
• Let the crust cool completely and then fill it with custard/pastry filling of your choice.
• Decorate the tart with fresh fruits of your choice.
• Keep the tart in fridge to set.
• Take it out 10 minutes before serving. Cut the fruit tart into pieces and serve with some whipped cream on top.

SHORTBREAD CRUST

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.

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.

APPLE SHORTBREAD TART

Steps:

• Preheat the oven to 375 degrees.
• Place the dry ingredients for the crust in a large bowl and blend them.
• Add the butter, egg yolk, and cream.
• Using your hands, work the mixture quickly until it is crumbly.
• Press it into the bottom of a 9-inch spring form pan.
• For the filling, arrange the apples in a pattern over the dough.
• Mix the rest of the filling ingredients together until crumbly.
• Sprinkle this over the apples.
• Bake for about 40 minutes.

SHORTBREAD FRUIT TARTLETS

Steps:

• Preheat oven to 300 degrees.
• In a large mixing bowl, cream butter and sugar.
• Add flour and mix well.
• Shape into 1 inch balls and press into the bottom and up the sides of greased mini muffin cups.
• Bake for 20 minutes or until very lightly browned.
• Cool for 15 to 20 minutes and then carefully remove from pans.
• Spoon pie filling or preserves into each tart (I use a baby spoon to do this--it's much easier than a regular teaspoon).

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 FOR CUSTARD TART

Steps:

• In a mixing bowl, cream butter and sugar until light and fluffy with electric mixer (about 3 minutes).
• Add extract; mix thoroughly (1 minute).
• Incorporate flour little at a time; mixing until thoroughly combined.
• Cover bowl with plastic wrap and chill for 1 hour.
• Turn dough out on a lightly floured board and roll out to 1/3" thickness.
• Line a tart pan (10" x 1" high with removable bottom) with the pastry dough.
• Prick dough and place in a preheated oven at 350 degrees.
• Bake for 15- 20 minutes or until golden brown.
• Remove from oven; cool and fill with pastry cream top with fresh fruit (kiwi, banana, strawberry, green seedless grapes, blueberries).

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.