Shortbread Tart Crust
A buttery, crumbly base that presses into the pan and bakes into a crisp shell.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Eggs, Wheat
This shortbread tart crust comes together with just a handful of pantry staples and no rolling pin required, since the dough presses directly into the pan. It bakes up sandy and crisp, sturdy enough to hold custards, curds, or fresh fruit fillings without going soggy. Use it as the foundation for any tart that calls for a sweet, cookie-like shell.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1 teaspoon vanilla extract
Method
-
In a food processor, combine the flour, powdered sugar, and salt; pulse a few times to blend.
-
Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with no large butter chunks remaining.
-
Add the egg yolk and vanilla extract, then pulse just until the dough comes together and clumps when pressed between your fingers.
-
Turn the dough into a 9-inch tart pan with a removable bottom and press it evenly into the base and up the sides using your fingers or the bottom of a measuring cup.
-
Prick the bottom of the crust a few times with a fork, then chill the crust in the freezer to firm up the butter.
-
Preheat the oven to 350°F.
-
Line the chilled crust with parchment paper and fill with pie weights or dried beans, then bake until the edges are set.
-
Remove the parchment and weights, then continue baking until the crust is golden and dry to the touch.
-
Cool the crust completely in the pan on a wire rack before filling.
Rate this recipe
Shortbread Tart Crust
This shortbread tart crust comes together with just a handful of pantry staples and no rolling pin required, since the dough presses directly into the pan. It bakes up sandy and crisp, sturdy enough to hold custards, curds, or fresh fruit fillings without going soggy. Use it as the foundation for any tart that calls for a sweet, cookie-like shell.
1 hr 5 min 8 slices 210 cal
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1 teaspoon vanilla extract
Method
- 1
In a food processor, combine the flour, powdered sugar, and salt; pulse a few times to blend.
- 2
Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with no large butter chunks remaining.
- 3
Add the egg yolk and vanilla extract, then pulse just until the dough comes together and clumps when pressed between your fingers.
- 4
Turn the dough into a 9-inch tart pan with a removable bottom and press it evenly into the base and up the sides using your fingers or the bottom of a measuring cup.
- 5
Prick the bottom of the crust a few times with a fork, then chill the crust in the freezer to firm up the butter.
- 6
Preheat the oven to 350°F.
- 7
Line the chilled crust with parchment paper and fill with pie weights or dried beans, then bake until the edges are set.
- 8
Remove the parchment and weights, then continue baking until the crust is golden and dry to the touch.
- 9
Cool the crust completely in the pan on a wire rack before filling.