Shortbread Tart Shell

Shortbread Tart Shell

A buttery, crisp crust pressed by hand, no rolling pin required.

Total 1 hr 7 min Makes 8 slices Calories 210/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This shortbread tart shell bakes into a tender, sandy-textured crust that holds its shape under custards, curds, or fresh fruit fillings. Made by creaming butter and sugar before working in flour, the dough is simply pressed into the pan rather than rolled, making it a forgiving base for both sweet and fruit-forward tarts.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 egg yolk

Method

  1. Preheat the oven to 350°F. Lightly grease a 9-inch tart pan with a removable bottom.

  2. Whisk together the flour, powdered sugar, and salt in a medium bowl.

  3. In a separate large bowl, beat the softened butter until smooth and creamy, about 1 minute.

  4. Add the vanilla extract and egg yolk to the butter and beat until combined.

  5. Add the flour mixture to the butter mixture and mix on low speed until the dough just comes together and looks sandy but cohesive.

  6. Press the dough evenly into the bottom and up the sides of the prepared tart pan using your fingers, forming an even layer about 1/4 inch thick.

  7. Chill the shell in the refrigerator to firm up the butter before baking.

  8. Prick the bottom of the chilled shell with a fork, line with parchment paper, and fill with pie weights or dried beans.

  9. Bake until the edges are set and lightly golden, 15 minutes.

  10. Remove the parchment and weights, then continue baking until the base is pale golden and dry to the touch, 5 minutes.

  11. Cool the shell completely in the pan on a wire rack before filling.

Rate this recipe

★ 4.4 (1)

Shortbread Tart Shell

This shortbread tart shell bakes into a tender, sandy-textured crust that holds its shape under custards, curds, or fresh fruit fillings. Made by creaming butter and sugar before working in flour, the dough is simply pressed into the pan rather than rolled, making it a forgiving base for both sweet and fruit-forward tarts.

1 hr 7 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, softened
  • 1 teaspoon vanilla extract
  • 1 egg yolk

Method

  1. 1

    Preheat the oven to 350°F. Lightly grease a 9-inch tart pan with a removable bottom.

  2. 2

    Whisk together the flour, powdered sugar, and salt in a medium bowl.

  3. 3

    In a separate large bowl, beat the softened butter until smooth and creamy, about 1 minute.

  4. 4

    Add the vanilla extract and egg yolk to the butter and beat until combined.

  5. 5

    Add the flour mixture to the butter mixture and mix on low speed until the dough just comes together and looks sandy but cohesive.

  6. 6

    Press the dough evenly into the bottom and up the sides of the prepared tart pan using your fingers, forming an even layer about 1/4 inch thick.

  7. 7

    Chill the shell in the refrigerator to firm up the butter before baking.

  8. 8

    Prick the bottom of the chilled shell with a fork, line with parchment paper, and fill with pie weights or dried beans.

  9. 9

    Bake until the edges are set and lightly golden, 15 minutes.

  10. 10

    Remove the parchment and weights, then continue baking until the base is pale golden and dry to the touch, 5 minutes.

  11. 11

    Cool the shell completely in the pan on a wire rack before filling.