Shortbread Crust
User Reviews
4.8
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Course
Dessert
Shortbread Crust
Description
The Shortbread Crust recipe uses a simple mixture of flour, powdered sugar, salt, and cold sticks of butter. Pulsing the ingredients together in a food processor forms a dough that is initially powdery but soon clumps together as the butter is evenly incorporated. The dough is pressed firmly and evenly into a tart pan, including the sides and bottom. Pricking the dough with a fork allows steam to escape during baking, reducing bubbles and promoting even baking.
Chilling the crust for an hour before baking solidifies the butter pieces and helps reduce shrinking during oven heat. Baking at a relatively high temperature (425°F) encourages browning for a golden crust with a crisp texture, typical of shortbread. The crust is baked on a foil-lined sheet pan to catch any overflow from the filling, keeping the oven clean.
This crust's rich, buttery flavor and firm yet tender crumb make it suitable for sweet or savory tarts, providing a sturdy base that complements various fillings without overpowering them.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup powdered sugar
- ½ teaspoon salt
- 1 ½ butter 6 ounces, cut in small pieces, cold, sticks
Instructions
- Lightly spray an 11-inch tart pan with removable bottom with cooking spray. Line a sheet pan with foil or parchment paper for easy clean up (just in case any of the filling bubbles up over the top) if desired.
- Combine all ingredients in the bowl of a food processor. Pulse, with 10 second pulses, until dough starts to form clumps. This will take anywhere from 30 seconds to a minute. Stop as soon as the mixture clumps and turn out into a tart shell. Don't worry if it seems quite powdery at first. It will take longer than a regular pie crust dough. Just keep pulsing until it begins to clump.
- Using your fingertips, press dough evenly up sides of pan and onto the bottom.
- Prick the dough lightly with a fork.
- Cover with plastic wrap or foil and place in refrigerator for 1 hour. This will help keep the crust from shrinking when it hits a hot oven.
- Preheat oven to 425˚F.
- Remove from the refrigerator and remove plastic wrap or foil. Place tart on the prepared sheet pan and bake for 8-12 minutes or until light golden brown. Cool completely before adding the filling and proceeding with directions.
User Reviews
Overall Rating
4.8
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