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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 10-inch tart 399g Recipe makes 1 10-inch tart) |
||
| Calories 2058 | ||
| Calories from Fat 1259 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 140.0g | 215% | |
| Saturated Fat 87.8g | 438% | |
| Monounsaturated Fat 36.0g | ||
| Polyunsaturated Fat 6.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 366mg | 122% | |
| Sodium 1566mg | 65% | |
| Potassium 242mg | 6% | |
| Total Carbohydrate 183.0g | 60% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 39.7g | ||
| Protein 20.8g | 41% | |
Easy Shortbread Tart Crust (No Roll)
By: SweetSueAl
Jun 14, 2009
Looked and looked on Zaar for just the shortbread crust and found many delicious crusts, but just not the one I was looking for. Perhaps I didn't key in the right search, but I found this recipe on the web and it's just what I was looking for...simple.
1 10-inch tart
Ingredients
- 3/4 cup butter, unsalted, room temperature
- 1/3 cup confectioners' sugar
- 1 1/2 cups flour, all purpose
- 1/4 teaspoon salt
Directions
1
Blend ingredients to make a soft dough.2
Pat into a 9 or 10 inch tart or pie pan.3
Prick crust well with fork.4
Bake in 350 degree oven for 15-20 minutes.
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- Course > Desserts > Pies & Tarts > Crusts/Pastry Dough
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
Featured Reviews for This Recipe
From: Ashley S.
On Jun 25, 2009
This was a delicious crust...it tasted good before I even cooked it! The only reason I am giving it 4 stars was because I found it almost impossible to press it into my pan! It wouldn't stop sticking to my fingers so I put a little water on my hands and that didn't work..Pam..didn't work...then I used the back of a measuring cup and that didn't work either! So I basically just gobbed it together and did the best I could. I also used this for the Blueberry sour cream pie and it was cooked perfect even without prebaking it. I will try this again...I just have to figure out why it was sticking to me! Oh, I also tried adding a tad more flour...didn't work!
From: Empire920
On Jun 18, 2009
Great recipe! Simple and easy to make... tastes great. I made this with Blueberry Sour Cream Pie. They are perfect together. For that recipe I did not prebake the crust... just rolled it into the pan, poured in the filling and baked according to pie instructions. This made a lot of crust for a 91/2 inch pie. (Which was fine for us!) Thanks!
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