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Shortbread crust


Shortbread Crust:

one cup (130 grams) all goal flour

1/eight teaspoon salt

1/3 cup (35 grams) confectioners sugar (powdered or icing sugar)

1/2 cup (113 grams) cold unsalted butter, cut into little chunks


Shortbread Crust: Lightly butter, or spray with a non stick vegetable spray, an eight or 9 inch (twenty-23 cm) tart pan with a removable bottom.

In your food processor, place the flour, sugar, and salt and approach to mix. Add the cold butter and pulse right up until the pastry begins to come collectively and type clumps. Transfer the pastry to the ready pan and, utilizing your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Gently pierce the bottom of the crust with the tines of a fork. (This will avoid the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will support avoid the crust from shrinking although it bakes.)

Preheat oven to 425 degrees F (220 degrees C) and place rack in the center of the oven.

Location the tart pan on a bigger baking sheet and bake the crust until finally golden brown, about 13 – 15 minutes. Take away from oven and area on a wire rack to cool. It is now prepared to be filled.

If desired, seal the cooled crust with an apricot glaze or melted chocolate. The shortbread crust can be covered and stored for a handful of days.

Apricot Glaze: Heat 1/four cup (60 ml) apricot jam or preserves in the microwave, or in a little saucepan above medium heat, right up until liquid (melted). Strain the jam via a fine strainer to eliminate any fruit lumps. Brush the warm glaze onto the bottom and sides of the cooled pastry crust.

Chocolate Glaze: Melt one ounce (30 grams) of semi-sweet chocolate in the microwave. Brush the melted chocolate in excess of the bottom and sides of the cooled pastry crust.


Crusts play such an crucial part when creating pies and tarts. Whilst we typically consider of them as only a shell to hold a filling, we also want to believe about how their taste and texture will pair with that filling. One particular of my favored crust recipes is this Shortbread Crust, that has a buttery sweet flavor and a crisp texture. It is like a shortbread cookie only in tart kind. It goes properly with cream fillings, fruit fillings, chocolate fillings, and even nut fillings. It is swift and easy to make, only wants 15 minutes of chilling time in the freezer, and will take under 15 minutes to bake. Certainly a excellent recipe to have in our repertoire.

This Shortbread Crust recipe can make ample pastry for an 8 or 9 inch (twenty to 23 cm) tart. I like to butter or lightly spray the tart pan with a single of these vegetable cooking spray as this can make it considerably simpler to eliminate the sides and bottom of the pan following baking. Now, this Shortbread Crust is easily created in your foods processor. Make positive to have the butter cold from the fridge and minimize it into small pieces so it blends easily into the flour. Also, considering that the taste of this crust comes largely from the butter, consider to use 1 of very good high quality. To make the pastry 1st method the dry substances with each other, and then add the butter. Pulse the elements just till the pastry starts to clump together, but is not a sound ball. Then transfer the pastry to your prepared tart pan and spread it evenly in excess of the bottom and up the sides of the pan. This can be done with your fingers or the back of a spoon. The bottom of the pastry is then pricked to stop puffing up during baking.

Much more often than not, this Shortbread Crust is pre baked. Typical practice is to line and fill the unbaked pastry crust with pie weights or rice before baking to stop the pastry from shrinking and puffing up. But you can eradicate this step by putting the unbaked pastry crust in the freezer for 15 minutes. This sets the crust which prevents these difficulties. The pastry is baked at a higher temperature until golden brown, about 13-15 minutes. When the pastry shell has been baked, you may possibly want to ‘seal’ the crust. This ‘sealing’ prevents the tart filling from softening the crust over time. You can spread a thin layer of warmed apricot glaze, or even melted chocolate, more than the pastry once it has fully cooled. The unfilled baked pastry crust can be covered and stored for a few days prior to filling.

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