Press In Shortbread Tart Shell Recipes

PUMPKIN TART WITH PRESS-IN SHORTBREAD TART SHELL

Steps:

• Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust.
• Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 55 to 60 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. Serve chilled, topped with whipped cream if desired.

SHORTBREAD CRUST, SABLE BRETON CRUST

Steps:

• Preheat the oven to 350 F (177 C). Prepare your pan by lightly oiling or lining with parchment paper.
• In the bowl or a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, mix together all of the ingredients at once. The mixture will be very crumbly.
• Using damp hands, transfer the dough crumbs into the prepared dish and pat down evenly. Use a fork to dock the dough all over.
• Bake on the middle rack at 350 F (177 C). If the filling will need to be baked, par-bake the crust for 20-23 minutes until the edges are lightly browned. If the filling will not need to be baked, bake for 30-33 minutes until the crust is completely cooked and let cool completely.
• Use as the crust for lemon bars, cheesecake, ice box pie, fruit bars, etc.

TINY SHORTBREAD TARTS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.

EASY SHORTBREAD TART CRUST (NO ROLL)

Steps:

• Blend ingredients to make a soft dough.
• Pat into a 9 or 10 inch tart or pie pan.
• Prick crust well with fork.
• Bake in 350 degree oven for 15-20 minutes.

PRESS-IN SHORTBREAD TART SHELL

Steps:

• Stir together butter and sugar in a medium bowl. Stir in yolks. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 10-inch tart pan with a removable bottom. Freeze until firm, about 20 minutes. Meanwhile preheat oven to 375 degrees.
• Bake, rotating halfway through, just until crust turns golden around the edges, 12 to 15 minutes. Let cool in tart pan on a wire rack, 1 hour.

SHORTBREAD CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
• Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

MINI SHORTBREAD TART SHELLS

Steps:

• Set oven to 300 degrees.
• Prepare mini muffin tins.
• In a bowl mix all ingredients with an electric hand mixer until well blended.
• Pinch off small pieces of dough (do not roll the dough first) using your fingers pat into the muffin tins to form a "shell".
• Prick the bottoms with a fork.
• Bake for about 20 minutes (during the baking time prick bottoms again if the shells puff up.
• Cool and fill as desired.

PâTE SUCRéE (SWEET TART DOUGH)

Steps:

• In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt on medium speed until pale and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the flour and mix on low speed for about 30 seconds, until the flour is incorporated. The mixture will look like wet, clumpy sand. Add the egg yolk and mix on low speed until the yolk is evenly incorporated and the dough is clumpy, about 30 seconds. Using your hand, lightly knead the dough into a ball inside the bowl. Remove the dough from the bowl, press it into a 6-inch disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes. (The dough can be tightly wrapped in plastic and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. If frozen, thaw it in the refrigerator overnight before using.)
• Lightly spray a 10-inch tart pan with a removable bottom or a 9-inch pie shell with nonstick cooking spray with flour. Place the chilled dough inside the pan. Pinch off pieces of dough and press them against the sides of the pan to reach just shy of a ¼ inch thick and about ⅛ inch above the rim (you'll trim the top later). Using the heel of your hand, press the rest of the dough evenly into the bottom of the pan. (It will look like a mess, and it may seem like you won't have enough dough at first, but have faith, it will come together.) Be sure there are no seams in the dough, and press it squarely along the corners where the bottom meets the sides to avoid extra-thick edges. Use a paring knife to trim the top edge of the dough so it is even with the rim of the pan. Cover with plastic wrap and place in the freezer for at least 30 minutes to chill.
• Preheat the oven to 350°F and set an oven rack in the middle position.
• Place the chilled pâte sucrée on a baking sheet (for easy handling) and bake for 23 to 26 minutes, or until lightly golden. Let cool to room temperature on a wire rack.