Shortbread Fruit Tartlets Recipes

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SHORTBREAD LEMON TART



Shortbread Lemon Tart image

For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 14

3 large eggs
1-1/4 cups sugar
1/4 cup lemon juice
1 tablespoon grated orange zest
1/4 cup butter, melted
CRUST:
1 cup all-purpose flour
1/3 cup confectioners' sugar
1/2 cup ground almonds
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 cup cold butter, cubed
Additional confectioners' sugar
Fresh raspberries, optional

Steps:

  • Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.

Nutrition Facts : Calories 330 calories, Fat 18g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 158mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

CHEESE-FILLED SHORTBREAD TARTLETS



Cheese-Filled Shortbread Tartlets image

Bite-size treats are a nice addition to a dessert buffet. You can store cooled, baked tart shells in an airtight container at room temperature overnight or in the freezer for a few weeks.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1 cup sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 cup butter, softened
1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1 tablespoon cornstarch
Fresh raspberries and mint sprigs, optional

Steps:

  • In a small bowl, beat cream cheese until smooth. Gradually beat in the milk, lemon juice and vanilla. Cover and refrigerate for 8 hours or overnight., In another bowl, beat the butter, flour, confectioners' sugar and cornstarch until smooth. Roll into 1-in. balls. Place in greased miniature muffin cups; press onto the bottom and up the sides. Prick with a fork., Bake at 325° for 20-25 minutes or until golden brown. Immediately run a knife around each tart to loosen completely. Cool in pans on wire racks., Pipe or spoon 1 tablespoon cheese filling into each tart shell. Cover and refrigerate until set. Just before serving, garnish with raspberries and mint if desired.

Nutrition Facts : Calories 121 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 65mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

TINY SHORTBREAD TARTS



Tiny Shortbread Tarts image

Says field editor Kim Marie Van Rheenen of Mendota, Illinois, "These tasty little tarts are nice for a family, kids love having their own tiny pies. For company, I use a variety of fillings and arrange them on a pretty platter."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 4

1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 can (21 ounces) raspberry, cherry or strawberry pie filling

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.

Nutrition Facts : Calories 190 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 114mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

FRUIT TART WITH SHORTBREAD CRUST



Fruit Tart With Shortbread Crust image

Shortbread crust tart filled with fresh fruits

Provided by Manali

Categories     Dessert

Number Of Ingredients 7

1.5 cups + ¼ cup all purpose flour
¾ tsp vanilla
1.5 sticks butter [unsalted (at room temperature])
½ cup sugar
a pinch salt
2.5 cups thick custard (prepared)
sliced fruits [I used strawberries (raspberries, blueberries, kiwi])

Steps:

  • Cream together the butter and sugar in the steel bowl of your stand mixer or using hand mixer.
  • Once the butter and sugar come together, add in the vanilla and mix. Now slowly add the flour in parts and also the salt.
  • Mix till the dough comes together. You will know the dough is done when most of it sticks to the paddle.
  • Cover the dough with a cling sheet and keep it in the refrigerator for 20-30 minutes.
  • Using your fingers, press the dough into bottom and up sides of a 9-inch tart pan.
  • Use a spatula on back of a spoon to smooth the dough.
  • Prick the crust all over using a fork.
  • - Cover the tart pan with a cling sheet and put in the freezer for 15 minutes to chill.
  • - Preheat the oven to 375 degrees F.
  • Bake the crust for 15-20 minutes or till it's golden brown in color..
  • Let the crust cool completely and then fill it with custard/pastry filling of your choice.
  • Decorate the tart with fresh fruits of your choice.
  • Keep the tart in fridge to set.
  • Take it out 10 minutes before serving. Cut the fruit tart into pieces and serve with some whipped cream on top.

Nutrition Facts : Calories 974 kcal, Carbohydrate 183 g, Protein 23 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 181 mg, Sodium 298 mg, Fiber 2 g, Sugar 67 g, ServingSize 1 serving

SHORTBREAD FRUIT TARTLETS



Shortbread Fruit Tartlets image

These are delicious litte fruit tart cookies that are great for kids and adults alike. For kids, you can even try filling them with pudding if they don't like fruit filling. They look great arranged on a platter with assorted fillings.

Provided by Karen..

Categories     Pie

Time 40m

Yield 36 tarts

Number Of Ingredients 4

1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 (21 ounce) can cherry pie filling or 1 (21 ounce) can fruit preserves, of your choice

Steps:

  • Preheat oven to 300 degrees.
  • In a large mixing bowl, cream butter and sugar.
  • Add flour and mix well.
  • Shape into 1 inch balls and press into the bottom and up the sides of greased mini muffin cups.
  • Bake for 20 minutes or until very lightly browned.
  • Cool for 15 to 20 minutes and then carefully remove from pans.
  • Spoon pie filling or preserves into each tart (I use a baby spoon to do this--it's much easier than a regular teaspoon).

PRESS-IN SHORTBREAD TART SHELL



Press-In Shortbread Tart Shell image

Use this easy crust recipe for our Pumpkin Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Thanksgiving Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 5

6 tablespoons unsalted butter, softened
1/4 cup sugar
2 large egg yolks
1 1/2 cups all-purpose flour
1 1/2 teaspoons coarse salt

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.

EASY MINI LEMON TARTS WITH SHORTBREAD CRUST



Easy Mini Lemon Tarts with Shortbread Crust image

These lemony mini tarts are rich and satisfying! The optional fresh fruit garnish adds a beautiful color and a lovely contrast in flavors. Serve individual mini-tarts garnished with fresh berries and sprinkled with confectioner's sugar, if desired.

Provided by Bibi

Time 40m

Yield 6

Number Of Ingredients 9

1 cup white sugar
⅓ cup fresh lemon juice
3 large eggs
3 tablespoons all-purpose flour
1 tablespoon lemon zest
2 cups all-purpose flour
1 cup unsalted butter, softened
½ cup white sugar
½ teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
  • Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
  • Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
  • Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.

Nutrition Facts : Calories 670.3 calories, Carbohydrate 86.3 g, Cholesterol 174.3 mg, Fat 33.6 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 20.3 g, Sodium 200.3 mg, Sugar 50.7 g

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