Shortbread Crust

Name: Shortbread Crust
Cook time: 15 min
Total time: 45 min
Yield: 1
Ingredients: 3/4 c. all-purpose flour; c. cornstarch; c. confectioners' sugar; tsp. salt; 1/2 c. butter (no substitutions); 1 tsp. vanilla extract

Published: Dec 7, 2006

Yields:

Cook Time:

15 mins

Total Time:

45 mins

Cal/Serv:

155

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The melt-in-your-mouth texture of this crust is delicious with our Raspberry-Ganache Tart.

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Ingredients

3/4 cup all-purpose flour
cup cornstarch
cup confectioners' sugar
tsp. salt
1/2 cup butter (no substitutions)
1 tsp. vanilla extract

Directions

1. Step 1Preheat oven to 325 degrees F. In medium bowl, with fork, stir flour, cornstarch, sugar, and salt. With pastry blender or 2 knives used scissor-fashion, cut in butter and vanilla until fine crumbs form and mixture is just moist enough to hold together. Pat dough into 9-inch round tart pan with removable bottom.
2. Step 2For ease of handling, place sheet of plastic wrap over dough and smooth dough over bottom and upside of pan. Remove and discard plastic wrap. With fork, prick dough at 1/2-inch intervals to prevent puffing and shrinking during baking. Place tart shell in freezer 10 minutes or refrigerate 30 minutes to firm crust.
3. Step 3Bake tart shell 28 to 30 minutes or until golden. Cool crust completely in pan on wire rack.