If you haven’t made shortbread crust before, you have to try it! It’s a sweet cookie crust that’s so easy to make and delicious that you’ll wonder why you’ve not been making it this way forever! I just know you’ll love it as much as I do. perfect for fruit tarts, cream pies, and so much more. I’ve used it as a pie crust for my Rhubarb Strawberry Pie and the base for my Strawberry Tart. The options are endless.
Step By Step Instructions
Preheat the oven to 300°F/148°C and grease a 9-inch removable bottom tart pan. A slow bake at a low temperature gives it an even color and texture all the way through the crust giving it the snap a good shortbread should have. Using a food processor or mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, and brown sugar vigorously until pale and fluffy, about 3 minutes. In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until just blended, being careful not to over mix. The mixture will be sandy with some large clumps (when it’s pinched between). Transfer the Shortbread Crust {Sablé Breton} mixture to the prepared pan. Press the mixture evenly around the base and sides. You can do this with floured hands or by using a cup to press and flatten it. Use a fork to dock the bottom of the dough all over. This will help keep the puffing to a minimum and allow the heat to be distributed better. Cover with plastic wrap and allow the dough to rest for at least 30 minutes. If you’re using it for a shell, bake for 45 minutes or until the edges are lightly browned. Cool completely in the pan on a cooling rack before pressing the bottom of the pan up through the middle and gently remove it from the pan before filling. If you are using a filling that needs to bake in the crust, partially bake the crust for 15 minutes, then fill and bake as directed. I filled the tart pictured below with the filling from my lemon squares and it was delicious! Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
