A buttery, delicate shortbread pastry that bakes to a crisp, tender tart shell—ideal for lemon, fruit, or cream-filled desserts.
Recipe Information
Total Time:
Yield:
two 9-inch tarts or six 4-inch tarts
Ingredients
2 cups all-purpose flour
½ cup confectioners’ sugar
¼ teaspoon salt
2 tablespoons grated lemon zest (optional for lemon-filled tarts)
1 cup unsalted cold butter, sliced
3 to 4 tablespoons ice-cold water
Directions
In a mixing bowl combine flour, sugar, salt, and zest (if using). Cut butter into flour mixture until pieces are pea-size.
Add water, 1 tablespoon at a time, mixing with fork after each addition just until moist enough to hold together.
Lightly butter tart pans or spray with nonstick cooking spray. Evenly press dough into pans, making neat edges. Place small tart pans on a baking sheet. Bake in preheated 350°F oven for 20 minutes.
