Buttery Shortbread Tart Shell
Ingredients
10 tablespoons unsalted butter, softened
1/4 cup plus 2 tablespoons powdered sugar
1 teaspoon vanilla
1/2 teaspoon grated lemon zest
1⅓ cups flour
Filling
Fruit
Pastry cream (in other recipe)
1/4 cup jelly
Original Source
This is adapted from a recipe in Carol Prager’s 365 Great Cakes & Pies.
Instructions
Preheat oven to 350°. In a large bowl, beat together butter, powdered sugar, vanilla, and lemon zest with an electric mixer on medium speed. Beat until light and fluffy, 1 to 2 minutes.
Gradually add flour, beating until well combined.
With lightly floured fingers, press dough into a 9-inch tart pan with a removable bottom.
Prick bottom of pastry with a fork.
Bake 24 to 26 minutes, or until golden.
Cool completely on a wire rack before filling.
Notes from Mom
Here are the recipes for a buttery shortbread tart shell and classic pastry cream. You don’t need to add the zest to the tart shell dough if you don’t want to. After filling the baked tart shell with the custard, decorate the top with a mix of fruit: strawberries (cut in half), blueberries, raspberries, drained Mandarin oranges, and/or kiwi slices. Melt about 1/4 cup of jelly (currant or apricot work well), and gently brush the fruit with the jelly using a basting brush. Refrigerate until serving. Note: be sure to use jelly, not jam or preserves.
Fill the tart with classic pastry cream (recipe included), and then put fresh berries on top.
Love,
Mom
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