The arrival of the holidays means being busy busy busy. There’s presents to buy and wrap, decorating the house, and parties to attend. With all the hustle it can be easy to cave to your local grocery store for ready-made desserts. I get it.
As much as I love my desserts. I don’t like spending hours and hours constructing them. The simpler the better, without sacrificing taste.
The following is a shortbread crust you can make in the food processor. If you’ve tried my French Patisserie fruit tart, Tart aux Pommes or Strawberry tart, you know this crust comes together in a snap. The ingredients are simple and won’t have you running to the store in a blizzard. What a relief! You can use this shortbread crust with the filling of your choice. The world is your oyster, or pastry in this case.
PRO TIPS:
- A popsicle stick or chopstick can level out your shortcrust bottom to help you build thicker sides. Think shortcrust zen garden.
- Pack the edges tight with your fingers and use a water glass for the bottom part. This will keep your crust from crumbling.
How to make shortbread crust:
Step 1: Place all the crust ingredients in a food processor.
Step 2: Pulse the food processor until the it starts to look like corn meal and is well combined.
Step 3: Pour the mixture into a 10 inch non-stick tart pan with a removable bottom
and push to the sides with a popsicle stick or chop stick. Make a thin layer in the middle and thicker on the sides.
Step 4: Press the middle of the mixture into the tart pan or you can use a flat bottom water glass. Press firmly to get a tight crust.
Step 5: Work the side up to the top edge of the tart pan and press tightly with your fingers.
Step 6: Bake in a 375 degree oven for 15 minutes or until golden brown around the edges.
How to make Shortbread Crust
A simple recipe to make shortbread crust for a variety of desserts.
Ingredients
- 1 1/4 cups flour all purpose
- 4 oz butter unsalted, cut into pieces
- 1 Tbsp sour cream
- 2 Tbsp sugar granulated
Instructions
Preheat oven to 375 degrees
Place all crust ingredients in a food processor and process until it looks like cornmeal.
Spread mixture with a popsicle stick to the sides. Press mixture into a 10" tart pan and bake for about 15 minutes or until golden brown.
Elaine Benoit
I have to say that I’ve looked at a lot of shortbread crust recipes and yours not only looks delicious and perfect, but it DOES look like the easiest. I can not wait to make your crust the next time I make a crust!
Pam Greer
I always through shortbread crusts sounded difficult! You make it look so easy, thank you for the step by step photos!
Analida
This one is so easy and it works every time too!
Dawn
Love shortbread! We always ave them this time of year. Love the idea of making a crust for a tart. YUM!
Aleta
Shortbread crust is definitely my favourite type of dessert crust. Your recipe looks absolutely delicious and the instructions are super easy to follow! Thanks for sharing 🙂
Analida
Thanks Aleta! This recipe has never failed me! Enjoy!
Farwin | Love & other Spices
Love shortbread crusts and yours look the easieat! I love how you included the step by step photos.I’m bookmarking this recipe.
Analida
I love making a fast and easy apple tart with this crust! So good!
Kiki Johnson
Sour cream, huh? I have been struggling shortcrust pastry ever since I got into baking and have yet to find a recipe that works every time! Will sure bookmark this one! Thanks for sharing
Analida
I use this one all the time and it never fails. Just be sure to pack it tightly so it is not crumbly. Enjoy!
Jennifer
I love shortbread and this crust does look so easy to make! I can’t wait to make a fruit tart for the holidays!
Analida
Check out my French Pastisserie fruit tart for a really tasty dessert! https://ethnicspoon.com/french-patisserie-fruit-tart/
Shannon
This recipe is one of the reasons why I will never part with my food processor! Definitely love the simplicity of this!
Analida
Simple and easy wins every time!
Marisa Franca
Love all of tips and tricks to making shortbread crust. I’ve hesitated making it because I thought it would be too difficult and not turn out like it should. but you make it look so simple. And a food processor is a necessity in our kitchen. We use it for bread, pasta dough, cookies, and so much more. Now I can use it for a shortbread crust.
Amanda Mason
Is this recipe SERIOUSLY only 4 ingredients?!? I’m LOVING this shortbread crust! So simple and looks SO amazing! I make pies all the time and I so need this! These step-by-step instructions are super helpful to me, too!!
[email protected]
this is super helpful! I love shortcrust pastry but usually I’m lazy and buy it! great tips!
Tammy
I love this…great tips for the perfect crust and that custard tart is stunning with the fruit on top! <3
Natalie
Oh wow, it looks sooo delicious Perfect. When you do it it looks so easy to make but when I do it it’s super hard. But I’ll give your recipe a try. I think that with your instructions and tips I will finally able to make perfect crust.
Judy
HELLo:
I am delighted to find this recipe. I will make some modifications, mostly because I never bake or cook without doing so. Haha.
!/2 whole wheat pastry flour and 1/2 white. What I like about this recipe is the low amount of sugar, the use of granulated sur=gar instead of powdered–I hate powdered sugar. The addition of sour cream is an excellent idea. I think it will be great as a base for my cheesecake bars.
I can’t wait to peruse your site and learn a whole lot more. Thank you. Happy holidays.
Judy in Washington.