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.
- 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.
- 1 1/4 cups flour all purpose
- 4 oz butter unsalted, cut into pieces
- 1 Tbsp sour cream
- 2 Tbsp sugar granulated
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.