Description
This easy and delicious shortbread crust is made with simple ingredients for a dense, buttery base perfect for a variety of tart fillings. With its tender texture and subtle sweetness, it bakes to a golden perfection and can be used for pies and tarts of all kinds.
Ingredients
Shortbread Crust Ingredients
- 6 tablespoons unsalted butter, at room temperature
- ¾ cup all-purpose flour
- ½ cup white whole wheat flour or additional all-purpose flour
- ⅓ cup powdered sugar
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon water
Instructions
- Prepare the Pan: Coat a 9-inch round tart pan with a removable bottom with nonstick spray to prevent sticking and ensure easy removal of the crust once baked.
- Mix Ingredients: In a standing mixer fitted with a paddle attachment or a large mixing bowl, combine the butter, all-purpose flour, white whole wheat flour, powdered sugar, salt, vanilla extract, and water. Mix until the mixture resembles a dry cookie dough that holds together when pressed between your fingers.
- Form the Crust: Press the dough evenly along the bottom and up the sides of the prepared tart pan. Trim off any excess dough that overhangs the pan to create a neat edge. Prick the dough all over with the tines of a fork to prevent bubbles during baking.
- Freeze the Crust: Place the tart pan with the dough into the freezer for 15 minutes. This helps the dough firm up, which prevents shrinkage or warping during baking.
- Preheat Oven: While the crust is freezing, position a rack in the center of the oven and preheat the oven to 350°F (175°C).
- Bake the Crust: Bake the crust for 18 to 20 minutes, or until the edges turn golden and the crust is cooked through. Baking times can vary slightly depending on your oven.
- Cool Completely: Remove the crust from the oven and let it cool completely in the pan before filling or serving. This prevents the crust from becoming soggy when filled.
Notes
- Storage: Store the baked shortbread crust at room temperature, tightly wrapped with plastic wrap to prevent it from drying out.
- Freezing: You can freeze the dough before baking or freeze the baked crust. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before using.