Press-In Shortbread Tart Shell
Use this easy crust recipe for our Pumpkin Tart.
- 6 tablespoons unsalted butter, softened
- 1/4 cup sugar
- 2 large egg yolks
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons coarse salt
Stir together butter and sugar in a medium bowl. Stir in yolks. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 10-inch tart pan with a removable bottom. Freeze until firm, about 20 minutes. Meanwhile preheat oven to 375 degrees.
Bake, rotating halfway through, just until crust turns golden around the edges, 12 to 15 minutes. Let cool in tart pan on a wire rack, 1 hour.