Food & Cooking Recipes Holidays & Events Thanksgiving Recipes Press-In Shortbread Tart Shell 3.0 (171) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 1 10-inch tart Use this easy crust recipe for our Pumpkin Tart. Ingredients 6 tablespoons unsalted butter, softened ¼ cup sugar 2 large egg yolks 1 ½ cups all-purpose flour 1 ½ teaspoons coarse salt Directions 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. Print