Food & Cooking Recipes Holidays & Events Thanksgiving Recipes Press-In Shortbread Tart Shell 3.0 (171) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print