How to Make “Just a Tart” (Part 1)
Christina: Joan Joan, what are you making for Bible study?
Me: Oh, nothing special. Just a tart.
Christina: …Nothing special? I wish I could make “just a tart”!
I looove fruit tarts! I love the rich buttery crust, the prettily-arranged sweet pieces of fruit, and… well, the filling is just there to hold it all together. Fruit tarts were one of the first desserts I learned how to make in college. Even though I make a lot of them now (they’re my “go-to” dessert to make for gatherings), I still love them and love to make them.
And you can make “just a tart”, too! :) This is a recipe for a super easy and simple tart crust. What I like about this recipe is that it doesn’t require cutting in butter, freezing the unbaked crust, or using pie weights during baking. It’s really straightforward, yet delicious!
Shortbread Cookie-Like Tart Crust (from allrecipes.com)
Ingredients
3/4 cup butter, softened
1/2 cup powdered/confectioners’ sugar
1 1/2 cups all-purpose flour
Directions
1. In a small mixing bowl, cream butter and sugar until light and fluffy.
2. Gradually add flour to butter and sugar mixture, mixing well.
3. Press dough into an ungreased tart pan with a removable bottom.
4. Bake at 300 degrees F for 25 to 30 minutes or until lightly browned.
5. Cool completely before filling.
TIP: If you forget to take out the butter from the refrigerator to soften it beforehand, you can use the microwave to soften it. Microwave the butter (while it’s still in its paper wrapper) in intervals of 10 seconds until the butter is soft to the touch but not melted.
