A fabulous buttery shortbread crust, perfect for any pie filling or sweet tart recipe.
Author: Chris Scheuer
1 ½cupsall-purpose flour
1 ½sticks cold butter6 ounces, cut in small pieces
Lightly spray an 11-inch tart pan with removable bottom with cooking spray. Line a sheet pan with foil or parchment paper for easy clean up (just in case any of the filling bubbles up over the top) if desired.
Combine all ingredients in the bowl of a food processor. Pulse, with 10 second pulses, until dough starts to form clumps. This will take anywhere from 30 seconds to a minute. Stop as soon as the mixture clumps and turn out into a tart shell. Don't worry if it seems quite powdery at first. It will take longer than a regular pie crust dough. Just keep pulsing until it begins to clump.
Using your fingertips, press dough evenly up sides of pan and onto the bottom.
Prick the dough lightly with a fork.
Cover with plastic wrap or foil and place in refrigerator for 1 hour. This will help keep the crust from shrinking when it hits a hot oven.
Preheat oven to 425˚F.
Remove from the refrigerator and remove plastic wrap or foil. Place tart on the prepared sheet pan and bake for 8-12 minutes or until light golden brown. Cool completely before adding the filling and proceeding with directions.