Tiny Shortbread Tarts
Taste of Home
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Says field editor Kim Marie Van Rheenen of Mendota, Illinois, "These tasty little tarts are nice for a family, kids love having their own tiny pies. For company, I use a variety of fillings and arrange them on a pretty platter."
SERVINGS: 18
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min./batch + cooling
Ingredients:
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 2 cups all-purpose flour
- 1 can (21 ounces) raspberry, cherry or strawberry pie filling
Directions:
In a large mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups.
Bake at 300° for 17-22 minutes. Cool for 15 minutes before carefully removing from pan to wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart. Yield: about 3 dozen.