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Tiny Shortbread Tarts Recipe

Tiny Shortbread Tarts Recipe photo by 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."

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Tiny Shortbread Tarts Recipe

Prep: 20 min. Bake: 20 min./batch + cooling

Yield: 18 Servings

20 20 40

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 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 or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart. Yield: about 3 dozen.

Nutritional Facts 1 serving (2 each) equals 190 calories, 10 g fat (6 g saturated fat), 27 mg cholesterol, 114 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Tiny Shortbread Tarts in Taste of Home February/March 1999, p64

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Tiny Shortbread Tarts

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Reviewed on Dec. 30, 2010 by lindalou141

my granddaughter uses pie crust receipe and presses them into a mini tart pan. they are delicious and lower in fat and calories

Reviewed on Dec. 27, 2009 by stubborn

These were delicious, HOWEVER, I made them the day before I served them and I filled them and refrigerated them. When I went to serve them they were very soft. I do want to try them again but this time fill them just before serving.