Tiny Shortbread Tarts
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
|
PREP |
20 min. |
COOK
|
20 min.
|
TOTAL
|
40 min.
|
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.