Tiny Shortbread Tarts Recipe
Tiny Shortbread Tarts Recipe photo by Taste of Home

Tiny Shortbread Tarts Recipe

Publisher Photo
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."
TOTAL TIME: Prep: 20 min. Bake: 20 min./batch + cooling
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min./batch + cooling
MAKES: 18 servings

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

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.

Directions

  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well.
  2. Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups.
  3. 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.
Originally published as Tiny Shortbread Tarts in Taste of Home February/March 1999, p64

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.

Reviews for Tiny Shortbread Tarts

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 6, 2013

My family loves it when I make these. Have made them for catering also.

MY REVIEW
Reviewed Dec. 30, 2010

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

MY REVIEW
Reviewed Dec. 27, 2009

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.

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