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

Tiny Shortbread Tarts Recipe

Read Reviews
4.5 3 3
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


  • 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

2 each: 190 calories, 10g fat (6g saturated fat), 27mg cholesterol, 114mg sodium, 23g carbohydrate (9g sugars, 1g fiber), 2g protein.


  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

Reviews for Tiny Shortbread Tarts

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
juliebirschbach User ID: 2160101 202974
Reviewed Oct. 6, 2013

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

lindalou141 User ID: 2776487 32011
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"

stubborn User ID: 2968505 70275
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."

Loading Image