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Tiny Shortbread Tarts

 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."
18 ServingsPrep: 20 min. Bake: 20 min./batch + cooling


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 1 can (21 ounces) raspberry, cherry or strawberry pie filling


  • 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.