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

Tiny Shortbread Tarts Recipe

Read Reviews (3)
4.67 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

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 cups King Arthur Unbleached 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(3)

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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