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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."
  • Total Time
    Prep: 20 min. Bake: 20 min./batch + cooling
  • Makes
    about 3 dozen


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

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  • juliebirschbach
    Oct 6, 2013

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

  • lindalou141
    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
    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.

  • hatchlink
    Oct 7, 2007

    No comment left