Tiny Shortbread Tarts

Name: Tiny Shortbread Tarts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: about 3 dozen.
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

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."

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

Directions

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.

Originally published as Tiny Shortbread Tarts in Taste of Home February/March 1999

Reviews

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Average Rating:

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.