Shortbread Crust Recipe
Shortbread Crust: Gently butter, or spray having a non-stick vegetable spray, an 8 or 9 inch (20-23 cm) tart pan having a removable bottom.
Inside your mixer, put the flour, sugar, and salt and tactic to combine. Add some cold butter and pulse before the pastry starts to get together and form clumps. Transfer the pastry towards the prepared pan and, making use of your fingertips, evenly press the pastry to the bottom or more the edges from the pan. (May use the rear of a spoon to smooth the top of pastry.) Lightly pierce the foot of the crust using the tines of the fork. (This can avoid the pastry crust from puffing up although it bakes.) Cover and put the pastry crust within the freezer for fifteen minutes to relax. (This helps avoid the crust from shrinking although it bakes.)
Preheat oven to 425 levels F (220 levels C) and put rack in the heart of the oven.
Put the tart pan on the bigger baking sheet and b ake the crust until golden brown, about 13 - fifteen minutes. Remove from oven and put on the wire rack to awesome. It's now prepared to be filled.
If preferred, seal the cooled crust by having an apricot glaze or melted chocolate. The shortbread crust could be covered and stored for any couple of days.
Apricot Glaze. Heat 1/4 cup (60 ml) apricot jam or preserves within the microwave, or in a tiny saucepan over medium heat, until liquid (melted). Strain the jam via a fine strainer to get rid of any fruit protuberances. Brush the nice and cozy glaze to the bottom and sides from the cooled pastry crust.
Chocolate Glaze. Melt 1 ounce (30 grams) of semi-sweet chocolate within the microwave. Brush the melted chocolate within the bottom and sides from the cooled pastry crust.