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5 from 2 votes

Shortbread Sugar Cookie Tartlet Shells

Buttery shortbread sugar cookie crust for tarts.
Prep Time15 minutes
Cook Time20 minutes
Resting Time4 hours
Total Time4 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: cookie tarts, shortbread tarts, tart shells, tartlets, tarts
Servings: 20 tart shells

Equipment

Ingredients

  • 1 cup unsalted butter room temperature
  • ½ cup granulated sugar
  • ¼ cup powdered sugar
  • 1 large egg room temperature
  • 1 ½ teaspoons vanilla extract or extract of your choice
  • 2 ½ cups all purpose flour
  • 1 tablespoon cornstarch
US Customary - Metric

Instructions

  • Whisk dry ingredients (flour and cornstarch) together and set aside.
  • Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
  • Add egg and extract(s) and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
  • Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
  • Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).
  • Knead, roll out ¼" thick using flour, cut out 3" circles of cookie dough, and gently press dough circles into sides and bottoms of tart pans.
  • Use a tart tamper, shot glass, or condiment ramekin to press dough flat into bottom of tart pans. Remove excess dough from tart pans with knife or by gently pressing with the palm of your hand.
  • Gently press dough against sides of tart pans so that it rises about ⅛" above the top of the tart pan.
  • Freeze filled tart pans until dough is firm before baking.
  • Bake at 350°F on sheet pan.
  • For par-baked shells, bake for 12-14 minutes. For fully baked shells, bake for 20-25 minutes, until edges begin to darken in color.
  • Immediately after removing shells from oven, whether fully or par-baked, use your tart tamper, shot glass, or condiment ramekin to tamp down inside of tart shell while still hot.
  • Leave par-baked shells in tart pans if filling needs to be further baked. Once cool enough to handle, remove fully baked shells from pans.

Video

Notes

  • Pressing the dough above the height of the tart pans will prevent the sides of the tart shells from sinking down too low during baking.
  • Freezing shells for 10-20 minutes before baking will prevent your dough from shrinking down too much during baking. Freeze until they feel firm to the touch.
  • Tamping down inside of shells after baking will allow more room for filling. 
  • Fully baked shells will stay fresh at room temperature in an airtight container for up to a month, or frozen for 3 months.