Butter Crusts

This recipe goes with Lime Tarts with Coconut Cream

Yield: Makes 6 tart crusts (each 4 1/2 in. wide)
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 279
  • Calories from fat: 52%
  • Protein: 3.5g
  • Fat: 16g
  • Saturated fat: 9.9g
  • Carbohydrate: 30g
  • Fiber: 0.7g
  • Sodium: 158mg
  • Cholesterol: 77mg


  • 1 1/3 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup (1/4 lb.) butter or margarine, cut into small pieces
  • 1 large egg yolk


  1. 1. In a food processor or bowl, combine flour and sugar. Add butter; whirl or rub in with your fingers until fine crumbs form. Add yolk; whirl or mix with a fork until dough holds together. Pat into ball.
  2. 2. Divide dough into 6 equal portions. Firmly and evenly press each one over bottom and up sides of a 4 1/2-inch tart pan with removable rim. Set pans slightly apart on a 14- by 17-inch baking sheet.
  3. 3. Bake in a 300° regular or convection oven until pale gold, 15 to 25 minutes; let cool at least 15 minutes. If making up to 1 day ahead, cool completely, wrap airtight, and store at room temperature.
  4. Nutritional analysis per crust.
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