Short Paste for Tarts

Notes: Spread baked pastry with 1 1/2 to 2 cups filling such as sweetened whipped cream or lemon curd, and cover with a layer of fresh berries, such as strawberries, then dust with powdered sugar.

Yield: Makes one 11-inch tart, 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 305
  • Calories from fat: 56%
  • Protein: 4.1g
  • Fat: 19g
  • Saturated fat: 11g
  • Carbohydrate: 30g
  • Fiber: 0.8g
  • Sodium: 178mg
  • Cholesterol: 100mg


  • 2 cups (250 g) all-purpose flour
  • 1/4 cup (50 g) sugar
  • 3/4 cup (6 oz., 170 g) butter or margarine, cut into chunks
  • 2 large egg yolks or 1 large egg


  1. 1. In a bowl, combine flour and sugar. Add butter and, with your fingers, rub into flour mixture until well blended.
  2. 2. With a fork, stir in egg yolks until dough holds together. (Or whirl flour, sugar, and butter in a food processor until mixture resembles fine crumbs; add yolks and whirl until dough holds together.)
  3. 3. With your hands, press dough firmly into a smooth ball, kneading a bit to help bind the dough. (At this point, you may wrap the dough airtight and refrigerate up to 1 week; let come to room temperature before using.)
  4. 4. Press pastry into an 11-inch (28 cm) tart pan with a removable rim, pushing dough firmly into bottom and sides to make an even layer; the edge should be flush with pan rim. Bake in a 300° F (150° C) oven, uncovered, until lightly browned, 30 to 40 minutes. Let cool in pan. Fill tart and remove rim to serve.
  5. Nutritional analysis per unfilled serving.
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