Perfect (and super easy) Shortbread Crust
A few years ago, my friend, St Cheryl of Shirlington, gave me a recipe for a Shortbread tart crust that I thought was pretty much perfect. It had 3 ingredients - flour, confectioners sugar and butter, was quickly assembled in a food processor, patted into a tart shell and baked. I have been using it ever since. Over Christmas this year, I found a recipe on the Martha Stewart site for a Press-In Shortbread Tart Crust . It's brilliant, and the perfect amount for a 9-inch tart pan. It similar to St. Cheryl's, but a bit richer. It has a single egg yolk, regular sugar, butter and salt. Martha assembled it by hand, which I file under "Life Is Too Short", so I used the food processor - if you don't have one, I highly recommend one, I have had this Cuisinart for over 20 years. I also reduced by half the amount of salt, because I thought it was too salty. So here goes. PRE-HEAT YOUR OVEN TO 375*F In your food-processor bowl, with the blade attachme...