Shortbread
Tarts are the desserts of my childhood. One of their appeals for me is that they can be filled with whatever you like. My good friend Magnus Hansson, a masterful baker, recently shared his foolproof shortbread recipe with me. It’s the base of my Honeyed Pear Clafouti Tart (page 212), but I fill it with everything from pastry cream to caramelized nuts.
Recipe information
Yield
Make one 10-inch tart or about 1 dozen cookies
Ingredients
Preparation
Step 1
Beat the butter, sugar, and vanilla in a mixer with the paddle attachment on medium speed just until mixed together, about 1 minute. Add the flour, zest, and salt. Beat on low speed just until the dough forms a ball.
Step 2
Use the dough to make a tart crust as on page 213, or bake into cookies: Form the ball of dough into a log. Wrap tightly in plastic wrap and refrigerate until firm or freeze for up to 1 month; if frozen, thaw overnight in the refrigerator before baking.
Step 3
Preheat the oven to 350°F.
Step 4
Cut the log into 1/4-inch-thick slices and arrange on an ungreased cookie sheet, spacing the rounds 1 inch apart. Bake until golden brown and crisp, about 8 minutes. Let cool completely on a wire rack.
c’est bon
Step 5
If desired, roll the log of dough in raw sugar or chopped nuts before freezing to add a nice texture and flavor to the finished cookies.
