shortbread crust

Pecan bars with a shortbread-style crust and absolutely loaded with nuts!

Ultranutty Pecan Bars

all-purpose flour

sugar

salt

unsalted butter (melted)

brown sugar

corn syrup

unsalted butter

vanilla extract

pecan halves, toasted ((1 pound))

flake sea salt (optional)

Adjust oven rack to lowest position and preheat to 350 degrees F. Spray a 9x13-inch pan with non-stick cooking spray and line with parchment paper.

Make the Crust: In a medium bowl, whisk together the flour, sugar, and salt. Add the melted butter and stir with a wooden spoon until a dough begins to form. Using your hands, continue to combine until no dry flour remains and a small portion of dough holds together when squeezed in the palm of your hand. Evenly scatter tablespoon-size pieces of dough over the surface of the pan. Using your fingertips, press and smooth dough into even layer in the bottom of the pan; set aside.

Make the Topping: In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla, and salt until smooth and completely incorporated. Fold the pecans into the sugar mixture until the nuts are evenly coated.

Pour the pecan topping over the crust and, using a rubber spatula, spread the topping over the crust, working it to the edges and into corners (there will be bare patches). Bake until the topping is evenly distributed and rapidly bubbling across entire surface, 23 to 25 minutes.

Transfer the pan to a wire rack and lightly sprinkle with flake sea salt, if using. Let bars cool completely in the pan, about 1½ hours. Cut into 24 bars and serve. The bars can be stored at room temperature in an airtight container for up to 5 days.

This Apple Tart from Delish.com is a beauty.

Apple Tart

apples, peeled, cored, and sliced

lemon

cinnamon

pure vanilla extract

c. all-purpose flour

kosher salt

tbsp. butter, melted

butter,

apricot preserves

Do you eat tart a la mode (with ice cream)?

Excellent recipe that I made last October. Thank you for sharing!

Thanks a million, Lauren!  My wife and dinner guests loved, loved, loved this tart. I got an A+ on my artful arrangement of apple slices and a new addition for repeat performances in my all-time favorite dessert repertoire.  Easy and delicious!

Delish!  Easy!  Will absolutely make this again.  I didn't have any apricot preserves, so I used berry preserves instead.  So good.  My design isn't as pretty, but it sure tastes good.  Thanks for such a simple recipe.

I made this because my daughter choose France as her country to research during Christmas. I did add about 2tbs of flour to my sliced apples after I had squeezed the lemon juice over them. The only thing that I'm not going to be able to say is how it tastes since I'm giving it to her class. I do plan to make another one for our house so we can try it. All in all I had fun making this. I did pull out an apple and taste it and it was good very sweet.

Fabulous tart. I will make this again and again especially when we’re not in covid19 lockdown and I can share it with friends and family. Thank you!

I don't usually review recipes, but this one is delicious and so easy!
I modified it a little and it still turned out great. I used a splash of apple cider vinegar bc I didn't have a lemon. Also, I added caramel on top rather than a apricot jam. 
My daughter loved making g this with me and placing all the slices.

I didn’t have a rolling pin at my summer rental so this recipe fit the bill! No rolling of dough. The tart was delicious. It only needed to bake about 50 minutes as the crust was getting dark. My advice is to keep a close eye on this, so it doesn’t overtake.  I brought it to a friends house and it was a big hit! Thank you !

Crust was delicious and tart tasted wonderful! Really easy to make and fast to prepare.

First time making an apple tart. I love this recipe! It took me longer than an hour to bake.

My first successful tart ever. Instead of apricot preserves I used peach. Thank you so much.

I made it- and it is my new favorite to make! Have no idea how it tastes, except to say it went fast in the office, and a co-worker I dont really know asked for the recipe - must be yum !

Amazing Tart! I turned out great on my first try.

https://streaming.hearstdigitalstudios.com/e5e7b41c-f5f7-4425-b638-18cbfa4ce286/video_rover_16x9_1080p_hd_1534890716_15031.mp4

Plan To Make Churro Apple Pies All Fall Long

Cream Cheese Lemon Bars are the dessert you never knew you needed, but bake them once, and you&#039;ll never go without them again. Sweet, cream cheesy, lemony, buttery, and so easy! 

Cream Cheese Lemon Bars

(2 sticks) butter

cream cheese (softened)

flour

lemon juice

eggs

vanilla

Preheat oven to 350 degrees and line a 9x13 inch pan with foil or parchment with plenty of overhang around the edges to lift the bars out of the pan before cutting.

Prepare the crust by combining flour, sugar, salt, and butter cubes in a food processor or blender. Cover and pulse until fine crumbs form. (You can also do this with a pastry cutter, fork, or with your fingers in a large bowl.)

Press crust into prepared pan and bake for 10 minutes while you prepare the filling.

Prepare the filling by combining cream cheese and sugar in a large bowl. Cream together until smooth. Mix in flour, powdered sugar, lemon juice, eggs, and vanilla until completely incorporated.

Pour filling over crust and return to oven for 30 minutes.

Allow to cool for about 20 minutes, then cover and transfer chill in the fridge 4 hours or overnight. Lift the foil edges to remove the bars from the pan, slice into squares, sprinkle with additional powdered sugar, and serve.

These Super Easy Lemon Bars combine a tart and tangy lemon curd filling with a buttery, shortbread crust. Made in an 8" x 8" baking pan, they make the perfect citrus-y treat to enjoy with family, friends, or coworkers all year round!

Super Easy Lemon Bars

Unsalted Butter (room temperature)

All-Purpose Flour

Powdered Sugar

Lemon Juice (2-3 lemons)

Lemon Zest (finely grated)

Large Eggs (room temperature)

Sugar

All-Purpose Flour (sifted)

Powdered Sugar (for dusting)

Lightly spray an 8” x 8” baking pan with a flour-based baking spray. See notes for using an optional parchment paper sling for easier cutting later. Set to the side.

Using a hand mixer or a stand mixer fitted with a paddle attachment, beat together the butter, flour, and powdered sugar until the shortbread dough forms. Pat the dough into the bottom of the prepared 8″ x 8″ pan. Then place in the freezer or refrigerator for about 10-15 minutes to chill.

While the shortbread dough chills, adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.

Place the pan in the oven and bake for 12-15 minutes at 350ºF or until it's light golden brown.

Remove from the oven and allow to cool slightly while you prepare the lemon curd filling. You can choose to leave the oven on or you can turn it off while you make the lemon curd filling. If you turn it off, remember to preheat it again to 350ºF.

Grate a lemon with a fine grater, adding the zest to a small bowl. Then cut each lemon in half and with a lemon juicer, squeeze out the lemon juice from each lemon. Sift the all-purpose flour into a small bowl.

Using a hand mixer or a stand mixer fitted with a whisk attachment, mix together the lemon juice, lemon zest, eggs, granulated sugar, and all-purpose flour on medium-high speed until well blended.

Pour the lemon curd filling into the slightly cooled crust, then place back into the oven to bake for 25-30 minutes at 350ºF or until the top is almost set and the center jiggles just a little.

Remove from the oven and allow lemon bars to cool completely. Then cover and place into the refrigerator to chill and set for a minimum of 1 hour (more time may be needed). When ready to serve, dust with powdered sugar and cut using a well-sharpened knife.

Keep lemon bars stored in an airtight container in the refrigerator for up to 5 days.

lemon curd filling

This Lemon Bars Recipe is the perfect Summer dessert! A buttery shortbread crust is topped with a sweet, citrusy, and perfectly gooey lemon curd filling. 

Lemon Bars

cream of tartar

lemon zest

Powdered sugar (for dusting, if desired)

Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan with cooking spray, then line with a parchment paper sling (this makes removing and cutting the bars easier).

In a medium sized bowl, whisk together melted butter, sugar, and vanilla.

Whisk in flour and salt.

Dump into the prepared pan and use your hands to firmly press the mixture into an even layer.

Bake for 25 minutes, or until the edges are lightly browned.

Set aside to cool for 10 minutes while you make the filling.

Crust

Into a large bowl, sift in the granulated sugar, flour, cream of tartar, and salt. Set aside.

In a medium sized bowl, whisk together the eggs, lemon juice, zest, and vanilla extract.

Combine the two mixtures and whisk until well combined.

Pour over the warm crust and bake for 35 minutes, or until the center is relatively set and only has a slight jiggle.

Remove bars from the oven and cool completely at room temperature (about 1-2 hours).

Transfer to the fridge and chill again until completely cold (about 1-2 additional hours).

Remove the bars from the pan, dust with powdered sugar (if desired), cut into squares, and enjoy cold!

Filling

https://content.jwplatform.com/videos/9Mj1nlMv.mp4

This Lemon Bars Recipe is the perfect Summer dessert! It's made up of a buttery shortbread crust topped with a sweet, citrusy, and perfectly gooey lemon curd filling.

Lilikoi (passion fruit) bars are a very simple and easy dessert to make! The lilikoi’s sweet and tangy taste really brings out it’s flavors in this lovely treat.

Sweet Liliko'i (Passion Fruit) Bars

flour (divided)

tsp salt

lilikoi juice

Extract the juice from lilikoi by cutting it in half then scoop out the contents into a blender.

Turn on the blender at low speed for a few minutes to separate the seeds from the pulp and juice. Strain it through a mesh. Measure out 1 cup of the juice and set aside.

For the shortbread crust, sift 2 1/2 cups of flour into a large bowl. Also sift in the powdered sugar and salt. Whisk together. Melt the butter and combine it in the bowl until it looks crumbly.

Line a 9x13 inch baking pan with parchment paper. Pour in the crumble mixture. Pat down the mixture with your hands or anything with a flat surface. Bake it at 350 degrees Fahrenheit for 20 minutes or until it is a light golden brown. Set aside to cool.

To make the lilikoi filling, combine the sugar and flour in a large bowl. Whisk it together. Add in the lilikoi juice and eggs. Mix until it is combined well. Pour the mixture onto the finished shortbread crust.

Bake it in the oven for another 25 minute. It will look a little wobbly in the middles, but if the sides are firm, it is ready to take out from the oven. Let it cool for an hour, then chill in the fridge for two hours or more.

Cut the lilikoi bars into squares. For clean cuts, wipe your blade in between cuts. Sprinkle or dust on more powdered sugar. Serve and enjoy these onolicious lilikoi bars!

This wonderful buttery crust made with two kinds of sugar and vanilla is the perfect base for all your baking needs. Great for pies, cheesecakes, and tarts.

Shortbread Crust {Sablé Breton}

butter (at room temperature)

brown sugar (packed)

vanilla bean paste

Preheat the oven to 300°F/148°C and grease a 9-inch removable bottom tart pan.

Using a food processor or mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, and brown sugar vigorously until pale and fluffy, about 3 minutes. It&#39;s an important step to beat the butter and sugar well together when making shortbread, as this ensures the shortbread is light, crisp, and holds together.

In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps).

Transfer the mixture to the pan and press it evenly around the base and sides. Use a fork to dock the bottom of the dough all over.

Cover with plastic wrap and allow the dough to rest for at least 30 minutes.

If using a filling that needs to bake in the crust, partially bake the crust for 15 minutes, then fill and bake as directed. If you&#39;re using it for a shell, bake for 45 minutes or until the edges are lightly browned.

Cool completely in the pan on a cooling rack before pressing the bottom of the pan up through the middle and gently remove it from the pan before filling.

Thick and creamy yuzu custard filling sits on top of buttery shortbread crust. Give classic lemon bars an Asian twist with Japanese yuzu extract juice. You only need 6 ingredients for these sweet and citrusy bars!

Yuzu Bars

unsalted butter, room temperature

all purpose flour

yuzu extract juice

Preheat the oven to 350°F.

Line a 8 x 8 in or 9 x 13 in pan with parchment paper. Leave an overhang on the sides so it&#039;s easier to lift up later.

In a food processor, combine butter, sugar, salt, and flour together. Pulse until coarse crumbs form.

Press the dough firmly and evenly into the prepared baking pan. Bake for 22-25 minutes, or until it is lightly browned. Remove from the oven and set aside.

Shortbread Crust

In a large bowl, whisk together sugar and flour. Then add eggs and yuzu extract juice and mix until smooth and well combined.

Pour filling over the baked crust. Bake for 20-25 minutes,

Let cool to room temperature. Then chill in the refrigerator for at least 1 hour. Lift the yuzu bars out of the pan using the overhang parchment paper. Cut in squares, and dust with powdered sugar if desired.

Yuzu Filling

Delight friends and loved ones this summer with this beautiful Peaches ‘n’ Cream Cheesecake recipe. It may take a bit of time, but it’s relatively easy to prep and it is definitely worth the wow factor!

Peaches ‘N’ Cream Cheesecake Recipe by Tasty

nonstick cooking spray, for greasing

oz shortbread cookie

unsalted butter, melted

yellow peaches, quartered, plus 4-5 thinly sliced

water, divided

oz cream cheese, softened

heavy cream

orange food coloring, optional

water

prosecco

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Tasty

Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.

Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.

Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.

Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.

In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20–30 seconds, or until the gelatin is melted.

In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.

Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.

Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.

Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.

In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20–30 seconds, or until the gelatin is melted.

Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.

Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.

Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.

Release the springform and remove the parchment, then slice and serve.

https://vid.tasty.co/output/133619/landscape_480/1558545272

Shortbread Crust makes a delicious addition to so many desserts. Made of three ingredients, this simple shortbread crust is easy works for pies, cheesecakes, tarts, and so many other desserts.

Shortbread Crust Recipe

butter

confectioner’s sugar

Preheat oven to 350º F.

Mix together butter, flour, and confectioner’s sugar. Press into the bottom of a 9×13-inch baking pan, a pie plate, tart pan, or other pan for your baking.

Bake for approximately 12-15 minutes, or until lightly golden brown.

Remove from oven and allow to cool completely before filling.

These Mango Bars are the mango version of classic lemon bars! Made with a buttery shortbread crust mixed with shredded coconut flakes and rolled oats then topped with a sweet, tangy, fresh mango puree filling. Simple ingredients and easy to make. The hardest part of this recipe will be waiting for them to cool!

Mango Bars with Coconut Oatmeal Shortbread Crust

Bob’s Red Mill Old Fashioned Rolled Oats

unsalted butter (room temperature)

unsweetened coconut flakes

mango purée (from 2 cups cubed fresh mango)

lime juice

all-purpose flour (sifted)

Confectioner’s sugar

Preheat the oven to 325ºF. Lightly grease and line an 8×8 baking dish with parchment paper, making sure the parchment is hanging over the sides of the baking dish. This will help you easily remove the bars after baking. Set aside.

In a food processor, pulse together oats, flour, butter, sugar, coconut flakes, cinnamon, and salt until blended. The mixture should be crumbly but still stick together when pressed together with your hands.

Press the mixture into the prepared baking dish using the bottom of a cup. Make sure the layer is as even as possible so it bakes evenly.

Bake the crust for 18-20 minutes until slightly golden brown. Remove from the oven, using a fork, gently poke holes all over the top of crust. Set aside.

In a bowl, whisk the eggs with sugar then fold in the mango purée, lime juice, and flour until all is well combined. Pour onto the warm crust.

Bake for 32-34 minutes or until the outer rim of the baking dish is set while the middle will be jiggly like jello. Don’t over bake! Let the bars cool completely (the bars will continue to bake/solidify as it cools) then cover with plastic wrap and refrigerate for 2 hours.

Remove from the fridge and remove the mango bars from the baking dish. Dust with confectioners sugar then cut into squares wiping the knife clean between each cut. Enjoy!

Top 11 shortbread crust recipes from across the web

The most viewed shortbread crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ultranutty Pecan Bars

Apple Tart

Cream Cheese Lemon Bars

Super Easy Lemon Bars

Lemon Bars

Sweet Liliko'i (Passion Fruit) Bars

Shortbread Crust {Sablé Breton}

Yuzu Bars

Peaches ‘N’ Cream Cheesecake Recipe...

Shortbread Crust Recipe

Mango Bars with Coconut Oatmeal Sho...

Top 11 shortbread crust recipes from across the web

The most viewed shortbread crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultranutty Pecan Bars

Apple Tart

Cream Cheese Lemon Bars

Super Easy Lemon Bars

Lemon Bars

Sweet Liliko'i (Passion Fruit) Bars

Shortbread Crust {Sablé Breton}

Yuzu Bars

Peaches ‘N’ Cream Cheesecake Recipe...

Shortbread Crust Recipe

Mango Bars with Coconut Oatmeal Sho...

The most viewed shortbread crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine