First stir together the flour and brown sugar.
I’ve had a few requests lately for more information on how I make my shortbread tart crust, so here is a step-by-step demonstration of what it looks like as I put one together. Tomorrow we are having a bunch of people to our house for a cookout so I’m making four fruit tarts. When I make this many tarts, I double the recipe and mix it in my KitchenAid mixer (I also have two tart pans). For one tart, I do it by hand because it doesn’t make enough dough to warrant the big mixer. When I actually manage to plan ahead, I will bake the crust in advance and slide it into a 2 gallon freezer bag and freeze it until I’m ready to fill it. Unfortunately, I’ve had too many things on my plate lately and didn’t get that far.
Add the slightly softened butter in chunks and cut it in slowly (for one tart I use a fork to cut in the butter by hand).
Grease and flour a tart pan.
Using my left thumb and my right index and middle fingers (I’m right handed), I press the dough into the pan, making a nice edge.
Then, I use my palm to flatten out the dough in the center and make sure it is evenly distributed in the pan.
Bake to a golden brown.
1 1/3 c. flour
1/3 c. packed brown sugar
2/3 c. butter, softened
Preheat oven to 400 F. Grease and flour 12-inch tart pan.
Mix flour and brown sugar. Cut in butter until crumbly. Press firmly and evenly against bottom and side of pan. Bake 10-15 minutes or until light brown.