Shortbread Tart

My mom would make a cookie pie when I was little for a special treat.  It was sugar cookie dough baked in a pizza or pie pan, topped with whipped cream and fruit. (Usually kiwi and strawberry).  It’s been awhile since I’ve made it but I wanted to give it a new spin.  I was also thinking about shortbread that day (one of my FAVORITE treats), and thought what could be better than a SHORTBREAD tart?  Nothing, right?  Okay, so maybe a few things, but for now this will do. : )
The lemon zest in the shortbread just takes it to a whole new level too.  I seriousely need to find a friend with a lemon tree orchard. I have a problem.  And the poor bald little lemons in my fridge to prove it.
SHORTBREAD TART
1 cup unsalted butter
3/4 cup powdered sugar
1 tsp vanilla extract
2 cups flour
1/2 tsp kosher salt
zest of 1 lemon
Cream everything together with a wooden spoon or mixer just until creamy. Don’t overmix.
Press into a pie or tart pan (or you could make individual tarts as well, just bake for a shorter time).
Bake at 325 degrees for about 15 to 20 minutes.  Let cool.
Top with whipped cream and fresh berries or fruit.
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Comments

  1. this is one of my favorite summertime treats!

  2. The Lowe Girl says:

    I'm still laughing about those poor "bald lemons" in your fridge! I've got one in mine right now too–trying to think of something to use it in!

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