Tart Shells Made with Butter


  • ½ c. soft butter or margarine
  • ¼ c. sugar
  • ¼ tsp. salt
  • 1 egg yolk
  • c. sifted flour
  • 2 tblsp. milk


  • Combine butter, sugar and salt in medium bowl and beat until light. Beat in egg yolk.
  • Beat in flour and then milk (on low speed if using electric mixer).
  • Shape into ball, wrap in waxed paper and refrigerate at least 1 hour.
  • Divide chilled dough in 8 equal parts and pat each part into 3¾" tart pans or muffin-cup pans. Set tart pans on large baking sheet. Refrigerate 30 minutes.
  • Prick over entire surface of tart shells with 4-tined fork. Bake in moderate oven (375°F.) about 20 minutes, or until golden.
  • Partially cool in pans (about 10 minutes); remove from pans and complete cooling. Fill as desired.

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