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Shortbread Crust Recipe

Shortbread Crust: Lightly butter, or spray with a non stick vegetable spray, an 8 or 9 inch (20-23 cm) tart pan with a removable bottom. 

In your food processor, place the flour, sugar, and salt and process to combine. Add the cold butter and pulse until the pastry starts to come together and form clumps. Transfer the pastry to the prepared pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Gently pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)

Preheat oven to 425 degrees F (220 degrees C) and place rack in the center of the oven. 

Place the tart pan on a larger baking sheet and bake the crust until golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool. It is now ready to be filled.

If desired, seal the cooled crust with an apricot glaze or melted chocolate. The shortbread crust can be covered and stored for a few days.

Apricot Glaze: Heat 1/4 cup (60 ml) apricot jam or preserves in the microwave, or in a small saucepan over medium heat, until liquid (melted). Strain the jam through a fine strainer to remove any fruit lumps. Brush the warm glaze onto the bottom and sides of the cooled pastry crust.

Chocolate Glaze: Melt 1 ounce (30 grams) of semi-sweet chocolate in the microwave. Brush the melted chocolate over the bottom and sides of the cooled pastry crust.

Shortbread Crust:

1 cup (130 grams) all purpose flour

1/8 teaspoon salt

1/3 cup (35 grams) confectioners sugar (powdered or icing sugar)

1/2 cup (113 grams) cold unsalted butter, cut into small chunks

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