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.
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.
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.
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