Easy Pat in Pan Sugar Cookie Tart Shell

Super easy tart shell - tastes just like a sugar cookie!

This super simple, stir together, pat in the pan tart shell sounded just too, too simple to be so good. But it is, and best of all it tastes like a big ol’ sugar cookie!

Sabayon Lemon Tart – this has my easy pat in the pan tart shell.

The Pat in the Pan Tart Shell just about stole the show when I made this lovely Sabayon Lemon Tart.

Not only is the tart shell delish, it baked up beautifully with no shrinkage, no cracks and no fussy foil/pie weights. You don’t even have to prick it all over with a fork.

It was in the oven in under 10 minutes and was done in under 30, start to finish. I’ve included two recipes, below: One for a 9″ and one for a 10″ tart pan.

Easy Pat in Pan Tart Shell – tastes like a sugar cookie!

Pat in the Pan Tart Shell

  • Servings: 1 nine inch shell
  • Difficulty: easy
  • Print

  • 7 tablespoons unsalted butter, melted
  • 1/3 cup sugar
  • 1 cup plus 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt

Position rack in center of oven and preheat to 375°F. Using a fork, mix melted butter and sugar in medium bowl. Add flour and salt and stir until incorporated.

Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan.
Bake shell until golden, about 18 minutes (shell will puff slightly while baking). Transfer shell to rack and cool in pan.

Recipe slightly adapted from Bon Appetit

Pat in the Pan Tart Shell

  • Servings: 1 ten inch shell
  • Difficulty: easy
  • Print

  • 10 1/2 tablespoons unsalted butter, melted
  • 1/3 cup plus 2 1/2 tablespoons sugar
  • 1 1/2 cups plus 1 1/2 tablespoons all purpose flour
  • 1/8 teaspoon salt

Position rack in center of oven and preheat to 375°F. Using a fork, mix melted butter and sugar in medium bowl. Add flour and salt and stir until incorporated.

Transfer dough to 10-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan. Bake shell until golden, about 18 minutes (shell will puff slightly while baking). Transfer shell to rack and cool in pan.

Recipe slightly adapted from Bon Appetit

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I will be bringing this recipe to Fiesta Friday. This week I’m co-hosting with Steffi from Ginger & Bread! We’d love to have you stop by and see us!

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