Easy Pat in Pan Sugar Cookie Tart Shell

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

___________________________________________

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!

14 thoughts on “Easy Pat in Pan Sugar Cookie Tart Shell”

  1. So useful Mollie!! I have a similar recipe, same ingredients, but it includes an egg yolk (why? I dont’ know!) But i’ll try your simpler version next time– it looks beautiful and browned perfectly!! take care! xox

    1. Hi Sandra, thanks! I made many tarts and many tart shells, and usually they’re quite a bit of work to make the shell, itself. This was so easy that I doubted something so simple could be so good, if that makes sense. It’s going to be a “go to” from now on!

  2. HI Mollie! Loving that pie – the colour of that lemon pie alone makes up for hours of missing sunshine … Thank you for such a brilliant recipe, I’ll bookmark that for the next unannounced visitors 😉

Comments and discussion always welcome - tell me what you think.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s