Dessert: Lemon-Honey Tart with Salted Shortbread Crust

Recipe by /contributors/alison-roman As a rule, every dough you make should contain salt—it complements the sweetness in your filling—and this buttery shortbread is no exception. Using salt in the crust and the filling helps create balance among the swee

Ingredients

Nonstick vegetable oil spray
1 3/4 cups all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoons kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1" pieces
2/3 cup powdered sugar

Instructions

Coat springform pan with nonstick spray. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1 1/2" up sides of pan. DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.

Add a review for Lemon-Honey Tart with Salted Shortbread Crust