I often refer to this as emergency shortbread. Its simplicity makes it the perfect candidate for last-minute dinner parties, surprise houseguests, or sudden midnight cravings, and its humble flavor profile complements any sweet filling. Keep this recipe in your back pocket.
1 cup (142 grams) all-purpose flour
½ cup (57 grams) powdered sugar
½ teaspoon kosher salt
½ cup (1 stick/113 grams) unsalted butter, at room temperature, cut into ½-inch cubes
1. Preheat the oven to 375°F.
2. Combine the flour, powdered sugar, and salt in a medium bowl. Rub the butter into the flour mixture by smushing the cubes with your fingers, working until a homogenous dough forms. The resulting dough should be smooth and supple.
3. Press the dough into a 9-inch tart pan with a removable bottom, using your palm to flatten it into an even layer. Place the tart pan on a baking sheet to catch any butter drips that occur during baking and to provide stability as you transfer the tart shell in and out of the oven.
4. Bake for 17 to 20 minutes, until golden brown.