Last Sunday, I needed to retest the pastry for the chocolate pine nut tart in tomorrow's paper, but I didn't want to make the entire tart (yet again). The pastry is made in a bowl with a wooden spoon and couldn't be easier. When it's time to make the tart, you press it into the pan.
So I decided to turn the pastry into shortbread. I pressed the pastry into the tart pan but did not go up the sides. Then I dredged it with sugar, scored it, and pricked the dough well. The little squares are just sweet enough to be a fine accompaniment to fresh berries.
Here are shortbread details:
Make the pastry as directed here. Press it into the bottom of a buttered 9-inch fluted French tart pan with removable base. Dredge it generously with granulated sugar.
Use a long chef's knife to make horizontal and vertical cuts in the pastry about 1 1/2-inches apart. (When you score the pastry, press down with the knife, but do not pull it along the pastry; the best way is to score half the round, then rotate it and finish scoring.)
Set the tart pan on a rimmed baking sheet. Bake the pastry in a 375 degree oven for 20 minutes or until the edges just begin to brown. Remove the pan from the oven and let it cool for 5 minutes. Set the pan on a small bowl so the rim falls away. Transfer the pastry (still on the bottom round) to a cutting board. Recut the pastry where you scored it initially. Set the pieces on a wire rack to cool.
Honestly, I could have baked a batch in the time it's taken me to explain this!
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