I didn't have a 10" fluted tart pan, or any 10" pan whatsoever, so I did something a little different; I lightly pressed the dough into the bottoms of my mini bundt cake pan. The pan has 12 mini bundt cake molds in it.
They turned out pretty cute! They're very delicate and very buttery. With the first batch to go in the bundt pan, I forgot to refrigerate the dough. When I tasted a cookie from that batch after I took them out of the oven, I didn't like it one bit. I was quite disappointed, but the rest of the batches I kept the dough refrigerated. Oddly enough, I liked the cookies with the refrigerated dough. I don't know what the refrigeration changed about the taste of the cookie, but I'd just like to remind everyone, don't forget to refrigerate the dough!
Classic Shortbread
makes 8 wedges
2 cups all purpose flour
1 1/4 teaspoons coarse salt
2 sticks unsalted butter at room temperature, plus more for the pan
3/4 cup confectioners' sugar
Preheat oven to 300 degrees, with rack in upper third of oven. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until light and fluffy - 3 to 5 minutes. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
Reduce speed to low. Add flour to mixture all at once; mix until just combined.
Butter a 10 inch round springform pan or cake pan. Using plastic wrap, press dough evenly into pan. With plastic on dough, refrigerate 20 minutes.
Cut dough into 8 wedges with a paring knife. Using a wooden skewer, prick all over at 1/4 inch intervals.
Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Re-cut shortbread into wedges; let cool completely in pan.
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