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First, make the fruit tart shortbread cookie base. Preheat the oven to
350 F/176 C.
In a food processor add the butter, sugars, and flour. Pulse until
well combined. You can also use a fork or hand pastry blender to do
this.
Add the dough to a 9 or 12-inch tart pan. If using a 9-inch you won't
need all of it. So put the remainder into 6 muffin cups. Spread out
the dough and press it down until packed and even in the pan.
Bake the cookie base for 12 to 15 minutes until it is slightly golden
brown on top. Once it has baked remove it from the oven and allow the
tart shell to cool completely.
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