Tart Shells - Tartlets
A cute, handheld, personal pastry. Perfect for filling with sweet and savoury fillings.
Equipment
- muffin tins
Ingredients
- 2 ¾ cups all-purpose flour 330 g
- ¾ teaspoons salt 3.75 ml
- ½ teaspoon baking powder 2.5 ml
- 1 ½ Tablespoons sugar 18 g
- 1 cup cold butter cubed 227 g
- 1 egg
- ½ Tablespoon vinegar 7 ml
- 5-6 Tablespoons cold water or until dough holds together 75-90 ml
Instructions
- In a food processor, (or a large bowl by hand), add the flour, baking powder, sugar, and salt. Pulse to combine.
- With the food processor on low, drop in the cubes of butter, a little at a time. (If you are going by hand, cut in the butter with a pastry blender or rub between your fingers until it resembles a coarse meal.)
- In a small bowl, whisk the egg, vinegar, and water.
- With the food processor on low, gradually pour the mixture through the funnel until the dough just clumps together. Immediately turn the machine off.
- Split the dough in half (unless you made the full recipe, then split in 4).
- Wrap in cling-film and chill 1 hour.
- Roll out the dough on a lightly floured surface. Make sure to turn and flip the dough. Reapply more flour as needed to stop the dough from sticking.
- Using a cookie cutter, biscuit cutter, or an upside down cup a little bigger than the muffin cups, cut out circles.
- Collect the dough back together, roll, and cut until all the dough is used up.
- Press the dough in to the muffin cups, smoothing out the dough and forming it to the inside of the tin.
- Chill 1 hour.
- Preheat the oven to 325 ºF (160 ºC)
- Pierce holes with a fork, in the bottom of the tart shells
- Place a muffin liner in the inside of each shell. Place some dried beans, rice, or pie weights in each one.
- Bake for 15 mins.
- Remove the muffin liners and weights. Bake another 8-10 mins or until lightly golden.
- Let cool. They are ready to fill!