| This recipe is liked by 0 person(s). |
Flaky Tartlet Shells
Nb persons: 24
Yield:
Preparation time: 15 min
Total time: 38 min
Source:
| 1/2 (15oz) package | refrigerator piecrust |
1. Preheat oven to 425 Unroll piecrust on a flat surface. Cut into 24 rounds using a 2 inch round cutter. Press rounds onto bottoms of ungreased miniature muffin cups. (Dough will come slightly up sides forming a cup.) Prick bottom of each dough circle 4 times with a fork.
2. Bake at 425 for 6 to 8 minutes or untill golden. Remove from pans to a wire rack and let cool 15 minutes before filling.
If you are making several batches of shells you can stack up to three piecrusts on top of each other and cut dough into circles all at once.
A tart tamper or drink muddler makes fast work of pressing dough into pans.
To make ahead. store baked tartlet shells in an airtight container in refridgerator for up to 2 days or freeze up to 1 month. Thaw at room tempature 2 hours before filling.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe