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Tartlet Shells (D, TNT)
Source: Package of the tartlet pans
Yield: Varies, according to size of molds

1-1/4 cups all-purpose flour
1 tablespoon sugar
1/4 tsp. salt
1/2 cup unsalted butter, chilled
2 tablespoons cold water

Place flour, sugar, and salt in food processor. Add butter. Process, using rapid on/off pulses until the mixture resembles small particles.

Add 1 tablespoon of water and process a few more seconds. Add another tablespoon water and process a few more seconds. Dough should be damp enough to form a rough mass. Add a few more drops of water if necessary.

Roll dough out on a generously floured work surface until about 1/8" thick. Cut into shape of your tart pan. Transfer to pan. Pat some of the overhang back in around the edge to make the sides a little thicker than the bottom. Trim off excess. Fill and bake. (There are no baking instructions.)

[Archivist's Note: We suggest baking at 400°F until crisp and golden]

Posted by Netanya Hoffman

Nutritional Info Per Serving: N/A