Simple Homemade Tartlet Shells Recipe
Introduction
Tartlet shells are a versatile base for both sweet and savory fillings. This simple recipe yields crisp, buttery shells that bake to a golden perfection, perfect for impressing guests or enjoying a homemade treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 2 tablespoons granulated sugar
- 1 large egg
Instructions
- Step 1: In a bowl, combine the flour and sugar. Add the cold butter cubes and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Step 2: Beat the egg and add it to the mixture. Mix gently until the dough just comes together. Avoid overworking to keep the pastry tender.
- Step 3: Press the dough evenly into tartlet molds, making sure to cover the base and sides.
- Step 4: Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes or until the shells are golden brown.
- Step 5: Allow the tartlet shells to cool completely before removing them from the molds and filling as desired.
Tips & Variations
- For a richer flavor, substitute half of the butter with cold cream cheese.
- Chill the dough for 30 minutes before shaping to prevent shrinking during baking.
- Add a pinch of salt to balance the sweetness, especially if using unsalted butter.
- Use mini tartlet molds to create bite-sized appetizers or desserts.
Storage
Store baked tartlet shells in an airtight container at room temperature for up to 3 days. To keep them crisp longer, place a silica gel food-safe packet or a piece of bread inside the container. Reheat briefly in a warm oven before filling if they soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be wrapped tightly and refrigerated for up to 2 days or frozen for up to a month. Thaw completely before pressing into molds and baking.
How do I prevent the tart shells from shrinking?
Chilling the dough before shaping and avoiding overworking it helps prevent shrinking. Also, avoid stretching the dough while pressing into the molds.
PrintSimple Homemade Tartlet Shells Recipe
Classic buttery tartlet shells are the perfect base for both sweet and savory fillings. Made from a simple dough of flour, butter, sugar, and egg, these tartlet crusts bake to a crisp, golden perfection, providing a delicate and tender texture that complements any garnish or filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 tartlet shells (3-inch diameter each) 1x
- Category: Baking
- Method: Baking
- Cuisine: French
Ingredients
For the Tartlet Dough
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 2 tablespoons granulated sugar
- 1 large egg
Instructions
- Mix the dough: In a large mixing bowl, combine the flour and sugar. Add the cold, cubed butter and use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs. Beat the egg lightly, then add it to the mixture and gently combine until the dough just comes together. Avoid overworking it to ensure a tender crust.
- Press into tartlet molds: Divide the dough into equal portions and press each portion evenly into the bottom and up the sides of tartlet molds or mini tart pans. Make sure the dough is distributed uniformly to prevent uneven baking.
- Bake until golden: Preheat the oven to 350°F (175°C). Place the tartlet molds on a baking sheet and bake for 15-20 minutes, or until the shells are golden brown and crisp. Remove from the oven and allow to cool completely before removing from the molds.
Notes
- Keep the butter cold to achieve a flaky and tender crust.
- Do not overmix the dough to prevent it from becoming tough.
- For a savory version, omit sugar and add a pinch of salt.
- Chill the dough for 30 minutes before pressing into molds for easier handling.
- Use pie weights or dried beans to blind bake if filling requires no further baking.
Keywords: tartlet shells, tart crust, baking, pastry, tartlet dough, mini tarts
