Simple 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
Scale
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
