Tartlet Pastry

Source: Sweet Miniatures, Flo Braker; Yield: 8 dozen tartlet shells

Ingredients

Dough

• 2-1/2 C (300 g) flour, all purpose
• 1/4 tsp salt
• 1/3 C (65 g) granulated sugar
• 8 oz (2 sticks) butter, chilled and cut into 1/4 inch slices
• 1 egg
• 1 tsp vanilla

Equipment

• Tartlet shell molds (24-48)

Directions

1. Put flour, salt, sugar in a food processor and pulse briefly to combine. Scatter butter pieces over the flour mixture and pulse until cornmeal consistency.
2. Whisk egg and vanilla together in a bowl. With the motor running, add egg-vanilla mixture to flour mixture. Process until a ball forms. Remove ball and any crumbs to a work surface and work gently into a smooth, cohesive ball.
3. To bake Adjust rack to lower third of oven and preheat to 350 deg F.
4. Divide dough into approx 1 tsp balls in each tartlet shell, assemble shells on a large baking sheet. Roll dough into ball and press up sides of tin.
5. Bake approximately 12-15 minutes or until light golden. Remove baking sheet to a wire rack to cool. When tins are cool enough to handle, squeeze gently and turn out of molds.
6. Stack cooled, unfilled shells in an airtight container and store at room temperature up to 1 week.

Notes

• Dough keeps refrigerated, well wrapped, up to 1 week. Frozen, well wrapped, up to 1 month. Bring dough to room temperature before working.
• Whole wheat tartlets: substitute whole wheat flour for half the all purpose flour.
• Presumably you could reduce or leave out the sugar and use these for a savory option.
• Will try making these with gluten-free flour, should work well.

5/28 – They seem a little doughy; turns out the original Flo Braker recipe lists 2-1/2 C flour as being 350 g. Have edited to reflect King Arthur measurements of 300 g (120 g = 1 cup). Also increased salt amount to 1/4 tsp instead of 1/8, I think the original lacks a bit in flavor