Tart Shells from Basic Pastry

Name: Tart Shells from Basic Pastry
Yield: Makes 10 tarts. (By rolling pastry thinner, 12 tarts; thicker, 8 tarts.)
Cuisine: United States
Ingredients: Divide pastry into 5 parts. Roll out each part to make 4½" to 5" circles.; To Bake Tart Shells: Meanwhile preheat oven to 450°F. Bake tart shells 10 to 12 minutes or until golden. Cool on wire racks. Then carefully remove from pans, custard cups or foil. Fill as desired.

From 2-Crust Pie Recipe

Preparation info

Makes
10
tarts. (By rolling pastry thinner, 12 tarts; thicker, 8 tarts.)

Difficulty
Easy

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Method

Divide pastry into 5 parts. Roll out each part to make 4½" to 5" circles.

In Tart Pans: Fit pastry circles into 3½" tart pans, pressing them evenly over bottoms