Val d’Isère Tartlets**

Tartlet shells

Make 1 Day Ahead

• Butter for the rings or pans
• 9 oz. (250 g) sweet shortcrust pastry dough

1. Grease the baking rings or pans with butter. Place them on the cookie sheet.
2. On a lightly floured surface, roll the pastry dough to a thickness of about ⅛ in. (3 mm). Take care not to overwork it.
3. Cut out 12 circles using the cookie cutter and line them into the baking rings or pans. Chill for at least 1 hour, or preferably overni