Making Prebaked Miniature Tart Shells

Brush half of the molds with melted butter.

Roll a sheet of pastry dough up on the rolling pin. Brush off any excess flour.

Unroll the dough over the molds that have been arranged close together.

Press the dough into the molds with your fingers or with a little ball of dough.

Press around the inside edges of the pastry dough to adhere to the molds.

Cut off any excess pastry dough with a paring knife.

Place a duplicate mold with the bottom buttered in each tartlet.

Bake the shells for 15 minutes, remove the top molds, and bake 5 minutes more.