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Lining Tartlet Molds
Appears in
By Anne Willan
Published 1989
Tartlet molds, whether round or boat-shaped can be lined individually using a pastry cutter of corresponding shape. Alternatively, line several molds at once, as follows. Push the dough above the rim of the molds to allow for the filling.
- Grease the molds and arrange them close together on a baking sheet. Roll out the dough to about โ
in/3 mm thickness and wrap it around the rolling pin. Unroll it gently over the molds, taking care not to stretch it.
- Press the dough into the molds with a floured ball of dough.
- Roll the pin over the tops of the molds to trim the dough.
- Using your forefinger and thumb, press the dough up the sides of each mold to increase the height of the rim. Neaten the edges.
- Prick the bottoms of the shells thoroughly to prevent air bubbles forming during baking. Chill the shells for 10-15 minutes or until firm, before baking.
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