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Lining Tartlet Molds

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By Anne Willan

Published 1989

  • About
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.
  1. Grease the molds and arrange them close together on a baking sheet. Roll out the dough to about β…› in/3 mm thickness and wrap it around the rolling pin. Unroll it gently over the molds, taking care not to stretch it.

  2. Press the dough into the molds with a floured ball of dough.

  3. Roll the pin over the tops of the molds to trim the dough.
  4. Using your forefinger and thumb, press the dough up the sides of each mold to increase the height of the rim. Neaten the edges.

  5. 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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