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Doughs for Individual Tarts, Tartlets, and Barquettes

Appears in
How to Bake
How to Bake

By Nick Malgieri

Published 1995

  • About
Though the doughs in the previous section of this chapter can be used to form tartlets and other individual and miniature pastries, the recipes that follow are for doughs especially suited to small pastries.
  • FLAKY DOUGH FOR TARTLETS: Especially useful because it is mixed until somewhat elastic, and it can be rolled thinner than the conventional flaky dough used for large pies and tarts.
  • COOKIE DOUGHS: Variations on the French pâte sablée (literally, sandy dough). For delicate tartlet and barquette shells baked empty.
  • ALMOND OR HAZELNUT DOUGH: These round out the selection of doughs to use for small pastries. Both doughs, which are soft, can also be pressed into tiny pans, which avoids having to roll them out.

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