Tartlets

By Scaling Down the formulas for various pies and tarts, the pastry chef can prepare a number of individual pastries. Most of the tartlet formulas in this chapter (with the exception of those that are “free-form”) were developed using a 3-in/8-cm ring mold or tartlet pan, but the formulas can be easily adapted to suit molds of other sizes or shapes. The same basic principles used for preparing large pies and tarts apply to tartlets. They can be baked in a mold, or free-form as a galette. They may be made using short dough or puff pastry dough. Depending on the type of filling, the shells may be partially or completely prebaked. Typically, shells are completely prebaked unless otherwise specified. They may be filled with fresh or poached fruits, nuts, chocolate ganache, or custard. Fillings may be precooked and poured into a baked shell or baked with the crust. Many fillings contain components that combine techniques. For example, one component of a filling could be a frangipane filling, which would be baked with the crust; then jam could be added in a thin, even layer; finally, the tart might be finished with fresh berries or other fruit and topped with a glaze. Combining elements in this way gives the pastry chef freedom to explore different flavor and textural profiles to create unique desserts.