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Making Prebaked Single-Serving Tart Shells
Appears in
Published 2009
To make six 3½-inch tart shells, use 1 recipe basic pie and tart pastry dough or one of the richer or sweet doughs such as extra buttery sweet pastry dough or cream cheese tart and pie pastry dough.
Butter six 3½-inch tart rings or fluted tartlet molds. Preheat the oven to 400°F. With your hands, roll the pastry dough into a cylinder. Cut off rounds of dough, one at a time, as you line the rings. If the dough rounds are hard, pound them, giving them a quarter turn after each couple of poundings.
When the pastry dough is about ½ inch thick or it has softened, roll out the circles until 2 inches greater in diameter than a tartlet ring and from ⅛ to ¼ inch thick.
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