Making Prebaked Miniature Tart Shells

To make these miniature tart shells, only a little larger than quarters, you’ll need a stack of little molds. The more you buy, the more efficient the whole process will be since you need two molds per tartlet shell—one to hold the pastry dough and another to rest on top to hold it in place. Like tarts and pies, tartlets can be made starting with raw pastry or with pastry that’s been cooked blind in the shells before anything is added. You may want to make a batch of prebaked tartlet shells—they freeze well—to use as holders for sweet fillings such as fruit curds or for savory fillings such as diced meats or curried seafood. They’re great to have around for last minute hors d’oeuvres. The smallest molds take about ⅓ ounce dough each, while larger molds take close to 1 ounce.