Puff Pastry Tartlet Shells
Tartaletas
Puff pastry dough for tartlets is readily available in many stores, but it can't quite match the exquisite flavor of homemade pastry dough. Making your own puff pastry dough can make a remarkable difference in the taste of your tartlets. This is a master recipe for puff pastry tartlet shells that can be prepared in advance and stored in the refrigerator or freezer.
Ingrediënten
MAKES ABOUT 65 TAPAS
- 1 pound puff pastry dough homemade or storebought, chilled
Instructies
- Place an oven rack in the upper position and preheat the oven to 425°F.
- Work with only one-quarter of the pastry dough at a time to keep it chilled.
- Roll it out to a thickness of less than 1/8 inch and cut it into approximately 16 rounds, each measuring 1.5 inches in diameter.
- Gently press the rounds into 1.5-inch tartlet molds, preferably ones that are fluted and rounded on the bottom.
- Stretch the dough slightly so that it extends just over the top of the mold.
- Prick the dough with a fork, cover it with another tartlet mold, and weigh it down.
- You can use dried beans or metal pellets specifically designed for this purpose.
- If the dough has softened, place it in the freezer for a couple of minutes before baking.
- The prepared dough can be used immediately or stored in the refrigerator or freezer for future use.
- If you're using the tartlet shells immediately, bake them for about 7 minutes or until they turn golden.
- Remove the weights and the top mold, prick the tartlets again, and bake for an additional minute.
- Prick them once more and bake for 1 more minute or until they become golden.
- Enjoy your puff pastry tartlet shells!
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