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Homemade Puff Pastry Tartlet Shells
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Ingredients
▢
1
pound
puff pastry dough
homemade or storebought, chilled
Instructions
Preheat the oven to 425°F and place the oven rack in the upper position.
Take only one-quarter of the pastry dough at a time to ensure it stays chilled.
Roll out the dough to less than ⅛ inch thickness and cut it into about 16 (1½-inch) rounds.
Press the rounds into 1½-inch tartlet molds, ensuring the dough slightly extends over the top of the mold.
Prick the dough with a fork, cover with another tartlet mold, and weigh it down using dried beans or metal pellets.
If the dough has softened, place it in the freezer for a couple of minutes before baking.
If using immediately, bake for about 7 minutes or until golden.
Remove the weights and the top mold, prick the tartlets, and bake for an additional 1 minute.
Prick again and bake for 1 more minute or until golden.
The tartlet shells are now ready to be used immediately or stored for future use in the refrigerator or freezer.
Notes / Tips / Wine Advice:
Enjoy your homemade puff pastry tartlet shells!
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Course
Pastry
Cuisine
Spain
Diets
Vegetarian