Tartlets: pastry shells Unverified!

Yield: 8 dozen
Can't make tartlets without tartlet pastry shells, can you now?


  • 2 1/2 cups all-purpose flour
  • 1/8 tsp salt
  • 1/3 cup sugar
  • 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
  • 1 large egg
  • 1 tsp vanilla


Mix together flour, salt and sugar. In food processor or with pastry knives cut in butter until mixture has a cornmeal-like consistency. Whisk together egg and vanilla and mix until the dough forms a ball, then kneed until a smooth consistency develops.

Arrange 4 dozen ungreased small (1 1/2") tartlet tins on a cookie sheet.

With 1 tsp portions, roll dough into small balls and press evenly into tins. Bake tartlets for 12-15 minutes or until golden brown. Repeat process with remaining dough. Dough can be refrigerated up to 1 week or frozen up to a month. Restore to room temperature before working.