1 3/4-Inch Tart Shells

Oxmoor House
4 dozen 1 3/4-inch tart shells


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Refrigerated pastry


Remove pastry from refrigerator; shape dough into forty-eight 1-inch balls. Place dough balls in lightly greased 1 3/4-inch muffin pans; shape each into a shell. Prick bottom and sides of pastry shells with a fork. Bake at 425° for 10 minutes or until lightly browned.

Created date

February 2010