Tartlet Shells

Oxmoor House


2 dozen


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1 cup all-purpose flour
3/4 teaspoon salt
5 tablespoons cold butter, cut into pieces
2 tablespoons sesame seeds
1 to 2 tablespoons cold water
1/2 teaspoon cider vinegar


Prep: 6 Minutes
Cook: 10 Minutes
Other: 35 Minutes

Place flour and salt in a food processor; pulse until blended. Add butter and sesame seeds; pulse until blended. With processor running, add 1 tablespoon water and vinegar; process until mixture forms a ball, adding more water, if needed. Shape dough into a log; cover and chill 30 minutes.

Place 1 1/2 teaspoons of dough into each ungreased miniature (1 3/4") muffin cup, pressing gently up sides of cup. Prick sides and bottom of dough with a fork. Bake at 400° for 10 minutes or until edges are lightly browned. Cool in pan on wire racks 5 minutes. Remove from pans, and cool completely on wire rack.

Created date

August 2009