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1 3/4-Inch Tart Shells

Yield 4 dozen 1 3/4-inch tart shells


  • Refrigerated pastry

How to Make It

  1. 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.

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