Flaky Tartlet Shells
If you are making several batches of shells, you can stack up to three unrolled piecrusts on top of each other and cut dough circles all at once. A tart tamper or drink muddler makes fast work of pressing dough into pans. (Both are available at kitchenware stores.)
More From Southern Living
Bake: 8 Minutes
Cool: 15 Minutes
- 1/2 (15-oz.) package refrigerated piecrust
- 1. Preheat oven to 425°. Unroll piecrust on a flat surface. Cut into 24 rounds using a 2-inch round cutter. Press rounds onto bottoms of ungreased miniature muffin cups. (Dough will come slightly up sides, forming a cup.) Prick bottom of each dough circle 4 times with a fork.
- 2. Bake at 425° for 6 to 8 minutes or until golden. Remove from pans to a wire rack, and let cool 15 minutes before filling.
- Note: To make ahead, store baked tartlet shells in an airtight container in refrigerator for up to 2 days or freeze up to 1 month. Thaw at room temperature 2 hours before filling.
Only you will be able to view, print, and edit this note.Add Note