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.)
This recipe goes with Dulce de Leche Tartlets, Spicy-Sweet Goat Cheese Bites, Raspberry Cream Tartlets, Pear-Havarti Bites, Chocolate-Hazelnut Tartlets, Ginger-Brie Bites
Southern Living MAY 2008
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.
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