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Tartlet Shells

Tartlet Shells



Oxmoor House JUNE 2006

  • Yield: 2 dozen
  • Cook time:10 Minutes
  • Prep time:6 Minutes
  • Other:35 Minutes


  • 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


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.


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Tartlet Shells recipe