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Recipe Summary

Yield:
4 dozen 1 3/4-inch tart shells
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Source

Oxmoor House Homestyle Recipes

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