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Recipe Summary

Yield:
1 dozen 2 3/4- inch tart shells
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove pastry from refrigerator, and divide into 12 equal portions. Roll each portion to 1/8- inch thickness on a lightly floured surface. Fit each pastry into a 2 3/4-inch muffin tin. Prick bottom and sides of pastry shells with a fork. Bake at 475° for 7 minutes or until lightly browned.

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Source

Oxmoor House Homestyle Recipes

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