1 dozen 2 3/4- inch tart shells

How to Make It

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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