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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.)

Recipe by Southern Living May 2008

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Recipe Summary

prep:
15 mins
bake:
8 mins
cool:
15 mins
total:
38 mins
Yield:
Makes 24 tartlet shells
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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