Tartlets without molds
Description
Homemade baked goods for tea. Tart shells made with this recipe are about 4 cm in diameter. If you like, you can make them larger using a glass of a suitable size. Crisp, fragrant, and delicious, they are nothing like store-bought. Thanks to their firm base, they hold their shape with any filling and stay crisp even after a full day. The recipe is very easy, and the ingredient list is short and simple. Be sure to try them. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients according to the list.
- 2
Step 2
I'll tell you how to make the dough in a blender, but you can also knead it by hand on any work surface. Put the flour, salt, and sugar into the blender jar.
- 3
Step 3
Add cold butter cut into cubes.
- 4
Step 4
Mix quickly until it forms crumbs.
- 5
Step 5
Add half a beaten egg.
- 6
Step 6
Mix quickly once more. The dough is ready.
- 7
Step 7
Gather the dough and transfer it into a plastic bag (or pouch). Chill in the refrigerator for at least 1 hour. You can leave it overnight.
- 8
Step 8
Then roll out the dough into a sheet about 3–4 mm thick. To shape the pieces, use a shot glass. The rim of my shot glass is 5 cm in diameter. Cut out circles.
- 9
Step 9
Cut the foil into squares, approximately 7×7 cm. Turn a shot glass upside down, place the foil on top and press it down with your fingers.
- 10
Step 10
Slightly roll out the dough circles and place them on the foil (over a shot glass). Press with your fingertips to shape the rims.
- 11
Step 11
Cover the top with another piece of foil and press it down.
- 12
Step 12
You should end up with the dough between two pieces of foil. If the edges turn out thick, press them down with your fingers. Everything comes together quickly and easily. The listed amounts yield 20–25 tartlet shells. If you need more, increase the dough ingredients proportionally. For larger tartlets, use a glass of the appropriate diameter.
- 13
Step 13
Transfer the tartlet shells to the pan and chill for at least 30 minutes (I pop them in the refrigerator). If you skip chilling the dough, the bottom will puff up when baked. Bake in a preheated oven at 180 °C for 15–20 minutes (varies by oven). Watch for when the top edges turn golden brown, then take them out and let cool.
- 14
Step 14
The tart shells made without molds are ready. You can make them 1–2 days before you prepare the appetizers.