Fresh tarts. How to make dough baskets. Tartlets dough recipe with photo step by step: shortcrust pastry, puff pastry, classic recipe, for snacks, for desserts, sweet, unsweetened

Tartlets from shortcrust pastry — perfect base for any topping. Tartlets are crumbly, not sweet, moderately salty. Tartlets are prepared quickly and can be stored for 1 week. Edible baskets, which are probably familiar to you from buffet tables, are called tartlets.

Tartlets can not only be filled various fillings, they themselves can be different: from sand or puff pastry, rye, cheese, sour cream. Sand tartlets are one of the ever-popular options. Despite the fact that such a dough is fragile, and during transportation, products made from it are quite loose, not a single bakery will refuse to bake shortbread tartlets, and not a single housewife will refuse to buy. The dishes are delicious with them!

Shortcrust pastry for tartlets

Shortbread dough for tartlets at home can be sweet for serving desserts, or savory for cold appetizers. To prepare it, you will need cupcake molds or heat-resistant bowls.

Ingredients:

• Butter or margarine - 200 grams
• Flour - 250-300 Grams
• Sugar - 50-100 Grams
• Egg - 1 Piece

Cooking method:

1. Depending on what kind of filling is expected, in shortbread dough for tartlets at home, you can add from 1 tablespoon to 100 grams of sugar. For flavor, you can add a pinch of vanillin to sweet tartlets.
2. The flour must be sifted and chopped into small pieces, softened butter or margarine.
3. With your hands, carefully knead the butter into flour so that a homogeneous mass with small grains is obtained.
4. The flour can be set aside for now. Separately, beat the egg and combine with sugar or salt.
5. Beat until foamy with a whisk or mixer.
6. Ready egg mass can be poured into flour. Now the only thing left is to mix everything thoroughly to make a soft and dense dough.
7. The recipe for making shortcrust pastry for tartlets can also be used for cookies or your favorite pie. Ready dough can be sent to the refrigerator for 15-30 minutes.
8. Pinching off small pieces of dough, transfer them to tartlet molds and flatten with your hands.
9. Send the molds to the preheated oven.
10. They bake pretty quickly, so it's important to make sure they don't burn. Ready tartlets cool and can be filled.

Sand dough tartlets

Ingredients:

• Butter (fat content not less than 72%) - 150 g
• Flour - 1.2-1.5 cups
• Milk - 1 tbsp. l.
• Egg - 1 pc.
• Sugar - 1.5 tsp
• Salt - 3 pinches

Cooking method:

1. Prepare necessary ingredients for sand tartlets.
2. Put the butter in a bowl, add sugar and salt. Leave for 15-20 minutes to soften the butter.
3. Pour the sifted wheat flour. If you are preparing tartlets for sweet dishes, then add a pinch vanilla sugar.
4. If for snacks, then you can add a pinch of chopped dried herbs: thyme, basil, rosemary.
5. Transfer the contents of the bowl to the bowl of a food processor, add the egg, milk and mix everything thoroughly.
6. Remember that depending on the size of the egg, a little more flour may be required and vice versa.
7. Put the shortcrust pastry on a plate, cover cling film and place in the refrigerator for 15-20 minutes.
8. Pinch off part of the dough and put in a mold for tartlets (cupcakes). Gently spread the dough with your hands so that it completely fills the mold to the brim.
9. The thickness of the dough should be small - about 2-3 mm. Do the same with the remaining dough, forming the rest of the tartlets.
10. Prick the shortcrust pastry tartlets in the middle with a fork so that they do not rise during baking. Send the tartlets to the oven preheated to 180 degrees for 15 minutes.
11. Keep an eye on the surface of the tarts so they don't burn. Finished sand tartlets cool in molds and then remove from them.

Sand tartlets for salads

Ingredients:

• butter - 100 g
• flour - 2 cups
• salt - a pinch
• sour cream - 60 g

Cooking method:

1. Sift the flour into a deep bowl, make a depression in the hill, pour a pinch of salt into it. Add cold butter, cut into cubes, and quickly rub with your fingers into a fine greasy crumb.
2. Add sour cream to the resulting butter crumb and quickly knead the dough, collecting it in a lump. If the dough turns out to be crumbly, add a little more sour cream, if sticky, add a little flour.
3. Gather the dough into a ball, wrap in cling film or place in plastic bag and refrigerate for 30 minutes to chill. In the meantime, prepare the tartlet molds. It can be any molds for cupcakes.
4. Tear off small lumps of dough from the cooled dough, put into molds and gently spread with your fingers along the bottom with the transition to low sides. Prick the dough in molds with a fork, add beans or peas so that the dough does not swell during baking.
5. Put the molds in the oven, preheated to 190 degrees, and bake for about 40 minutes, until the dough is lightly browned. Refrigerate tartlets in molds room temperature, then pour the beans and remove them from the molds.
6. Sand tartlets for salads New Year ready. Fill them with your favorite toppings and serve as an appetizer to your guests.

Sand tartlets with red caviar

Ingredients:

• Red caviar - 100 grams
• Tartlets from puff or shortcrust pastry small - 10 pieces
• Butter or sour cream fatty - 100 grams
• Dill - grams

Cooking:

1. Chop the dill. Mix softened butter (or sour cream) with dill and arrange on tartlets.
2. Spread the caviar with a teaspoon and serve the red caviar tartlets on a large plate.
3. Be sure to cover the dish with cling film and remove it immediately before the gala dinner. Otherwise, the caviar, which dries very quickly, will turn into pebbles.
4. Red caviar is not only tasty, but also very healthy dish. She has long ceased to be a scarce product in Russia, but still we decorate with her festive table. The fact is that dishes with red caviar look very elegant and create a feeling of a real holiday.
5. Tartlets with caviar can be supplemented not only with sour cream, but also with soft, creamy cheese. And you can do it the old fashioned way by making baguette sandwiches with butter and a spoonful of caviar. In addition, it is now customary to decorate salads with fish and not only, Olivier and other dishes with red caviar.

Classic shortbread tartlets with cheese

Ingredients:

• shortcrust pastry - 250 grams
• onion, finely chopped - 225 grams
• oils - 50 grams
• grated nutmeg - 1 pinch
• flour - 25 grams
• milk - 150 milliliters
• cheese, finely grated - 75 grams
• white crackers - 15 grams
• salt and freshly ground black pepper - 1 to taste

Cooking method:

1. Roll out the dough and cut into 6x9 cm rectangles. Bake at 200°C for 15 minutes. Fry the onion in 25 g of oil for 5 minutes.
2. Melt remaining butter in saucepan, add nutmeg and simmer for 30 seconds, then add the flour. Gradually pour in the mixture into the milk, stirring constantly, until the sauce comes to a boil. Add the onion and half the cheese.
3. Spoon the sauce onto the tarts. Bake in the oven or grill over moderate heat until golden brown.

Sand tartlets with mushrooms and cheese

Ingredients:

• chicken fillet- 250 g;
• champignons - 200 g;
• cream (20%) - 200 g;
• hard cheese- 150 g;
• flour - 1 tablespoon;
• onion - 1 pc.;
• salt and pepper to taste.

Cooking method:

1. Grate the cheese on a coarse grater.

Sand tartlets with tomatoes and eggs

Tartlets with cheese, tomatoes and eggs are perfect for a festive table as an appetizer before serving the main course. To prepare snacks, you can cook tartlets yourself or buy ready-made ones: waffle, shortbread or puff pastry, the most diverse different shapes.

Ingredients:

• 70 g hard cheese,
• 2-3 cloves of garlic
• 1 large tomato,
• 2 chicken eggs,
• 8 tartlets,
• 3-4 sprigs of fresh parsley,
• 1 pinch of salt
• 1 pinch black ground pepper,
• 2-3 tbsp sour cream (mayonnaise).

Cooking method:

1. Hard cheese should be grated on a fine grater. The type of cheese doesn't really matter, you can use sweeter, more salty or unleavened cheese, with spices, herbs or nuts.
2. Large fresh tomato wash and cut into small cubes. You can first remove the peel from the tomato by scalding it with boiling water.
3. Remove the husk from the garlic cloves and chop it with any convenient way- pass through a press or finely chop.
4. Hard boil chicken eggs in salted water, cool and peel, then grate the yolks together with the whites on a fine grater, transfer to a bowl.
5. Rinse the greens and finely chop, transfer to a bowl, salt, add black ground pepper or other spices. Season everything with sour cream or mayonnaise, mix - the filling for tartlets is ready.
6. Fill the tartlets with cheese, tomato and egg filling.
7. The tarts are ready. Before serving, you can decorate the appetizer with an additional sprig of greens.
8. With garlic, the appetizer turns out to be quite spicy, so you can reduce its amount or do without it at all.

Shortbread tartlets with smoked chicken and mushrooms

Tartlets prepared according to this recipe are quite spicy, tasty and unusual dish able to decorate any buffet table.

Ingredients:

• smoked chicken meat - 100 grams;
• pre-fried mushrooms - 100 grams;
• processed cheese - 100 grams;
• garlic cloves - 3 pieces;
• mayonnaise - 3 tablespoons;
• walnuts, pre-chopped - 1 tablespoon;
• sand tartlets - 8 pieces;
• for decoration, you can prepare some fresh parsley and cranberries.

Cooking method:

1. Smoked chicken meat must be cut into small cubes;
2. Processed cheese must be crushed with a fine grater. In order to somewhat facilitate this work, it is worthwhile to first place the cheese in the freezer for a short while;
3. In a deep bowl, combine pre-fried mushrooms, smoked meat, cheese. You also need to add pre-chopped garlic and mayonnaise there. Mix all components very carefully;
4. Now you can move on to filling the tartlets. To do this, it is convenient to use a teaspoon, which fits the salad and forms a small slide;
5. Sprinkle each tartlet with a small amount of chopped walnuts;
6. Decorate each tartlet with an additional small sprig of fresh parsley and a cranberry.

Julienne in shortcrust pastry tartlets

Julienne in tartlets is a familiar dish with unusual presentation. You need to eat it directly with a “plate”, which is a basket of dough. Hearty appetizing appetizer golden crust Suitable as a snack and complement the main dishes of the festive table.

Ingredients:

• chicken fillet - 250 g;
• champignons - 200 g;
• cream (20%) - 200 g;
• hard cheese - 150 g;
• flour - 1 tablespoon;
• onion - 1 pc.;
• ready-made shortcrust pastry tartlets - 20;
• salt and pepper to taste.

Cooking method:

1. Boil the chicken fillet, cool.
2. cut mushrooms in small pieces. IN this case you can use both fresh (pre-wash and clean) and pickled mushrooms.
3. Grate the cheese on a coarse grater.
4. Heat a small amount of vegetable oil in a frying pan and fry onion first, and then champignons (if fresh mushrooms are used).
5. Cut the cooled chicken fillet into cubes and add to the rest of the ingredients in the pan.
6. Warm up the cream and dilute it chicken broth in which the fillet was cooked (about 50 ml). Pour the resulting mixture into the pan and leave everything to simmer over low heat until the liquid is reduced by about half. Pepper to taste and add flour, stirring constantly. In half a minute the julienne will be ready.
7. Julienne is placed in ready-made tartlets, sprinkled with grated cheese on top and baked in the oven at a temperature of 200 degrees until golden brown.

Sand tartlets with pineapples

Chicken and pineapple go great together. various dishes. Especially delicious combination obtained in salads with mayonnaise, with the addition of a small amount garlic. Such a salad can be served on one dish, but if you serve it on the table in sandy savory tartlets, it will turn out very festive. If you prepare shortbread tartlets in advance and boil the chicken fillet until cooked, then you will not spend much time preparing the salad itself. Despite simple ingredients The salad is very delicious. For cooking, it is better to use thick homemade mayonnaise.

Ingredients:

• chicken fillet,
• eggs,
• canned pineapple,
• hard cheese,
• walnuts,
• garlic,
• mayonnaise,
• salt,
• ground black pepper,

Cooking method:

1. Boil chicken fillet 350 g until tender in lightly salted water, cool. Cut into small cubes. canned pineapple strain from the syrup. Cut into small pieces (250 g).
2. 100 g cheese grated coarse grater. Dry dry nuts hot pan and chop.
3. Connect 2 grated boiled eggs, chicken fillet, cheese, pineapples, nuts, 4 tbsp. l. mayonnaise, peeled garlic passed through a press (1 clove). Mix. Season with salt 0.75 tsp. and black ground pepper 0.2 tsp.
4. Put the finished salad in shortbread savory tartlets and serve immediately.

Sand tartlets with red fish

Ingredients:

• fish (salted) - 250 grams;
• chicken eggs - 2 pieces;
• curd cheese - half a standard package;
• fresh cucumber - 1 piece;
• mayonnaise (light) - 10 grams;
• sand tartlets - 20 pieces.

Cooking method:

1. Cooking should start with the filling. For this type of tartlets, you can use any red fish. As a savings, you can even use the tail of a fish carcass here. First you need to prepare the fish. To do this, the carcass is cleaned from the upper skin, and finished fillet cut into small cubes;
2. Chicken eggs must be boiled, cooled, remove all the shells and grate them on a fine grater;
3. Rinse fresh cucumber well under cold, preferably running water, dry a little and chop into small cubes;
4. Combine in a common container prepared fish fillet, grated eggs, chopped cucumber and add to the composition required amount curd cheese. In order for the resulting mass to be more viscous, you can add a little mayonnaise, and then mix the entire composition thoroughly;
5. Divide the prepared mixture among shortbread tartlets and serve immediately. It will be very tasty and unusual.

Sand tartlets on the festive table

Ingredients:

• canned fish - 1 can,
• eggs - 2 pcs.,
• fresh cucumber - 1 pc.,
• hard cheese - 40 g,
• ready-made sand tartlets - 1 pack,
• green onions - 1 bunch,
• mayonnaise - for dressing.

Cooking method:

1. Canned fish for this diner take any. Even sprats will do. We put the eggs to boil, and they themselves prepare the rest of the ingredients. But what is there to prepare? All you need to do is wash the cucumber with onions and open a jar of canned food.
2. I am sure that in those 10 minutes while the eggs are being boiled, you will have time to do all this. So, when they are cooked, drain the boiling water, put under cold water and let cool. We clean from the shell and proceed to the preparation of the filling for tartlets. Finely chop the eggs and transfer to a deep bowl.
3. Three cheese on fine grater and put it in there. By the way, with processed cheese also turns out delicious. But then it must be taken without any additional flavors, such as "with mushrooms", "with greens". We knead canned food with a fork right in the jar.
4. A small nuance: before you do this, drain the liquid from them. We shift it into a bowl. In it we send the cucumber cut into small cubes and part of the chopped greens. Remaining green onions we will decorate ready meal. Add mayonnaise and mix.
5. It is not necessary to salt the filling: fish, cheese and mayonnaise are salty, this will be enough. We lay out the filling in baskets. I each fit 1 teaspoon with a slide of cooked mass.
6. Sprinkle chopped herbs on top and let the tartlets stand a little. The filling should soften the rather hard shortcrust pastry a little. By "slightly" I mean 20-30 minutes, but not overnight. It is better to serve such an appetizer immediately and eat, respectively, too.

Sand tartlets with pumpkin cream

Ingredients:

• for 8 tartlets
• shortcrust pastry not sweet according to your desire (I have the following butter + flour + sour cream)
• 250 milk
• 200ml pumpkin puree
• 2 tbsp flour
• 3 eggs
• 150g sugar
• 50g oil cl
• vanilla
• nuts for sprinkling (to taste, I have pistachios)

Cooking method:

1. Boil or bake nutmeg pumpkin, beat with a blender, measure out 200 ml. Pour milk into a saucepan, add pumpkin puree, put on a small fire. Read more:
2. Beat the eggs with sugar until white, add mumu and vanilla, add to the pumpkin milk mass and cook over low heat until thickened. Remove from heat and add butter, mix.
3. Roll out the shortbread dough thinly and put it into tartlets, press it tightly and prick with a fork. Spread the cream evenly over the shortbread dough, sprinkle with pistachios and put in the oven at 180 degrees for about 30 minutes (the cream rises like a soufflé).
4. Remove from the oven, cool, sprinkle with sugar powder. Serve after removing from the molds. I did not lubricate the molds with anything, I have ceramic ones.

Thinking over the menu of the festive table, every self-respecting hostess pursues two main goals - to feed deliciously and certainly surprise guests with something. This is where unthinkable recipes are invented, designer decorations are made from vegetables and fruits for salads, at worst, napkins embroidered by the hostess herself are used.

Today I offer you a simpler and original way impress guests and households - tartlets. This dish will diversify and decorate your table, besides, it is quite simple to prepare, and if desired, the filling can be prepared in a few minutes.

Today we will learn tartlet dough recipes and choose tartlet molds. I will also bring a couple interesting examples puff pastry tartlets.


There are two main types of tartlets - sweet and salty, so the dough for tartlets can also be prepared in different ways.

Dough for tartlets

Compound:
Flour - 3 cups
Margarine - 200 g
Sour cream - 200 g

Chop flour with margarine or butter with a knife until crumbs, add sour cream, knead, refrigerate for an hour.


Shortbread dough for tartlets

Compound:
Flour - 3 cups
Margarine or butter - 250 g
Sugar - 1 cup
Egg - 2-3 pieces

Grind sugar with eggs until foamy and carefully add softened margarine. Mix everything with flour and knead a stiff dough. Put for 30 minutes in a cold place.

Fresh dough for tartlets

Compound:
Flour - 300 g
Butter - 200g
Egg yolks - 3 pieces.

Mix flour with softened butter, add yolks. Knead the dough, remove cool place for 30 minutes.

Sweet tartlet dough

Flour - 1.5 cups
Egg - 1 piece
Butter - 100g
Sugar - 2 tbsp. l.

Grind the egg with sugar, mix flour with softened butter. Combine everything and knead the dough. Set aside for 30 minutes.

Dough for tartlets sweet coffee

Compound:
Flour - 225 g
Powdered sugar - 1 tbsp. l.
Coffee (strong, cold) - 2 tbsp. l.
Butter - 150 g
Egg yolk - 1

Mix flour and sugar, add finely chopped butter. Mix the yolk well with coffee. Knead the dough and knead well for a few minutes. Roll into a ball, wrap in cling film and refrigerate for 20 minutes.

Curd dough for tartlets

Compound:
Flour - 200 g
Margarine - 200 g
Cottage cheese (low fat) - 200 g

Mix all the ingredients, knead the dough.

Friable cheese dough for tartlets

Compound:
Cheese - 100 g
Flour - 1 cup
Butter - 100 g
Egg - 1 piece

Grate the cheese, add softened butter, flour, add an egg or just the yolk if you need a denser dough. Knead the dough, put in the refrigerator for 20 minutes. Apply a thin layer to tartlet molds.

As you can see, the dough recipes are quite diverse. Unsalted dough is almost universal, however, for sweet tartlets, it is better to prepare dough with added sugar. Curd and cheese dough can be used to make tartlets savory fillings and spicy herbs.

Except listed recipes, you can also apply puff pastry. Puff pastry for tartlets can be different: classic and fast food, yeast and yeast-free puff pastry. The recipe for such a test is not difficult to find. But the easiest way is to just buy ready-made puff pastry; for tartlets, frozen one is also quite suitable, which is easy to find in every supermarket.

Puff pastry remarkable in that you can use its special qualities for the preparation of tartlets original form. And I want to give a couple of examples here.

Puff pastry shell tarts

To prepare them, you will need frozen yeast puff pastry. The dough needs to be thawed, slightly rolled out. Then, using a tartlet mold, cut out blanks. Press each blank a little with your fingers on one side - in this place there will be a connection of the wings. Then, with a knife, slightly draw straight diverging lines from the central lower part to the upper edge - you get a pattern like a real shell.

Then grease the baking sheet and put the workpieces on it, having previously greased egg yolk. Bake at 200 degrees for 15-20 minutes. When the tartlets have cooled, carefully cut them in the middle, dividing them into 2 wings. Do not cut through to the end - in a flat place they should be fastened together. Now you can fill your shells with any filling. To complete the image, you can put an olive in the center - it will replace the pearl.

Puff pastry tartlets

To do this, we take puff pastry for tartlets, bought in a store or cooked on our own, rolled out, and cut into the shape of leaves. You can use a real leaf large sizes, or you can pre-make a stencil.

Then, stepping back from the edge, we cut the leaf a little around the entire perimeter. It is not necessary to cut through, just outline the width of the sides. Lubricate the edges of the leaf with egg yolk. We put the blanks on a baking sheet and bake until golden brown at a temperature of 180 degrees. When the puff pastry tartlets are ready, take the hot leaves and remove the dough layer from the middle, leaving intact the edges that we outlined earlier. We will get a leaf with a recess in the middle, which is filled with the filling.

Now let's talk about molds for tartlets. Usually they are made of tin or carbon steel, there are tartlet molds with a non-stick coating. Now widely used Silicone forms for tartlets. Their convenience lies in the fact that the finished basket is easier to separate from the silicone coating. It is also convenient that the forms for silicone tartlets are like a tray, where several forms are fastened together.

If there is no time for baking tartlets and there is no way to buy ready-made ones, you can use forms for tartlets made of cardboard, paper, parchment. Another option is to make your own tartlets.

You also need to know how to fill out the forms for tartlets correctly.
Most often, this is done simply. The rolled out layer of dough is cut into circles using a glass or the same form for tartlets. Then the circle is placed on the bottom of the mold and pressed lightly. Then distribute the edges so that they repeat the pattern of the rim of the tartlet mold.
You can divide the dough into small balls, which are then placed in a mold, and already there they are distributed along the bottom and sides of the mold.

If the dough is too thin, then try this trick. Roll out the dough, then slightly stick the edge of the layer to the rolling pin and wrap it around. Place the tartlet molds as close to each other as possible. Bring the dough on the rolling pin to the forms and begin to unwind, so that it covers the forms from above. Now roll the dough with a rolling pin so that the edges of the forms push the circles you need into the layer. Carefully place them in the tartlet molds.

Tartlets are usually baked at a temperature of 180-240 degrees, depending on the dough, size and filling. The filling can be put immediately, or you can put it in a finished tartlet. If you bake tartlets separately, take note of one trick that will help to avoid burning.

Experienced housewives, in order to prevent the tartlets from burning, most often the bottom, placing the blank in a tartlet mold, cover the bottom with cereals or dry beans. After the tartlet is ready and removed from the oven, the cereal or beans are poured out.
You can also cover the bottom of the workpiece with parchment.

Original miniature shortcrust pastry baskets with filling are a decoration for any table. Tartlets are delicious and appetizing snacks which can be prepared for any occasion. There are a wide variety of fillings for them. These are caviar, and salads, and cottage cheese, and cheese, and vegetables, and mushrooms. Tartlets are stuffed with fish, meat, poultry. They also make them sweet, we all know cake baskets with cream, fruits or berries. Practice shows that in small tartlets you can post whatever your heart desires.

There are several dough recipes for making tartlets at home, but most often shortcrust pastry tartlets are baked according to a simple recipe that I prepared for you today along with a photo. But I will also definitely tell you about other options for making tartlets.

Cake baskets with butter cream and fruits

2 deep bowls, cream mixer, dough mixer if available, whisk, foil, figured forms for tartlets, silicone or metal, napkins for baking from baking paper, if the molds are metal.

Ingredients

The dough preparation process

Forming and baking baskets

Cream making and cake making

video recipe

Watch also the video showing this recipe for making baskets with cream and fruits:

Shortbread dough for snack tartlets

A similar dough recipe, as I described above, is used for snack tartlets. Only sugar is not added to it.

Cooking time- 20 minutes.
Servings – 12-16.
Calories per 100 g- 447 kcal.
Inventory and kitchen appliances: large wooden board, large knife.

Ingredients

Cooking process

video recipe

You can also watch a video about the process of kneading this savory shortcrust pastry:

The filling for tartlets baked from this dough can be different, it depends on your personal preferences and ideas. It turns out very tasty, gentle variation there will be a fish theme, and our family’s favorite version of the delicacy is.

Also very original taste and has a feed. And if you want to cook real masterpiece in dough baskets, try baking. Choose the filling that you like, and I will share another quick recipe for a similar snack from ready-made dough.

Puff tartlets with salmon in a hurry

Under simple recipe tartlets, I mean an option when you don’t have to fiddle with the dough for a long time. If the guests are already on the doorstep and you need a snack do on hastily , you can cook tartlets from purchased puff pastry according to next recipe with photo.

Cooking time- 30 minutes.
Servings – 12-15.
Calories per 100 g- 353 kcal.
Inventory and kitchen appliances: shapes of different diameters or a glass and a glass for cutting dough, a pastry brush, baking paper, a deep bowl, a garlic press, a baking sheet.

Tartlets are small baskets of stuffed dough. The filler can be very different: pate, salad, fruit. For a buffet table, such an appetizer is indispensable, and children rarely refuse breakfast, which resembles a cake, even if they find an unsweetened filler inside. Preparing for the holiday, many people buy ready-made baskets in the store, but they are not cheap and their taste often leaves much to be desired. It's a good idea to bake your own tartlets. The dough for them is easy to prepare at home.

Cooking features

Tartlets are most often baked from shortcrust pastry, but it can be cottage cheese, sour cream, puff or other. There can be no single recipe for dough for tartlets. However, some recommendations for the cook, who first took up the preparation of dough for tartlets at home, will come in handy.

• It is better to preheat the oven for baking tartlets in advance. Usually they are placed in an oven, the temperature of which has reached 180-200 degrees, and baked at this temperature for half an hour. It may take less time: you will know about the readiness of tartlets by their appearance(they will brown).
• Baking tartlets does not tolerate haste. The dough must be allowed to rest before forming baskets from it and sending them to the oven.
• For baking tartlets you will need molds. Silicone muffin cups are fine, although metal cups are easier to work with. Only puff pastry allows you to do without molds.
• When baking tartlets, put a little dry beans or other cereals on the bottom of the molds. If this is not done, the dough at the bottom may swell, it will be inconvenient to use ready-made baskets with such a bottom.
• To prevent the dough from sticking to your hands, you need to dust them with flour more often or grease them. vegetable oil.

For the rest, when preparing dough for tartlets and baking products from it, you must follow the instructions that accompany the recipe. Then the result will certainly meet your expectations.

A simple shortcrust pastry recipe for tartlets

• wheat flour - 160 g;
• salt - a pinch;
• sugar - 5–10 g;
• butter or margarine - 100 g.

Cooking method:

• Take the butter or margarine out of the fridge ahead of time. The product should soften but not melt.
• Sift flour, mix with salt and sugar.
• Gradually adding flour, mix it with butter until it runs out. As a result, you will get a mass that resembles crumbs.
• Place the dough in the refrigerator for 15-20 minutes.
• Remove the dough from the refrigerator, roll it into small balls (1.5–2 cm in diameter). From the resulting volume of dough, 10-12 such balls should come out.
• Place the balls in the bottom of an oiled baking dish. Knead the dough with your hands, spreading it along the bottom and edges of the containers. The thickness of the dough should be between 3 and 5 mm.
• Preheat oven to 200 degrees.
• Place a few beans in the bottom of the molds.
• Send the molds to the oven. Bake until the tarts are golden brown.

Adjust the amount of sugar in the recipe depending on what the filling of the tartlets will be. For sweet stuffing the dough needs to be sweeter, for spicy fillings fit less sweet option. Additionally, you can add a little paprika or turmeric to the dough. Thanks to this, tartlets will not only become tastier, but also acquire an even more appetizing shade.

Unsweetened shortbread dough for tartlets

• flour - 0.5 kg;
• chicken egg - 2 pcs.;
• milk - 100 ml;
• margarine or butter - 0.2 kg;
• baking powder for dough - a pinch;
• salt - a pinch.

Cooking method:

• Sift flour, mix with baking powder and salt.
• Margarine or butter, hold at room temperature for an hour.
• Transfer to a bowl, chop with a knife.
• Add flour, stir.
• Separate the whites from the yolks.
• Add the yolks to the rest of the ingredients, mix.
• Pour in chilled milk, knead the dough.
• Place the dough in a bowl, cover with cling film and refrigerate for half an hour.
• Form the dough into small balls, crush them with the palm of your hand to make flat circles.
• Divide the dough between the molds, press it to the bottom and edges. Put the beans on the bottom.
• Place the molds with the dough in an oven preheated to 200 g. Bake until the dough takes on an appetizing color.

From the indicated amount of ingredients, you will get so many tartlets that you will have enough of them to cover the festive table for enough big company. You can start them with different snacks.

Yeast dough for tartlets

• flour - 0.6 kg;
• milk - 0.2 l;
• sugar - 5–100 g (depending on whether you want to cook sweet or snack tartlets);
• dry baker's yeast- 5 g;
• salt - a pinch;
• chicken egg - 2 pcs.

Cooking method:

• Warm the milk to just above room temperature. Add yeast and sugar to it. Even if you are making unsweetened tartlets, you need to put at least a teaspoon of sugar.
• Keep the milk in a warm place for 15-20 minutes to ferment the yeast.
• Whisk the eggs one at a time into the milk.
• Sift the flour. Add it in parts, stirring thoroughly until you get elastic dough.
• Roll the dough into a ball, cover with cling film and set aside for half an hour.
• Pinch off pieces from the dough, roll it into balls, then lay it out in shapes, spread it with your fingers along the bottom and walls.

Bake tartlets from yeast dough in an oven preheated to 200 degrees for 20-30 minutes.

Puff pastry for tartlets

• flour - 0.6 kg;
• water - 0.3 l;
• chicken egg - 1 pc.;
• salt - a pinch;
• table vinegar (9 percent) - 10 ml;
• butter or margarine - 0.2 kg.

Cooking method:

• Add vinegar and salt to cold water, mix thoroughly.
• Break an egg into a container with water, beat until the mixture acquires a uniform consistency.
• While adding flour, knead an elastic dough. As a result, you should have a little less than a glass of flour left.
• Chop the butter with the remaining flour to make crumbs.
• Put the dough in the refrigerator for half an hour, then roll it into a rectangular layer.
• Spread crumbs of flour and butter on the dough. Fold the dough into an envelope, roll out. Put it in the refrigerator for a quarter of an hour, then roll it out again, fold it into an envelope and roll it out again.
• Repeat the procedure 2-3 more times.
• Divide the dough into 2 parts, roll out each part.
• Lay one piece on top of the other. Cut into squares. Inside each square around the perimeter, make cuts, cutting through only one layer.
• Spread the dough on a baking sheet, send for 20 minutes in an oven preheated to 200-220 degrees. Do not open the oven during baking.
• After removing the pastry from the oven, remove the middle.

After the tartlets have cooled, they can be filled with a snack and covered with the removed part of the dough. By the same principle, you can make round tartlets by cutting out circles from the dough with a glass.