Tartlets how to cook them. New Year's tartlets with cottage cheese and eggplant

Dough for tartlets is not the most important thing in them. However, the choice of test depends taste qualities And appearance meals in general. That is why this issue should be approached with sufficient responsibility.

Very tasty shortbread dough for tartlets

Shortcrust pastry is very easy to make, but that doesn't make it any less delicious. On the contrary, it acquires a spicy and delicate aftertaste that does not overshadow the taste of the filling.

For cooking you will need:

1. The amount of sugar depends on the purpose of the tartlets and additional ingredients to be put into the dough. If this savory tartlets- It is advisable not to abuse sugar.
2. First, the flour is sifted and the butter is softened. Then both ingredients are mixed. It is advisable to do this with your hands to get a homogeneous mass.
3. An egg is driven into a separate vessel, to which sugar and a little salt are added. Ingredients climb to a state of foam.
4. This mass is poured into flour. Everything is mixed so that the dough acquires a softer and denser texture.
5. For getting better shape you can put the dough in the refrigerator for a while. It can be used for cookies and pies if there is too much left.
6. The finished dough is divided into pieces of the desired size, straightened into molds by hand. They are laid out on a baking sheet and sent to a preheated oven. The baking time depends on the power of the oven.
7. Ready tartlets can be filled with stuffing and served. https://www.youtube.com/watch?v=KymSHYxWsNw

Cooking with yeast

Very delicious dough for tartlets is obtained through the use of yeast. This recipe is considered classic and more standard. He is familiar to many housewives.

It will require:

1. First you need to warm up a little milk, it should not boil.
2. After that, you can add yeast, sugar and salt to it. The amount of sugar depends on the purpose of the tartlets (the sweeter, the more sugar).
3. About half an hour, the milk should stand in a warm place. This is necessary in order for the yeast to ferment.
4. Next, the eggs are driven in in turn, everything is well mixed.
5. Flour is sifted directly into this mixture in parts, mixed along the way until an elastic and tight dough is formed.
6. The dough should be kneaded a little, rolled into a ball, wrapped with cling film and put in the refrigerator for a short while.
7. Small pieces come off from the ball of dough, which are smoothed over the molds.
8. Forms with dough are laid out on a baking sheet and sent for half an hour to a preheated oven.

Diet base for baking

Cooking at home is easy. Anyone can do this task. And such tartlets are suitable even for those ladies who are on a diet.

1. Cottage cheese must be crushed in your hands, through a sieve or grater.
2. Egg and starch are added to it.
3. After in small portions flour is sifted, everything is well mixed.
4. The resulting dough is laid out in molds and smoothed well. Spread out on a baking sheet and put into the preheated oven for 15 minutes.

Puff pastry for tartlets

Tartlets made from puff pastry are no worse than from yeast. These are considered more popular, because in supermarkets it is possible to purchase ready dough.

For cooking you will need:

1. There is no need to heat water. IN cold water salt and vinegar are added. Everything mixes well.
2. That's where the egg goes. The mixture is whipped until a homogeneous mass, which should be similar to thick sour cream.
3. Next, flour is poured in parts. Mix well and knead into a stiff dough, so that it practically does not stick to your hands.
4. Melt the butter a little and mix with half the flour to make crumbs.
5. After the dough is wrapped in cling film and goes to the refrigerator for a while. Only now you can roll it into a large layer.
6. The crumb that was made earlier must be scattered over the dough layer. Fold into an envelope and roll out. And this should be done at least three times.
7. Divided into two equal parts, each rolled out.
8. Both parts are cut into small pieces, which fit into molds for tartlets. The dough is well distributed over the surface. After the form, they are sent on a baking sheet to a preheated oven.

From rye flour

Rye bread is quite popular in Russia and beyond. Prepare rye flour It's not difficult, but it tastes just like any other.

For cooking you will need:

1. First you need to melt the butter, beat the eggs into it and mix well.
2. Baking powder and flour are sent there in portions. If the mass is soft, you can add more flour.
3. Knead a stiff dough. Pieces come off of it, which fit into molds. Forms are sent to a preheated oven until cooked.

With sparkling water

It is quite possible to replace ordinary water with sparkling water. This will not spoil the taste, but will only get better.

For this you need:

1. Water must first be cooled in the refrigerator. It should be almost ice cold.
2. The flour is sifted and mixed with salt, sugar (you can add turmeric for color).
3. The pre-softened butter is also sent there.
4. Eggs are beaten and poured mineral water, after which the mixture is well mixed and a steep dough is kneaded.
5. First, place the dough in the refrigerator for half an hour. After that, you can tear it off in small pieces and put it into molds.
6. Forms are sent to a preheated oven until ready.

Choux pastry for tartlets

Choux pastry is used less often for baking tartlets. But this does not mean that this dough is less tasty. And in some cases, the taste is even better. Great for making sweet tarts.

For cooking you need:

1. Tartlets are good because they are ideal for both everyday and gala dinner. Fortunately, in our time there are many varieties of fillings for tartlets of any income. The oil is heated in advance and beaten with eggs.
2. Milk is poured in, whipped again.
3. This mass is placed on fire. Flour is poured in proportionately, mixed well and cooked over low heat.
4. You can remove it from the fire when the mass becomes dense enough. It should be so dense that it is difficult to interfere.
5. Leave to cool, then add some more flour and knead.
6. The dough is carefully placed in molds and sent to a preheated oven until ready.https://www.youtube.com/watch?v=Jec7ImBrVoA

• flour 300 g
• egg - 1 piece
• butter - 100 g
• salt - half a teaspoon
• sugar (preferably powdered sugar) - half a glass
• A little vanilla sugar for flavor.

Sweet baskets - for sweet fillings!

Remove sugar from the recipe - make savory shortbread dough, from which excellent tartlets are obtained for meat, fish, cheese and salad snacks. Experiment with salt - find your taste!

On the table:

• baking sheet
• Bowl
• beaker
• mixer
• molds
• knife and spoon.

Begin prepare:

1. An hour before the start of cooking, the butter and egg should warm up to room temperature, so we take them out of the refrigerator.
2. Divide the slightly softened butter into pieces, put in a mixer and mix until creamy at low speed.
3. Add sugar (or powdered sugar) to it and immediately vanilla sugar. Continue beating at the same speed.
4. Sugar / powder has dissolved - now add the egg. Gently beat the mass further until the egg is mixed with the butter.
5. The turn of flour has come. Pour it in and with the help of a mixer (or manually) knead the dough until a homogeneous ball appears.
6. We wrap this com in plastic bag(or cling film) and put in a cold place for half an hour.
7. The dough is cold. Now we divide it into 6-8 parts and put it on the bottom of the molds.

Attentively

The layer must be uniform, otherwise you will get a curved tartlet.
See that the dough is carefully pressed against the sides. Then the edges are smooth and neat.

1. You can skip the next step! Personally, I skip it. But…
   If you want to observe all the “culinary propriety”, then you should know that sophisticated housewives claim that the prepared dough molds will be tastier, more tender and rosier if they are put either again in the refrigerator for half an hour, or immediately in the freezer, but then only for 15 minutes .
2. Now the fun part!
   We heat the oven to a temperature of 180-200 gr., put molds with dough in it and wait 15 minutes. We check the readiness by color - the tartlets will become pale golden.
3. We take out the tartlets from the oven, cool directly in the molds, and then take them out, gently helping ourselves with a knife or fork.
4. Tartlets are ready, you can fill them!

Sand tartlets are remarkable in that they perfectly fulfill the role edible plate while remaining soft and fluffy.

2. Recipe for hand kneading

We take:

• flour 300-400 g
• butter 150-200 g
• sunflower oil (for greasing molds if they are metal)
• sugar, salt (to taste).

On the table: a glass of water, a bowl, baking dishes.

Begin prepare:

1. Take a glass, pour into it clean water, and add, stirring, salt and sugar. If you are making unsweetened tartlets, no sugar is needed.
2. Stir until the salt/sugar is dissolved. Now we put the glass in the refrigerator for about half an hour.
3. We proceed directly to the test: we pass the flour into the bowl through a sieve - this way it will be cleaned of lumps and saturated with oxygen.
4. Soften the butter a little room temperature and cut into small pieces to make kneading easier.

1. Add the butter to the sifted flour and knead - it turns out such an oil-flour "crumb".
2. We remember that water in a glass is missing in the refrigerator! We take it out and pour it into a bowl and stir the mass until it becomes homogeneous.
3. We roll the dough into a ball, wrap it in cling film (or just a bag) and put it to “rest” in the same refrigerator for 4 hours ...
4. ... The dough is ready, now we line the molds with them, lubricating each with sunflower oil.

Knead the dough, carefully spreading it over the mold.

Pay special attention to the edges.

1. We put the forms with the dough in a preheated oven and bake the tartlets at a temperature of 180-200 g for about 15-20 minutes.
   Readiness is determined, as always, by a juicy golden color.
2. We take out the molds with ready-made baskets from the oven, let them cool, take out the tartlets, spread the filling and surprise friends at the festive table!

3. Delicate baskets on sparkling water

We take:

• flour 2.5 cups
• 2 eggs (you can take only the yolks, but then 4)
• butter 150-200 g
• salt 1.5 teaspoon
• powdered sugar 2 tablespoons (or sugar)
• a little turmeric for a golden hue of baskets (at the tip of a knife)
• a glass of sparkling ice water.

Begin prepare:

1. Cool to ice in the refrigerator 1 cup mineral water.
2. Sift the flour and mix it with salt, sugar (powder), turmeric.
3. Stir the pre-softened and chopped butter with the dry mixture.
4. Add eggs (or yolks) one at a time.
5. Add mineral.
6. Knead until smooth and put in the refrigerator to brew for half an hour.
7. We line the molds for tartlets with dough.
8. We bake tartlets in the oven at a temperature of 180-200 ° for 20-25 minutes.

Shortbread dough tends to rise, so the tartlets are not very deep. There are a couple of secrets here: lightly prick the dough with a fork and put a few beans on the bottom (right on the dough) or fill the dough molds with dry peas. You will remove the legumes after baking, and the dough will not rise.

Let's complete the section with two videos. See how to make tartlet dough and shape them in a mold.

1. Cooking shortcrust pastry.

2. Making baskets.

Puff pastry tartlets without molds

It will take:

• sifted flour - two full glasses (possible with a slide)
• butter: melted, and then frozen 180-200 g.
• cold water (almost ice cold) 3 tablespoons.

On the table: a bowl, a knife, a baking sheet.

Begin prepare:

1. Crumble- Cut frozen butter into small pieces.
2. Sprinkle flour on the table in an even layer, and spread small pieces of butter on top.
3. With a knife, chop the flour with butter into small, small particles - almost to a homogeneous mass.
4. Pour ice water into this mixture and knead the puff pastry thoroughly.

It is absolutely normal if small pieces of butter are visible in the butter-flour mass - because of it, the tartlets will turn out to be more airy and tender.

And maybe so...

If you don’t know how to cook puff pastry or you just don’t feel like messing with it, then buy ready-made ones in the store that you can store in the refrigerator, and at the right time turn it into delicious baskets for tartlets.

Visually, the process of making puff pastry tartlets can be seen in the video.

And another amazing recipe.

Volovans (or volovans)

These are the baskets puff pastry, which is rolled out, the inner circle is cut out, then the rings, they are superimposed on each other, and a layered well-basket is obtained.

We watch a video of making rolls and move on to simple, but delicious recipes tartlet test.

We take:

• flour 3 cups
• sour cream 200-250 g
• butter 200 g
• a pinch of salt.

Cooking So:

1. Chop-chop cold butter with a knife.
2. Combine the crushed butter with the sifted flour and salt and rub into a uniform crumb.
3. Add sour cream and stir.
4. Keep the dough in the refrigerator for an hour.
5. Put into molds.
6. We bake as usual at a temperature of 180-200 g.

Curd recipe at the end

For this recipe need to 200 grams of each of the components:

• butter or margarine
• low-fat cottage cheese.

Cooking So:

1. Cool margarine and cut into small pieces.
2. We wipe the cottage cheese through a sieve.
3. We sift the flour.
4. We combine chopped margarine, cottage cheese, flour and knead the dough.
5. We remove the dough to infuse in the refrigerator for half an hour.
6. Then we proceed according to the standard plan for the manufacture of tartlets.)))

Try it - it's delicious!

Tartlets - small baskets of different test- look spectacular on the festive table. They are not only beautiful, but also stable (unlike some sandwiches) carry the filling. They crunch nicely and are easy to handle. One is quite hygienic. Because tartlets have long been an indispensable attribute of buffet tables.

Tartlets are an exquisite festive appetizer, which is at the same time tasty treat and decoration. Knowing how to make tartlets, you can find a lot of ways to surprise seasoned guests with their help. How to cook tartlets without any improvised means, special molds and special ones.

Classic tartlets without molds

The authors suggested for the test wheat flour with bran, and I used whole grain flour. I took the same stuffing, i.e. from pieces of sweet pepper and suluguni cheese, but I think that next time I will try to bake tartlets with other fillings: fried egg, egg with bacon, vegetable mix, mushrooms with cheese, etc. Or I’ll bake such tartlets and then put some kind of salad in them: vegetable, chicken, meat, mushroom ... They are quite suitable even for a festive table.

Dough:

• Flour c / s - about 250 g
• Water - 50 ml
• Vegetable oil - 50 ml
• Egg - 1 pc.
• Baking powder - up to 1 tsp
• Sugar - 1 tsp
• Salt - 1 pinch

Filling:

• Bulgarian pepper - 6 pcs.
• Cheese (suluguni) - up to 150 g
• Spices and herbs - to taste

Cooking:

1. To prepare tartlets without molds, prepare the ingredients according to the list.
2. Measure out right amount flour, add salt, sugar, baking powder, mix
3. Pour in a mixture of water, vegetable oil and eggs.
4. Mix all the ingredients and knead a dense, but elastic dough. Adjust it with water or flour.
5. Remove the seeds from the peppers and cut the wide parts into rings of the desired width (from 2 to 4 cm).
6. I got 10 blanks, and cut the rest of the peppers into a small cube.
7. Suluguni (or other) cheese, also cut into cubes (or grate), add spices and herbs (here is a mixture of dry provencal herbs). Salt if desired, mix, and the mass for the filling is ready.
8. Roll out the dough into a thin layer and cut into triangles in such an amount that it is enough for all the pepper rings.
9. Wrap a triangular piece of dough around each pepper ring as shown in the photo, i.e. corners - inside the ring.
10. Spread the filling over the blanks.
11. Bake tartlets without molds in a preheated oven for about 15 minutes at 200 degrees.
12. The cheese in the filling should melt and the filling should brown. The dough doesn't seem to change much.
13. Tartlets without molds and, so to speak, from peppers with peppers are ready.

Tartlets without molds

Ingredients:

• Bulgarian peppers - 3 pcs.
• Flour c / s - about 200 g
• Water - 30 ml
• Vegetable oil - 30 ml
• Egg - 1 pc.
• Baking powder - 0.5 tsp.
• Sugar - 1 tsp
• Salt - 1 pinch

Cooking:

1. Prepare the ingredients for the recipe for tartlets without molds with bell pepper.
2. The amount of flour may vary due to differences in the properties of flour from different manufacturers.
3. In addition to whole grain flour, of course, you can take the usual baking, i.e. premium wheat or wheat with bran.
4. How to cook tartlets without molds:
5. To prepare the dough, combine flour with salt, sugar and baking powder.
6. Then add water vegetable oil and an egg.
7. Stir the ingredients by hand or using kitchen appliances.
8. You should get an elastic dough.
9. For the base of the tartlets, cut the washed and seeded Bell pepper rings of the desired height. The thickness depends on how much filling is planned to be served in tartlets.
10. The minimum height of the pepper ring is 1 cm. (Use the rest of the pepper in the filling or in other dishes.)
11. I offer a variant of a simple filling for these tartlets.
12. Take pickle or semi hard cheese in the amount of 80-100 g, fresh herbs, for example, 1-2 sprigs of basil and pieces bell pepper, which remained during the preparation of tartlets.
13. In addition to peppers and cheese, salads are suitable for filling: vegetable, chicken or meat.
14. For the filling, you need to cut the pepper into cubes, grate the cheese, and chop fresh herbs, such as basil leaves.
15. Stir the ingredients together without dressing.
16. To prepare tartlets, the whole dough or pieces of dough must be rolled out to a thickness of 2-5 mm and cut into elongated triangles.
17. Then wrap each triangle around the pepper ring so that the bottom of the tartlet is formed from the dough, as shown in the figure.
18. Place the tartlet blanks on a baking sheet greased with oil or lined with baking paper.
19. The filling can be either baked at the same time as the tartlets, or added already to the finished ones.
20. Bake the tartlets in the oven at 180-200 degrees for about 15 minutes.
21. Original tartlets prepared without the use of molds are ready. They are suitable for serving warm or cold.

Tartlets without molds with bell pepper

Easy to create original tartlets will serve as a bright snack on the festive table. Whole wheat and sweet pepper tartlets topped with spicy cheese make the perfect combination.

Ingredients:

• Whole grain flour - 200 g
• Vegetable oil - 30 ml
• Egg - 1 pc.
• Baking powder - 0.5 tsp
• Sugar - 1 pinch
• Salt - 1 pinch
• Water - 40 ml
• Bulgarian pepper - 2-3 pcs.
• Hard cheese - 70-100 g
• Dry mint (optional) - 1/4 tsp
• Dry basil (optional) - 1/4 tsp

Cooking:

1. To prepare tartlets without molds, we prepare the necessary products.
2. Preparing the dough for tartlets: pour into a bowl whole grain flour, sugar, baking powder and salt.
3. Add egg, water and oil.
4. Knead a homogeneous dough.
5. We extract the seed box from the pepper, cut the pepper into wide circles (1.5-2 cm high).
6. Cut the rest of the pepper into small cubes, sprinkle with any spices (for example, mint and basil).
7. Add shredded cheese and mix the ingredients of the filling.
8. Using a rolling pin, roll out the dough into a rectangular layer and cut it into triangles.
9. Put a circle of pepper on a triangle of dough and wrap the edges.
10. We spread a few tablespoons of cheese filling into the resulting tartlet.
11. We cook tartlets in a preheated oven at a temperature of 180 degrees for 20-25 minutes.
12. Tartlets without molds, from bell pepper, are ready.

Tartlets without molds

Ingredients:

• Oil
• Two glasses

Cooking:

1. Exists great amount appetizer recipes with tartlets. In fact, it's just a lot of ways to prepare the filling for them. Baking the tartlets themselves is not the same difficult process as it may seem. There is a very simple recipe for this shortcrust pastry snack.
2. Such a base can be filled with any fillings and end up as cold appetizer and dessert. The process of making tartlets begins with the preparation of all necessary ingredients. To do this, you need flour, water, butter and salt. There is no need to remind you once again that all products must be fresh. Do not use spoiled food that has expired for cooking.
3. To prepare the dough for tartlets, you need to pour required amount flour in a clean, dry bowl. By this time, the flour should already be sifted so that lumps and other impurities do not come across in it. After that, ordinary raw cold water should be added to the flour and the contents of the bowl mixed. Next, you need to salt the dough.
4. The amount of salt added is determined taste preferences and the purpose of the tartlets, namely, with what filling they are supposed to be filled before serving. For example, tartlets for a future dessert should not be too salty. On the other hand, an appetizer with cheese, tomato and herbs, salt will add additional piquancy. However, very few people like dishes that are too salty, and this should not be forgotten.
5. Next, add oil to a bowl with flour, water and salt. It should be very soft, therefore, it should be taken out of the refrigerator before making tartlets. Let the butter stand a little in a warm place, and only then you can add it to the dough.
6. Oil can be rubbed on coarse grater and then leave for a while. It will melt faster, so it will be more convenient to mix it in total mass. Another option is already soft butter mash with a fork and dip into the dough. The contents of the bowl should now be mixed as thoroughly as possible.
7. You can use a fork for this. Thus, it will be seen when flour, water, oil and salt turn into a homogeneous mass, which is a large number of small particles of the same consistency and color.
8. After that, you can start kneading the dough with your hands. This must be done until the dough turns into the same familiar lump that does not stick to your hands. For convenience, it is recommended to sprinkle the table with flour and knead the dough on the table, and not in a bowl.
9. Then the resulting lump of dough is wrapped in a plastic bag or cling film and placed in the refrigerator. In the cold, it is enough to stand the dough for about 30 minutes. During this time, it will freeze enough to make it easier to roll and cut.
10. Otherwise, not hard enough shortbread dough will simply crumble under the rolling pin, it will stick to the table and hands. Besides, too soft dough difficult to shape
11. When the time is right - the dough must be removed from the refrigerator, put on a clean, dry surface of the table and rolled out of it thin flatbread. The thickness of the finished rolled sap should be no more than 0.5 cm. To keep the temperature of the dough low, you can use a bottle of cold water instead of a rolling pin.
12. This way, the rolled out dough will still be cold enough that during shaping, it will be “obedient”, not sticky to your hands. This is especially important in this case, because this method cooking tartlets implies the absence of special molds, and the use of improvised means. As improvised means, two glasses will act here: one with a large diameter, the other smaller, with sharp edges.
13. Here is the most interesting stage. Let's see how to make tartlets without molds and give them the desired shape. To do this, with a glass with a large diameter, it is necessary to cut out circles from the rolled out layer of dough. Then, on each resulting circle, put a glass of smaller diameter and form the so-called “plate” around its bottom. This is what the finished tarts will look like.
14. So that they do not lose their shape during baking, several punctures should be made in their bottoms with a toothpick. So, through the hole will pass hot air, and the dough itself will not swell. Before baking, you can put the tartlets in the refrigerator for another 10-15 minutes, so they better retain their shape.
15. Then you can start baking. Cooking tartlets in the oven, heated to 200 degrees, will take 20 minutes. You can fill them with stuffing after they have cooled.

Puff pastry tarts are beautiful way serving to the table various salads and snacks. And if you fill edible baskets thick cream, then get a delicious homemade cake. These products are very popular as "plates" for gourmet caviar.

Ingredients:

• half kilo pack of puff

Cooking:

1. Defrost the dough as recommended by the manufacturer on the package.
2. Sprinkle the table with flour. Roll out puff pastry in one direction.
3. With a glass or a cup, we cut portioned circles for future tartlets. Round blanks should be an even number.
4. Set aside half of the circles - these will be the bases for the tartlets. But from the second half we make sides. To do this, take a container with a smaller circumference than a glass.
5. For example, any glass will do. The main thing is that when applied to a circle, a not very thin strip is formed, the wider it is, the more beautiful the finished baskets will be.
6. We cut the sides for tartlets with a glass.
7. We spread the resulting rings on a round base. So that the bottom of the product does not swell during baking, we pierce the circles in several places with a fork. We do not touch the sides, since they should just rise well during baking.
8. We shift the tartlets onto a baking sheet lined with confectionery paper. In a preheated oven to 200 degrees, bake the products for 15 minutes.
9. Once the dough has browned, it's time to take it out. Put the finished tartlets on a dish and let cool.

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 her holiday 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.

Bread tarts with mushrooms

Beautiful and tasty snack to the holiday table. No dough - pieces of bread are placed in molds (for cupcakes or tartlets), the filling is mushrooms and an egg-milk mixture. Mushrooms can be used store or forest.

Ingredients:

• 1 tbsp butter
• 2 garlic cloves, minced
• 300 g mushrooms, chopped
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 tbsp softened butter
• 6 pieces of stale white bread, cut off the crusts
• 3 eggs, lightly beaten
• 2 tbsp cream (may be milk)
• 3 tbsp grated cheese(good parmesan)
• greenery for decoration

Cooking method:

1. Preheat oven to 180 C.
2. Melt 1 tbsp. butter in a skillet over medium heat. Add garlic and simmer for 30 seconds until fragrant. Add mushrooms and simmer for 4-6 minutes until browned and softened. Remove from heat, salt and pepper.
3. Butter a slice of bread on one side. Place a slice of bread in a cupcake or tart tin, butter side down.
4. Beat eggs lightly, add cream, mushrooms and mix everything. Divide the filling between molds - put on bread. Sprinkle grated cheese on top.
5. Bake for about 20 minutes until the filling is firm and the top is golden brown.

Puff pastry tartlets

This type of baskets is convenient because you can create various forms of tartlets using puff pastry. You can make this dough yourself, but store-bought puff pastry tartlets will also work well.

Ingredients:

• frozen dough - 300 gr;
• egg - 1 pc.

Cooking method:

1. Release the dough from the wrapper, let it thaw at room temperature for 20 to 30 minutes.
2. Spread it with a layer, cut into 12 squares. From 6 squares, use a mold to make square holes, or make diagonal cuts and bend the corners to make a hole.
3. The first option is more accurate, and the second is more beautiful. Choose to your taste.
4. Lubricate whole squares with beaten yolk and put squares with a hole on top of them. Brush the top with egg yolk as well.
5. Bake shortcrust pastry at least 200°C for about 20 minutes.

Puff pastry tartlets without molds

If you do not have baking molds, but there is a great desire to decorate the table original dishes, then in this case, use the finished dough. The so-called "boats" look very nice on the table. Preparing them is quite easy: Tartlets without molds

• To do this, you need to defrost the dough, divide it into layers and cut into squares of the required size. Read more:
• Then roll each square into a thin layer to make a rectangle.
• Blind the short sides tightly, straighten the bottom and you can put it in the oven.
• To make the dough not so suitable, put beans in the middle.
• You can also roll puff pastry balls, roll them out a little on the table to the desired size, put them on a baking sheet and bake.
• Before filling with the filling, cut off the top ball, put the yummy in the middle and cover with a lid on top. Looks very interesting.

Fillings for tartlets and their use

Ready-made mini-snacks look very elegant. At the celebrations, any fillings for tartlets for a snack can be used and such dishes are served hot or cold.

• Vegetables. Vegetables for tartlets can be in any form: fresh, boiled, baked. Most often, an appetizer with such a filling is served hot. The connecting component can be cheese. sour cream, egg.
• Cheese. Cheese tarts are served hot or cold. Heat treatment is usually hard varieties. Vegetables, mushrooms, berries are added to the cheese as an addition.
• Mushrooms. Traditional option appetizers - tartlets with mushrooms. Served in any form, often with cheese and herbs.
• Meat. For meat filling comes selected pulp without fat, skin, cartilage, films. Boiled or baked meat is mixed with sauces, cheeses or vegetables. A common option is chicken and mushroom tartlets.
• Offal. This type of filling is rare, but they make delicious options appetizers from liver pate or boiled tongue.
• Fish. Tartlets with red fish of the salmon family - New Year's variant snacks. Lightly salted versions of fish are more often used than boiled or baked ones.
• Seafood. Many favorite tartlets with crab sticks, shrimp or squid are served cold with sauces.
• Caviar. This type of filling creates an impressive effect. It is easy to prepare and expressive on the table.
• Fruits, berries. Sweet snacks are served at the end of the feast. Sometimes fruits or vegetables can be combined with cheese or meat, but more often such fillings are accompanied by chocolate and cream.

Puff pastry tartlets at home without molds

Puff pastry tartlets are a beautiful way to serve various salads and snacks to the table. And if you fill edible baskets with thick cream, you will get a delicious homemade cake. These products are very popular as "plates" for gourmet caviar.

To prepare 10-12 tartlets, you only need a half-kilogram pack of puff pastry and half an hour of your time.

1. Defrost the dough as recommended by the manufacturer on the package.
2. Sprinkle the table with flour. Roll out the puff pastry in one direction.
3. With a glass or a cup, cut portioned circles for future tartlets. Round blanks should be an even number.

4. Set aside half of the circles - these will be the bases for the tartlets. But from the second half we make sides. To do this, take a container with a smaller circumference than a glass. For example, any glass will do. The main thing is that when applied to a circle, a not very thin strip is formed, the wider it is, the more beautiful the finished baskets will be.

5. Cut the sides for tartlets with a glass.

6. We spread the resulting rings on a round base. So that the bottom of the product does not swell during baking, we pierce the circles in several places with a fork. We do not touch the sides, since they should just rise well during baking.

7. We shift the tartlets onto a baking sheet lined with confectionery paper. In a preheated oven to 200 degrees, bake the products for 15 minutes.

8. As soon as the dough has browned, it's time to take it out. Put the finished tartlets on a dish and let cool.

We fill the baskets with cooked snacks, salads or cream. We serve to the table. Tartlets can be stored for 12 hours without packaging, and for several days wrapped in a bag. We also suggest looking at the article: where you can find various options snack preparation.

homemade tart recipes

Tartlets are small pastry baskets that are filled with various fillings(sweet or salad) and served with festive table as a separate, independent dish. Tartlets are considered festive snack, because the preparation of the dough baskets themselves requires special culinary training and skill.

Today, shops offering a wide range of products come to the rescue of housewives. ready-made tartlets, as well as various options for the finished test.

For housewives who are used to doing everything with their own hands, here are some very good recipes tartlet test. Housewives who are accustomed to trusting stores will find tartlet recipes here, the preparation of which takes literally a matter of minutes.

To prepare the filling, we will use fried champignons with onions, boiled chicken eggs, chicken breast, hard cheese, olives, canned fish, fruits, cream, various creams

Dough for tartlets

If you are a skilled hostess and decide to bake tartlets yourself, then it is better to use silicone molds, as it is easy to get a tartlet out of them, it is easier to wash, it does not heat up so much in the oven.

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 istoo 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.

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.

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

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Recipe #1

Flour - 3 cups
Margarine - 200 grams
Sour cream - 200 grams
Chop flour with margarine or butter with a knife until crumbs, add sour cream, knead, refrigerate for an hour.

Recipe number 2 Dough for shortbread tartlets

Flour - 3 cups

Margarine or butter - 250 grams
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.

Recipe number 3 Dough for sweet tartlets

Flour - 1.5 cups
Egg - 1 piece
Butter - 100 grams
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.

Recipe №4 Dough for sweet coffee tartlets

Flour - 225 grams
Powdered sugar - 1 tbsp. l.
Coffee (strong, cold) - 2 tbsp. l.
Butter - 150 grams
1 egg yolk
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 place in cool place for 20 minutes.

Recipe number 5 Dough for cottage cheese tartlets

Flour - 200 grams
Margarine - 200 grams
Cottage cheese (low-fat) - 200 grams
Mix all the ingredients, knead the dough.

Recipe number 6 Dough for tartlets crumbly cheese

Cheese - 100 grams
Flour - 1 cup
Butter - 100 grams
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 prepare tartlets with savory fillings.

I use store bought puff pastry to make tartlets. Fast and the result is always guaranteed. They do not look beaten up and are very tasty.
For those who fast or take care of their figure, tartlets made from thin Armenian lavash. Very original baskets are obtained, in just a couple of minutes in the microwave.

Puff pastry tarts
we bake ourselves

Round puff pastry tartlets

Defrost the puff pastry and roll it lightly in one direction
-with the help of a glass (the diameter depends only on your wishes, more, less) we cut out circles

At half of the circles in the center, we cut out another circle of a smaller diameter, we get a "donut"
- put a bagel on a larger circle and lightly press along the edge (fasten)
- Brush the tops of the tartlets with beaten egg. Please note that the sides cannot be lubricated, as the dough will not rise.
- bake at 180 * until golden brown

Rectangular tartlets

Defrost store-bought puff pastry
- sprinkle the table with flour and roll out the dough slightly in one direction
- cut into squares (choose the size based on what kind of tartlets you need - large or small)
- at half of the squares in the center we will make a cross-shaped incision
- grease the dough with yolk
- put a square with a cut on the whole square, spread the corners to the sides
- bake at 180 * until cooked (golden)

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