Pastry for Tartlets

  • 1 1/4 cups all-purpose flour
  • 1/2 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold
  • 2 tablespoons milk, cold

Note: You'll need a mini-tartlet pan to bake these tartlets.  My tartlet pan makes 12 tartlets at a time, and came with a 2 1/2 inch fluted cutter and a little mold to press the dough into the pan.


In a bowl, whisk together the flour, sugar and salt.  Cut the butter into cubes and scatter over the flour mixture, then use a pastry cutter to cut the butter in until the remaining pieces of butter are about the size of peas.  Drizzle with the milk, then use your hands to bring the dough together just until it forms a ball.

On a lightly floured surface, roll out the pastry to between 1/4 - 1/8 inch thick.  Use a 2 1/2 inch cutter to cut out as many tartlets as you can, re-roll the scraps and continue cutting to use up all the dough.

Press the dough into your mini tartlet pan.  Prick the bottoms of the shells with a fork (this will help prevent it from puffing up too much), and freeze in the pan for 30 minutes.

Preheat your oven to 375.  Bake the tartlet shells for 15-17 minutes, until a pale golden brown.  Cool completely, remove from the pan, and store in an air-tight container until you're ready to fill and serve.


Yields about 18 tartlets

Recipe from Curly Girl Kitchen