Making Sweet Tartlets
By Big Ideas Press
Making
Sweet Tartlets
Copyright © 2012 by Big Ideas Press
Smashwords
Edition
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Tarts vs. Tartlets
Tarts are made in individual 9-inch pie shells, filled with fruit or cream. Unlike pies, tarts are open-faced, meaning there are no upper or top crusts. Tarts are formed and baked into false bottom cake pans to allow sides to be easily removed without disturbing the pastry.
Tartlets are
smaller versions of tarts. Like tarts, tartlets are open-faced but
are made in 2 1/2-inch pie shells, which are also filled with fruit
or cream. Tartlet pie shells may be purchased premade from the
supermarket or quickly handmade from scratch. Handmade shells require
rolling dough balls with your hands and pressing the dough into
individual tartlet molds. The tartlets are then baked, and excess
dough is frozen for later use. Once baked, tartlets are garnished
with whipped cream, nuts, fruits, or mint leaves.
Tartlets are
perfect for parties, fundraisers, or school bake sales, since recipes
may be doubled or tripled. Before an event, make sure to wrap baked,
handmade pie shells in foil and freeze. When ready to use, unwrap and
thaw for 30 minutes at room temperature and add filling.