The dough for tartlets is not the most important thing about them. However, the taste and appearance of the dish as a whole depend on the choice of dough. That is why this issue should be approached with sufficient responsibility.

Shortbread dough is very easy to prepare, but that doesn’t make it any less tasty. On the contrary, it acquires a spicy and delicate aftertaste that does not overshadow the taste of the filling.

To prepare you will need:

  1. The amount of sugar and additional ingredients that should be added to the dough depend on the purpose of the tartlets. If these are unsweetened tartlets, it is advisable not to overuse granulated sugar.
  2. First, the flour is sifted and the butter is softened. Then both ingredients are mixed. It is advisable to do this by hand to obtain a homogeneous mass.
  3. An egg is beaten into a separate vessel, to which sugar and a little salt are added. The ingredients rise to the point of foam.
  4. This mass is poured into flour. Everything is mixed so that the dough acquires a softer and denser texture.
  5. To obtain a better shape, you can place the dough in the refrigerator for a while. It can be used for cookies and pies if there is any leftover.
  6. The finished dough is divided into pieces of the desired size and straightened into molds by hand. Place on a baking sheet and go into a preheated oven. Baking time depends on the power of the oven.
  7. Ready-made tartlets can be filled with filling and served. https://www.youtube.com/watch?v=KymSHYxWsNw

Cooking with yeast

Very tasty 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 heat the milk a little, it should not boil.
  2. Afterwards you can add yeast, sugar and salt. The amount of sugar depends on the purpose of the tartlets (the sweeter, the more sugar).
  3. The milk should stand in a warm place for about half an hour. This is necessary for the yeast to ferment.
  4. Next, beat in the eggs one at a time, mixing everything well.
  5. The flour is sifted directly into this mixture in parts, mixed at the same time until an elastic and tight dough is formed.
  6. Knead the dough a little, roll it into a ball, wrap it in cling film and put it in the refrigerator for a while.
  7. Small pieces are torn off from the dough ball and smoothed into molds.
  8. The forms with the dough are laid out on a baking sheet and placed in a preheated oven for half an hour.

Dietary version of baking base

Cooking at home couldn't be easier. Anyone can cope with this task. And such tartlets are suitable even for those ladies who are on a diet.

  1. The cottage cheese must be crushed in your hands, through a sieve or grater.
  2. Egg and starch are added to it.
  3. Afterwards, sift the flour in small portions and mix everything well.
  4. The resulting dough is poured into molds and smoothed out well. Place on a baking sheet and place in a preheated oven for 15 minutes.

Puff pastry for tartlets

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

For preparation you will need:

  1. There is no need to heat the water. Salt and vinegar are added to cold water. Everything mixes well.
  2. That's where the egg goes. The mixture is whipped until smooth, which should be similar to thick sour cream.
  3. Next, add flour in parts. Mix well and knead into a stiff dough, so that it practically does not stick to your hands.
  4. The butter needs to be melted a little and mixed with half the flour to form crumbs.
  5. Afterwards, the dough is wrapped in cling film and placed in the refrigerator for a while. Only now can you roll it into a large layer.
  6. The crumbs that were 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. Divide into two equal parts, each one is rolled out.
  8. Both parts are cut into small pieces, which are placed in tartlet molds. The dough spreads well 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. Making rye flour is not difficult, but it tastes no worse than any other.

To prepare 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 also sent there in portions. If the mass is soft, you can add more flour.
  3. Knead the stiff dough. Pieces are torn off from it and placed in molds. The forms are sent to the preheated oven until ready.

With sparkling water

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

To do this you need:

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

Choux pastry for tartlets

Choux pastry is used less frequently 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 tartlets.

EggsMilkButterSaltSugar
  1. Tartlets are good because they are ideal for both everyday and festive dinners. Fortunately, nowadays there are many varieties of fillings for tartlets of any income. The butter is heated in advance and beaten with eggs.
  2. Milk is poured in and whipped again.
  3. This mass is placed on the fire. Flour is poured into it proportionally, mixed well and cooked over low heat.
  4. You can remove it from the heat when the mass becomes dense enough. It should be so dense that it is difficult to stir.
  5. Leave to cool, then add a little 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

It has long been the custom that every holiday table should have a huge number of different dishes: first, second, various salads, cold cuts and, of course, appetizers. They are what make the menu of any holiday unique and unique. A snack is the kind of thing where you can show all the imagination you have, because here it is important that it is not only tasty, but also beautiful. That's why tartlets are very common now. It would seem that there is nothing special about them, but they fly apart in a few seconds. It is usually customary to buy the baskets ready-made, however, for such a wonderful delicacy you can try making the dough at home, in addition, it will be much cheaper than buying it in the store, and, of course, tastier.

Time: 20 minutes

Servings: 25 pieces

Tartlets are very small shortbread baskets made of crumbly, delicious dough that simply melt in your mouth. To fill them, it is customary to use sweet, salty or spicy filling. As a rule, the size of the baskets does not exceed 10 centimeters, and another positive feature is that they can be very easily made at home. The main thing is to have the entire necessary set of products, several silicone or iron molds and, of course, the desire to make tartlets.

  • 2 cups wheat flour;
  • 100 grams of margarine or butter;
  • 60 grams of sour cream;
  • 1 pinch of salt.

Cooking method

This tartlet recipe is good because the molds don’t even need to be greased, because they themselves are already quite greasy. So you need to pay attention to their caloric content and try to use the lightest possible filling for a dish prepared in this way.

Classic shortcrust pastry for tartlets

Time: 10-15 minutes

Servings: 25–30 pieces

How to make shortbread baskets? Very quickly and easily, without experiencing any special difficulties. In addition, this recipe is suitable for almost any filling. From the same preparations you can make both an appetizer and leave them for a sweet dessert. The choice of what the baked masterpiece will be and what its shape will be remains up to the hostess of the holiday.

Set of products for cooking

  • 200 grams of butter;
  • 250 grams of flour;
  • 1 chicken egg;
  • 50-100 grams sugar (depending on the filling);
  • 1 pinch of salt.

Cooking method


Thanks to this method, you can bake a huge number of delicious baskets (from 25 to 30 pieces). And these wonderful preparations can be filled with a wide variety of fillings: meat salads, chicken salads, mushrooms, eggs, caviar, as well as all kinds of sweet additives: berries, chocolate, cream and jam. They do a lot of things with these baskets, but they always turn out very cool and original.

These well-known classic recipes help you prepare a lot of delicious baskets for the holiday, and the main thing is that you can prepare them in advance and not worry about them going stale. On the day of the holiday, all that remains is to fill them with some tasty filling, decorate and serve to the delight of all the gathered guests.

Cook deliciously and bon appetit!

  • flour 300 g
  • egg - 1 piece
  • butter - 100 g
  • salt - half a teaspoon
  • sugar (or better yet powdered sugar) - half a cup
  • a little vanilla sugar for flavor.

Sweet baskets - for sweet fillings!

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

On the table:

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

Begin prepare:

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

Attentively

The layer must be uniform, otherwise you will get a crooked tartlet.
Make sure that the dough is carefully pressed along the sides. Then the edges are smooth and neat.

  1. You don't have to do the next step! Personally, I skip it. But…
    If you want to observe all the “culinary decency”, then know that experienced housewives claim that the prepared molds with dough will be tastier, more tender and rosy if you put them either back in the refrigerator for half an hour, or immediately in the freezer, but then only for 15 minutes .
  2. Now comes the fun part!
    Preheat the oven to a temperature of 180-200 degrees, place the molds with dough in it and wait for 15 minutes. Check readiness by color - the tartlets will become soft golden.
  3. We take the tartlets out of the oven, cool them directly in the molds, and then take them out, carefully helping yourself with a knife or fork.
  4. The tartlets are ready, you can fill them!

Sand tartlets are remarkable in that they perfectly serve as an edible plate, while remaining crumbly and tender.

2. Recipe for hand kneading

Let's take it:

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

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

Begin prepare:

  1. Take a glass, pour clean water into it, and add salt and sugar, stirring. If you make unsweetened tartlets, you don't need sugar.
  2. Stir until the salt/sugar dissolve. Now put the glass in the refrigerator for about half an hour.
  3. Let's proceed directly to the dough: pass the flour into a bowl through a sieve - this will clear it of lumps and saturate it with oxygen.
  4. Soften the butter a little at room temperature and cut into small pieces to make kneading easier.

  1. Add the butter to the sifted flour and knead – you get this butter-flour “crumb”.
  2. We remember that there is no water in a glass in the refrigerator! We take it out and pour it into a bowl and stir the mass until it becomes homogeneous.
  3. 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 it, greasing each one with sunflower oil.

Knead the dough, carefully distributing it over the mold.

Pay special attention to the edges.

  1. Place the molds with the dough in a preheated oven and bake the tartlets at a temperature of 180-200 g for about 15-20 minutes.
    We determine readiness as always by its juicy golden color.
  2. We take the molds with the finished baskets out of the oven, let them cool, take out the tartlets, lay out the filling and surprise our friends at the festive table!

3. Delicate baskets on sparkling water

Let's take it:

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

Begin prepare:

  1. Cool 1 glass of mineral water in the refrigerator until ice-cold.
  2. Sift the flour and mix it with salt, sugar (powdered), turmeric.
  3. Stir pre-softened and chopped butter into the dry mixture.
  4. Add eggs (or yolks) one at a time.
  5. Add mineral water.
  6. Stir until smooth and put in the refrigerator to set for half an hour.
  7. Line tartlet molds with dough.
  8. Bake the 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 place a few beans on the bottom (directly on the dough) or fill the molds with the dough with dry peas. You will remove the legumes after baking, but the dough will not rise.

Let's add two videos to this section. Watch how to make tartlet dough and shape them in a tin.

1. Preparation of shortcrust pastry.

2. Making baskets.

Puff pastry tartlets without molds

Will need:

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

On the table: bowl, knife, baking sheet.

Begin prepare:

  1. Crumble - cut the frozen butter into small pieces.
  2. Sprinkle flour on the table in an even layer and place small pieces of butter on top.
  3. Using a knife, chop the flour and butter into small, small particles - almost until smooth.
  4. Pour ice water into this mixture and thoroughly knead the puff pastry.

It is absolutely normal if small pieces of butter are visible in the butter-flour mixture - it will make the tartlets more airy and tender.

Or it could be like that...

If you don’t know how to make puff pastry or simply don’t want to bother with it, then buy ready-made dough in the store, which you can store in the refrigerator, and at the right time turn it into delicious tartlet baskets.

You can clearly see the process of making puff pastry tartlets in the video.

And another unusual recipe.

Valovans (or vol-au-vents)

These are baskets made of puff pastry, which are rolled out, an inner circle is cut out, then rings are placed, they are placed on top of each other, and a layered well-basket is obtained.

Let's watch a video of making valovans and move on to simple but tasty tartlet dough recipes.

Let's take it:

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

Cooking So:

  1. Chop and chop the cold butter with a knife.
  2. Combine the crushed butter with sifted flour and salt and grind into even crumbs.
  3. Add sour cream and mix.
  4. Let the dough rest in the refrigerator for an hour.
  5. Place in molds.
  6. Bake as usual at a temperature of 180-200 g.

Curd recipe to finish

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

  • butter or margarine
  • low-fat cottage cheese.

Cooking So:

  1. Cool the margarine and chop into small pieces.
  2. We rub the cottage cheese through a sieve.
  3. Sift the flour.
  4. Combine chopped margarine, cottage cheese, flour and knead the dough.
  5. Place the dough in the refrigerator for half an hour.
  6. Then we proceed according to the standard plan for making tartlets.)))

Try it - it's delicious!

There are two main types of tartlets - sweet and savory, 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 the flour with margarine or butter with a knife until crumbly, add sour cream, knead, put in the refrigerator for an hour.
Shortbread tartlet dough

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

Grind the sugar with the eggs until foam forms and carefully add the softened margarine. Mix everything with flour and knead into a stiff dough. Place in a cool place for 30 minutes.

Unleavened tartlet dough

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

Mix flour with softened butter, add yolks. Knead the dough, put it in a 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 the flour with softened butter. Combine everything and knead the dough. Set aside for 30 minutes.

Sweet coffee tartlet dough

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 the coffee. Knead the dough and knead well for several minutes. Roll into a ball, wrap in cling film and place in a cool place for 20 minutes.

Curd tartlet dough

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

Mix all ingredients, knead the dough.

Crumbled cheese tartlet dough

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 and put it in the refrigerator for 20 minutes. Apply a thin layer to tartlet molds.
You also need to know how to fill out tartlet molds correctly.
Most often this is done simply. The rolled out layer of dough is cut into circles using a glass or the same tartlet mold. 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 side of the tartlet mold.
You can divide the dough into small balls, which are then placed in a mold, and then distributed over 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 pans as close to each other as possible. Bring the dough to the molds on a rolling pin and begin to roll it out so that it covers the top of the molds. Now roll the dough with a rolling pin so that the edges of the molds press the circles you need into the layer. Place them carefully into tartlet tins.

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

Experienced housewives, in order to prevent the tartlet from burning, most often fill the bottom with cereal or dry beans, after placing the workpiece in a tartlet mold. 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.
#collection

Don't know what dish to decorate your holiday table with? Do you want to cook a simple but original dish? Then bake the tartlets. They taste amazing and are quite easy to prepare. You can, of course, buy ready-made tartlets in the store, but it’s better to bake the tartlets yourself. Their classic base usually consists of. But you can also make puff tartlets, unleavened or custard. And the tartlet molds can then be filled with salads, fruits, and even just sweet cream. Let's look at recipes for tartlet dough.

Shortcrust pastry recipe for tartlets

Ingredients:

  • flour - 1 tbsp;
  • margarine – 100 g;
  • egg yolk – 1 pc.;
  • water – 1 tbsp. spoon;
  • sugar – 1 tbsp;
  • salt - a pinch.

Preparation

Let's figure out how to prepare tartlet dough. Mix salt with flour, beat the yolk with sugar, and chop the butter. Combine the ingredients and knead the dough, gradually adding water. Be sure to put the dough in the refrigerator for 30 minutes. Then roll it out into a thin layer no more than 3 mm thick. We place the tartlet molds next to each other, cover with a layer of shortcrust pastry and press down with a rolling pin, and then remove the excess dough.

Place the molds in the refrigerator for a while. Before baking, pierce the dough in several places with a fork. Bake at a high temperature of 200 degrees for 15 minutes. Fill the finished tartlets with any tasty filling. To prevent the dough from puffing up in the molds, place beans or a few peas on the bottom.

Delicious dough for tartlets

Ingredients:

  • flour – 3 tbsp;
  • butter – 200 g;
  • sour cream – 200 ml;
  • egg – 1 pc.;
  • salt - a pinch.

Preparation

Sift the flour and grind thoroughly until crumbs with butter are obtained. Mix the sour cream with the egg and salt until smooth, pour the mixture into the crumbs and quickly knead into a plastic, homogeneous dough. Wrap it in film or a bag and put it in the refrigerator for at least 1 hour. After this, we proceed directly to preparing the tartlets.

Puff pastry tartlets recipe

Ingredients:

  • flour – 20 g;
  • egg – 1 pc.;
  • puff pastry dough – 500 g.

Preparation

First of all, roll out the dough thinly on a flat surface lightly sprinkled with flour. Then cut it into squares. Then we make cross-shaped cuts right in the center of each square. When baking, bend the corners outward.

Choux pastry recipe for tartlets

Ingredients:

  • water – 500 ml;
  • butter – 160 g;
  • salt - a pinch;
  • flour – 300 g;
  • egg – 7 pcs.

Preparation

Pour water into a saucepan, add salt and oil and bring to a boil. Add the flour quickly, constantly stirring the mixture with a wooden spoon, and cook for 1-2 minutes. Cool the resulting lump of dough a little, and add the eggs one at a time, kneading thoroughly.

Recipe for unleavened tartlet dough