Tartlets
12 servings
80 minutes
Tartlets are an exquisite creation of French cuisine, a symbol of sophistication and gastronomic elegance. Their history dates back to royal feasts where miniature baskets filled with various fillings adorned the tables of nobility. The crispy dough made with delicate butter offers a rich flavor and pairs wonderfully with any filling—from sweet to savory. The lightness and airiness of these tartlets make them an ideal base for culinary experiments. They are served as an exquisite appetizer at receptions or used as mini desserts filled with fruits, creams, or mousses. The golden crust and subtle aroma of fresh baking awaken the appetite, while their versatility allows for adaptation to any culinary style. This is true classic created for gourmets!
1
Sift the flour into a large bowl and mix it with salt. Beat the egg with a fork and add it to the flour along with the butter or margarine — quickly mix the dough with your hands until it crumbles. Gradually add water and knead the dough until it becomes smooth and easily separates from the sides of the bowl. Now roll the dough into a ball, cover it with a towel, and let it rest for half an hour in a cool place.
- Wheat flour: 250 g
- Salt: 0.5 teaspoon
- Chicken egg: 1 piece
- Butter: 125 g
- Water: 175 ml
2
Preheat the oven to 200 degrees and grease 20 tartlet molds — boat-shaped or round, 4 cm in diameter.
- Peanut butter: 2 teaspoons
3
Dust the table with flour and roll out the dough to a thickness of 3 mm. Cut out circles 4 cm in diameter with a cup or a special knife and place them in molds.
- Wheat flour: 250 g
4
Prick each tartlet with a fork, cover with baking paper, and fill the container with dry beans or chickpeas. This is done to prevent the finished tartlets from getting soggy from the real filling. Bake for 15 minutes. Then remove the paper with the beans and return the tartlets to the oven for 5 minutes until they are golden brown.
5
Place the tartlets on a rack and let them cool. If you are not going to use them immediately, store in an airtight container to prevent them from drying out.