Best mini tart shells for fruit tarts
May 24, 2018 10:57 AM Subscribe
What is the best recipe for MINI tart shells (or tips to help them cook properly and come out of the tins without breaking)?
I love the Cook's Illustrated recipe for pâte sucrée (very yummy, nice and short) but when I try to use it for mini tarts I overbake them or they won't come out of the little tins without crumbling to bits. Is there a better recipe for mini tart shells or a good way to alter this recipe so it works better for mini tarts (or something I'm doing wrong that causes this outcome)? It's important to me that they taste good and not just be sort of cardboardy shells. Thank you for any help you can provide!
I love the Cook's Illustrated recipe for pâte sucrée (very yummy, nice and short) but when I try to use it for mini tarts I overbake them or they won't come out of the little tins without crumbling to bits. Is there a better recipe for mini tart shells or a good way to alter this recipe so it works better for mini tarts (or something I'm doing wrong that causes this outcome)? It's important to me that they taste good and not just be sort of cardboardy shells. Thank you for any help you can provide!
Cooking spray, liberally. If it's really crumbly because of the dough itself and not the overbaking, you can increase the butter up to 1 stick per cup of flour. Cooks Illustrated has a paywall, drat them, so I can't see what proportions are in the recipe you're using.
After you make the dough, flatten it into a disk and wrap it in plastic wrap and freeze it for 10-15 minutes. Then roll it out fully and line the tartlet molds.
Freeze the unbaked tarts for 10-15 minutes, then pop them in a 400 degree oven for 8-10 minutes.
Chilling the dough is super important and helps it hold together and shrink evenly during baking. They should pop right out of the forms.
posted by ananci at 1:03 PM on May 24, 2018 [1 favorite]
After you make the dough, flatten it into a disk and wrap it in plastic wrap and freeze it for 10-15 minutes. Then roll it out fully and line the tartlet molds.
Freeze the unbaked tarts for 10-15 minutes, then pop them in a 400 degree oven for 8-10 minutes.
Chilling the dough is super important and helps it hold together and shrink evenly during baking. They should pop right out of the forms.
posted by ananci at 1:03 PM on May 24, 2018 [1 favorite]
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I would take your regular recipe and cook one off at a time, until you find the right ballpark timing.
Are you using appropriately small tart shell tins? Sometimes smaller tins aren’t designed well and can cause problems. Nonstick spray coats better than butter too; sometimes full size tart recipes don’t call for butter or spray, but that’s because the shells shrink more and are often baked in a tin with a drop out bottom. The minis usually need a bit more help.
posted by furnace.heart at 11:44 AM on May 24, 2018