Basic recipe for tartlet shells
Use this basic recipe to make the most delicious tartlets. You can vary and experiment with the filling.
Servings: 10 pieces
Ingredients
- 200 grams all purpose flour
- 30 grams almond flour
- 80 grams icing sugar
- Pinch salt
- 120 grams unsalted butter
- 30 grams beaten egg about two thirds of an egg
Instructions
- Put the flour, almond flour, icing sugar, salt and butter in a bowl. Mix until you have a crumbly dough.
- Add the egg and knead until smooth. Wrap in cling film and leave to rest in the fridge for at least half an hour.
- Dust your work surface with flour and roll out the dough to about 4-5mm (0.15 inch) thick. Use a cutter a few sizes larger than your baking rings (mine are 8cm (3.15 inch) in diameter). Cut out a piece of dough and line your baking ring with it. Trim the excess edges of the dough and place the ring with the dough on a baking tray lined with parchment paper. Make holes in the base.
- Bake for 12-15 minutes at 170°C/365˚F (conventional oven).
Tips
Don't have almond flour at home and don't feel like going to the shop for 30 grams? You can just replace it with flour.
How to store
Unfilled, the tartlet bases will keep for at least a week in a tightly closed tin.