Easy Tart Shells Recipes

THREE INGREDIENT MINI TART SHELLS

Steps:

• Gather the ingredients.
• In a mixing bowl, cream together the butter and cream cheese.
• Gradually add flour until well mixed.
• Form into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
• Remove from fridge. Roll into 2-inch balls and place in 24-cup miniature muffin tin .
• Preheat oven to 350 F or 325 F for a dark pan .
• Use fingers to smash balls into tart shell shape. Fill shells with approximately 2 cups of filling, as desired. Depending on filling, the filled shells are baked from 15 to 25 minutes.
• Unfilled shells can be baked for 5 to 10 minutes.

SUPER EASY TART SHELLS

Steps:

• Mix ingredients until a dough forms.
• Divide dough into 8 equal parts.
• roll out and press into standard size muffin tins.
• bake at 475 about 8 to 10 minutes or until golden.
• Stuff with whatever you like.

EASY TART SHELLS

Steps:

• Heat oven to 450 degrees.
• Prepare pastry for One-crust pie as directed on pie crust package except divide dough into 6 equal parts.
• Roll each part into 4-inch circle.
• Fit over backs of muffin cups or 6-ounce custard cups, making pleats so pastry will fit closely.
• Prick with fork and place on baking sheet.
• Bake 8-10 minutes.
• Cool and remove from pans.
• Just fill with (warm?) pie filling and top with whipped cream or Cool Whip.
• Unfilled tart shells can be frozen for future use.

TART SHELL

Steps:

• Cream butter and sugar in a mixer with paddle. Slowly add egg yolks, beaten egg half, and vanilla. Add flour and mix until just combined. Wrap in plastic wrap and chill at least 2 hours. Remove from refrigerator, unwrap and roll on a floured surface into a 3/8-inch thick circle. Drape into an 11 or 12-inch tart pan and press into corners. Line pastry with parchment paper and fill with dried beans or pie weights and bake at 350 degrees for 20 minutes until light brown. While still warm, remove weights and parchment paper and brush slightly with a beaten egg white, taking care not to use too much and to only brush the inside of the shell. Let tart shell rest at room temperature until ready to fill.;

FREE FORM TART SHELLS

Steps:

• In a food processor, combine the sugar, flour, salt, baking powder. When well combined, add the butter and pulse the machine until the butter is broken up into the flour mixture. Add the egg and water and process until the dough forms a dough.
• Transfer the dough into waxed paper; pat it (with floured hands if need be) into a flat round and refrigerate for 30 to 45 minutes or until it has relaxed and you can roll it out.
• Divide the dough into approximately 8 equal pieces. On a lightly floured board roll out the pieces until slightly thicker than 1/8th-inch thick. Rather than bother fitting them into tartlet shells and prebaking them, simply shape them into rough rounds (3 inches or 3 1/2 inches round) or cut them into hearts or rectangles. Transfer the free form shapes to a baking sheet and chill 20 minutes while you preheat the oven to 400 degrees. Scraps can be shaped into smaller cookies.
• Prick the dough with a fork (just as you would the bottom dough of a tartlet shell) so the dough doesn't puff up. Bake for 10 to 12 minutes or until edges are brown. Remove them from the oven to a rack and let them cool. When completely cool top with whatever you like.
• To make a topping that simulates a fruit tart gently warm the red currant jelly in a saucepan and brush over the free form tart shells. Arrange some sliced berries over the top and center a whole one in the middle if you wish. You can glaze with more warm currant glaze or pipe whipped cream on top or dust with confectioner's sugar.
• You could also brush bottoms with warm glaze and set other fruit over top or brush bottoms with some lemon curd and top with fruit.

TART SHELLS

Steps:

• Preheat oven to 350 degrees.
• Put butter into bowl of electric mixer and start beating on medium speed. Cream butter until smooth.
• Add sugar gradually while beating. When well blended, add eggs one at a time, beating well after each addition.
• Add almonds to mixture and beat thoroughly to blend.
• Sift together flour and baking powder and add, beating constantly.
• Scrape dough onto flat sheet of wax paper and shape it into a one-inch-thick rectangle measuring 10 by 6 inches.
• Cover dough in plastic wrap and chill 2 hours or longer.
• Lightly flour work surface and put dough on it. Roll dough out into square measuring 19 by 19 inches. With cutter about 4 inches in diameter cut out circles; there should be about 20. Gather scraps and roll dough out again. Cut into 6 to 8 more.
• Lightly butter 26 or more 3-inch tart pans and line with circles of dough. Prick bottom of each shell with fork tines.
• Arrange lined tins on baking sheet. Place in oven and bake about 15 minutes until crisp and lightly browned.

TART SHELLS

Steps:

• Sift flour and salt together into a medium bowl. Add shortening, and mix in with fingertips until the mixture resembles cornmeal. Add just enough ice water to form a dough. Gather into a ball, wrap in plastic, and place in refrigerator for a few minutes before rolling out.

CREAM CHEESE TART SHELLS

Steps:

• Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.

TART SHELL DOUGH

Steps:

• Process flour, salt, sugar, and butter in a food processor just until mixture resembles coarse meal, about 10 seconds.
• With machine running, add ice water. Process just until dough starts to come together (no more than 15 seconds). Turn out dough onto plastic wrap; press into a flat circle, and wrap. Refrigerate at least 30 minutes or up to 2 days.

FLAKY PASTRY TART SHELLS

Steps:

• 1. Place the flour, butter, and salt in a food processor fitted with a steel blade. Pulse about 24 times, then open the machine and lift a handful of crumbs. The largest pieces of butter should be the size of raw grains of rice or barley. If there are larger pieces, continue to pulse the mixture. When the butter pieces are the correct size, transfer the mixture to a large mixing bowl. Sprinkle 6 tablespoons of ice water onto the dough. Spread the fingers of one hand as if you were about to grab a large ball, and using your rigid fingertips as if they were a large fork, stir the dough quickly and briefly until the liquid is incorporated. Squeeze a handful of the dough in your palm. The dough should have just enough moisture to stay together. Break the piece in half. If it seems dry and crumbly, cautiously add more water a few teaspoons at a time until you can squeeze it into a ball that will not crumble when broken apart. If your kitchen is reasonably cool, the butter was cold, and you used ice water, the dough should be at just the right stage of malleability for rolling out, and it will be easiest to work with immediately. If your kitchen is very warm, wrap the dough in plastic wrap and refrigerate it for about 15 minutes.
• 2.Rolling the dough:
• Turn the pastry dough out on a lightly floured board and divide it into quarters for small 7-inch tart shells or in half for large 10-inch shells. Shape 1 piece into a disk and dust the top lightly with flour. Begin to roll out the dough, using quick but gentle strokes with the pin. Start with the pin in the middle of the round and roll to the top, then to the bottom. Rotate the dough 1/4 turn each time you roll to be sure the dough is not sticking and use additional flour as necessary. When the round is larger than 9 inches for a small tart, or 12 inches for a large tart, and about 1/8 inch thick, turn a 9- or 12-inch plate or bowl upside down on the dough as a template and cut around it with a sharp knife. Remove the plate or bowl.
• 3.Forming the edge:
• Fold 1/2-inch edge of dough all around to form a decorative rim. Begin by folding a 1-inch-long section over by 1/2 inch, then overlap the fold by half and roll another piece of dough over, pinching it firmly in place. Continue to roll and pinch, and a twisted rope pattern will. Form. Roll out the remaining dough and crimp the edges in the same manner. Transfer the pastry shells to baking sheets lined with parchment paper and poke the interior of the shells all over with the tines of a fork. Refrigerate the pastry for at lest 30 minutes or up to 24 hours. If you wish, you can freeze the shells on the baking sheets, and when they are frozen, stack them inside freezer bags. Bake the shells without defrosting first.
• 4.Prebaking:
• Preheat the oven to 375°F. Brush the rims of the tarts with egg wash. Bake the tart shells (1 baking sheet at a time) for 15 minutes, then reduce the heat to 350°F and continue to bake until they are an even golden brown, 8 to 12 minutes longer. Lift a shell with a spatula and check that the underside is evenly brown. If the tart shells puff up during baking, press down the center of the pastry with the back of a large spoon. Let cool on the baking sheet.