How to make simple tartlets without molds. Tartlets - cooking recipes and delicious toppings

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

shortcrust pastry recipe for tartlets

Ingredients:

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

Cooking

Let's figure out how to make dough for tartlets. Mix salt with flour, beat the yolk with sugar, and chop the butter. We combine the ingredients and knead the dough, gradually pouring water. We remove the dough for 30 minutes in the refrigerator. Then we roll it into a thin layer with a thickness of not more than 3 mm. We arrange the molds for tartlets next to each other, cover with a layer of shortcrust pastry and press down with a rolling pin, and then remove the excess dough.

We put the molds in the refrigerator for a while. Before baking, pierce the dough in several places with a fork. We bake at a high temperature of 200 degrees for 15 minutes. We fill ready-made tartlets with any tasty filling. In order for the dough in the molds not to swell, put 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.

Cooking

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

Recipe for puff pastry tartlets

Ingredients:

flour - 20 g;
egg - 1 pc.;
puff yeast dough - 500 g.

Cooking

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

Recipe for custard dough for tartlets

Ingredients:

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

Cooking

Pour water into a saucepan, put salt, oil and bring to a boil. Pour the flour quickly, constantly stirring the mass with a wooden spoon, and cook for 1-2 minutes. The resulting lump of dough is slightly cooled, and one by one we introduce the eggs, carefully, kneading.

Recipe for unleavened dough for tartlets

homemade tart recipes

Tartlets are small dough baskets that are filled with various fillings (sweet or salad) and served at the festive table as a separate, independent dish. Tartlets are considered a festive snack, because the preparation of the dough baskets themselves requires special culinary preparation and skill.

Today, shops offering a large assortment of ready-made tartlets, as well as various options for ready-made dough, come to the rescue of housewives.

For housewives who are used to doing everything with their own hands, here are some very successful tartlet dough recipes. Housewives who are accustomed to trusting stores will find tartlet recipes here, the preparation of which takes literally a matter of minutes.

To prepare the filling, we will use fried champignons with onions, boiled chicken eggs, chicken breast, hard cheese, olives, canned fish, fruits, cream, various creams

Dough for tartlets

If you are a skilled hostess and decide to bake tartlets yourself, then it is better to use silicone molds, as it is easy to get a tartlet out of them, it is easier to wash, it does not heat up so much in the oven.

You also need to know how to fill out the forms for tartlets correctly.
Most often, this is done simply. The rolled out layer of dough is cut into circles using a glass or the same form for tartlets. 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 rim of the tartlet mold.
You can divide the dough into small balls, which are then placed in a mold, and already there they are distributed along the bottom and sides of the mold.

If the dough istoo 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 molds as close to each other as possible. Bring the dough on the rolling pin to the forms and begin to unwind, so that it covers the forms from above. Now roll the dough with a rolling pin so that the edges of the forms push the circles you need into the layer. Carefully place them in the tartlet molds.

Tartlets are usually baked at a temperature of 180-240 degrees, depending on the dough, size and filling. The filling can be put immediately, or you can put it in a finished tartlet.

Experienced housewives, in order to prevent the tartlets from burning, most often the bottom, placing the blank in a tartlet mold, cover the bottom with cereals or dry beans. 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.

There are two main types of tartlets - sweet and salty, so the dough for tartlets is also prepared in different ways.

Recipe #1

Flour - 3 cups
Margarine - 200 grams
Sour cream - 200 grams
Chop flour with margarine or butter with a knife until crumbs, add sour cream, knead, refrigerate for an hour.

Recipe number 2 Dough for shortbread tartlets

Flour - 3 cups

Margarine or butter - 250 grams
Sugar - 1 cup
Egg - 2-3 pieces

Grind sugar with eggs until foamy and carefully add softened margarine. Mix everything with flour and knead a stiff dough. Put for 30 minutes in a cold place.

Recipe number 3 Dough for sweet tartlets

Flour - 1.5 cups
Egg - 1 piece
Butter - 100 grams
Sugar - 2 tbsp. l.
Grind the egg with sugar, mix flour with softened butter. Combine everything and knead the dough. Set aside for 30 minutes.

Recipe №4 Dough for sweet coffee tartlets

Flour - 225 grams
Powdered sugar - 1 tbsp. l.
Coffee (strong, cold) - 2 tbsp. l.
Butter - 150 grams
1 egg yolk
Mix flour and sugar, add finely chopped butter. Mix the yolk well with coffee. Knead the dough and knead well for a few minutes. Roll into a ball, wrap in cling film and refrigerate for 20 minutes.

Recipe number 5 Dough for cottage cheese tartlets

Flour - 200 grams
Margarine - 200 grams
Cottage cheese (low-fat) - 200 grams
Mix all the ingredients, knead the dough.

Recipe number 6 Dough for tartlets crumbly cheese

Cheese - 100 grams
Flour - 1 cup
Butter - 100 grams
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, put in the refrigerator for 20 minutes. Apply a thin layer to tartlet molds.

As you can see, the dough recipes are quite diverse. Unsalted dough is almost universal, however, for sweet tartlets, it is better to prepare dough with added sugar. Cottage cheese and cheese dough can be used to make tartlets with savory fillings.

I use store bought puff pastry to make tartlets. Fast and the result is always guaranteed. They do not look beaten up and are very tasty.
For those who fast or take care of their figure, tartlets made from thin Armenian lavash are perfect. Very original baskets are obtained, in just a couple of minutes in the microwave.

Puff pastry tarts
we bake ourselves

Round puff pastry tartlets

Defrost the puff pastry and roll it lightly in one direction
-with the help of a glass (the diameter depends only on your wishes, more, less) we cut out circles

At half of the circles in the center, we cut out another circle of a smaller diameter, we get a "donut"
- put a bagel on a larger circle and lightly press along the edge (fasten)
- Brush the tops of the tartlets with beaten egg. Please note that the sides cannot be lubricated, as the dough will not rise.
- bake at 180 * until golden brown

Rectangular tartlets

Defrost store-bought puff pastry
- Sprinkle the table with flour and roll out the dough slightly in one direction
- cut into squares (choose the size based on what kind of tartlets you need - large or small)
- at half of the squares in the center we will make a cross-shaped incision
- grease the dough with yolk
- put a square with a cut on the whole square, spread the corners to the sides
- bake at 180 * until cooked (golden)

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Quote from Galche

Tartlets, we cook ourselves (several recipes, different types of dough)

As promised here: http://galkolas.ru/post354791601/, in this post for you is a recipe for tartlets that you can bake yourself. There are many recipes, I decided to offer you several different options, and you yourself will choose which one to use when making tartlets. I do not indicate the source, since I took recipes from several. I will also say a few words about what a "tartlet" is.

Tartlet (from the French word "Tartelette") is a small (up to 10 cm) basket of unleavened dough used to decorate various snacks - meat, fish and vegetable salads, caviar, etc. Tartlets are either prepared separately and then filled with a snack, or baked together with the contents. They can be used for a wide variety of taste dishes - sweet, salty, spicy, etc.

Homemade tartlets

Ingredients: butter - 100 g, wheat flour - 2 cups, sour cream - 60 g, salt - a pinch

Preparation:

Grate cold butter into the sifted flour with salt. The amount of flour may differ from that given in the recipe, for this, first use 1 or 1.5 cups of flour, and then add. Use good quality oil, then the result will be excellent. With clean hands, grind the butter with flour into crumbs. You will get a small crumb with a delicious smell of butter. Add sour cream to butter crumbs and knead the dough.

Knead the dough until a smooth elastic state. The dough should not crumble. If you feel that there is not enough flour, gradually add to the desired dough consistency. You will get a ball of dough, which is put in the cold for 30 minutes.

The rested dough can be used for baking tartlets. Prepare special molds, metal for cupcakes or special for tartlets. It is not necessary to grease the form, there is enough fat in the dough.

Separate a piece from the dough. put on the bottom of the form and gently distribute with your fingers in the form, filling in all the voids. The wall thickness should be thin, but not much. You can also adjust the height of the tartlets yourself, distribute the dough to the brim, the tartlet will be deep. Define to your liking. Pierce the bottom of the tartlets with a fork and sprinkle with peas. This is necessary so that the dough does not rise during baking and the bottom is even. Instead of peas, you can use any cereal.

In a hot oven, put all the molds with dough and bake until golden brown. Oven temperature 190C, baking time depends on the size of the tartlets. It took me 35 minutes. Get ready-made tartlets, cool and remove from the mold, remove the peas. This is how easy it is to make homemade tartlets for your dishes. It is better to cook them in advance, they will have time to infuse and there will be no need to rush on the day of serving.

Tartlets (shortbread dough)

First option

Ingredients: flour - 3 stacks, milk - 100 ml, egg yolks - 2 pcs., margarine - 200 g, salt - 0.5 tsp, baking powder - 0.5 tsp.

Cooking:

Grind margarine with milk and raw egg yolks. It is best to cook shortcrust pastry using household appliances, because. it does not like the extra warmth that the hands convey. Add sifted flour, salt and baking powder. Mix the mass until an elastic and fluffy dough is obtained. Refrigerate 20 - 30 minutes.

Roll out the dough into a thin layer, cut into circles or squares, suitable in size for your molds for tartlets or small cupcakes. Lay and distribute pieces of dough in molds. AT bake in a preheated oven at 180 - 200C until browned. Use chilled.

Second option:

Ingredients: sour cream (preferably 20% fat) - 100 g, butter (room temperature) - 100 g, flour - 2 stacks. (approximately), soda - 0.5 tsp, apple cider vinegar (or lemon juice) - 1-1.5 tbsp. l., vegetable oil - optional (for lubricating molds).

Cooking:

Pour part of the flour (about a glass) into a deep bowl, add all the sour cream, butter and soda slaked with vinegar (lemon) to it. The procedure for extinguishing soda with vinegar in a tablespoon is performed directly over a bowl of flour, rubbing the soda in a spoon with the end of another spoon so that the reaction is complete. Next, knead the blank for sand tartlets first with a spoon (so that the butter does not begin to melt too intensively, absorbing the heat of the hands). While adding a little flour as the components turn into a whole mass. It should turn out soft, but at the same time elastic and quite thick, but not hard, the consistency of shortcrust pastry.

Divide the dough into equal portions-balls and immediately roll out with a wooden rolling pin as thin sheets as possible, but so that the dough does not break. For better rolling and avoiding sticking, lightly dust the table and rolling pin with flour. Choose a shape according to the size of the molds - cutting, for example, with thin walls a glass, special stamps for cookies or a mold for salads.

For easier extraction of ready-made sand baskets, lightly grease the molds with vegetable oil. To do this, you can use a special confectioner's brush or just your fingers. You can do without lubrication if you have used your molds before and more than once, especially since there is already enough oil in the dough itself. Silicone molds can also be used. . Their only drawback is that soft sides often do not keep their shape well, but with skillful operation this can be completely avoided.

Carefully place the cut thin slices of dough into the molds. Try to lay as tightly as possible on the bottom and envelop evenly all the walls. In metal forms, excess dough that has gone beyond the edge is conveniently removed by cutting along the edge with your fingers.Shortcrust pastry is placed in molds. It remains only to poke the bottom well with a fork. You can also pour dry and pre-washed peas, beans or the same rice with buckwheat into molds with dough so that during the baking process the tartlets accurately retain their shape and the bottom remains flat. Bake in a preheated oven at 185 - 192C for about 7 - 9 minutes. Watch closely for color, as soon as lightly browned, you can take it out. Thin tartlets are prepared very quickly, so you can easily bring them to a burnt state, which will spoil the taste..

Tartlets (shortbread dough with sugar)

Ingredients: flour - 2.5 stacks, egg yolks - 4 pcs. (or you can 2 whole eggs), butter - 200 g, carbonated mineral water (cold) - 1 stack, salt - 1.5 tsp, a tablespoon of powdered sugar - 1 tbsp. l., turmeric - at the tip of a teaspoon (if you want a more intense golden color of the finished baskets).

Cooking:

Mix the flour with the dry ingredients in a deep bowl. Add softened butter and stir. Then gently fold in the eggs (yolks) one at a time. Pour in mineral water. Stir and refrigerate for 25 - 28 minutes.

Form baskets and bake at a temperature of 195 - 200C for 22 - 25 minutes. It is advisable to put a few beans or peas on the bottom.

Puff pastry tarts

Ingredients: wheat flour (be sure to sift through a sieve) - 2 stacks. (with top), 180 grams butter melted and frozen butter -180 g, boiled water (cold) - 3 tbsp. l.

Cooking:

On the table, spread the sifted flour evenly and put the most crumbled butter on top. Chop the ingredients with a wide bladed knife until almost smooth and then pour the liquid into the flour mixture and knead the puff pastry. It is normal if small fragments of butter remain in the mass - from this the tartlets will acquire a more airy consistency.

Remove the puff pastry in the cold for an hour or so. Then you can, after rolling out the dough into a layer, cut out squares with a side of about 10 cm and fasten the tips on their sides - you get a kind of boats, or use molds ready from thick foil in which to place small pieces of dough. In any case, whichever method you use, be sure to place some beans or peas inside each tartlet.

And, if you do not have molds, then you can make tartlets yourself, in this way. Prepare the dough according to any of these recipes, and then make tartlets.

With a glass with a large diameter, it is necessary to cut out circles from the rolled out layer of dough. Then, on each resulting circle, put a glass of smaller diameter and form a so-called "plate" around its bottom. This is what the finished tarts will look like.

So that they do not lose their shape during baking, several punctures should be made in their bottoms with a toothpick. So, hot air will pass through the hole, and the dough itself will not swell. Before baking, you can put the tartlets in the refrigerator for another 10 - 15 minutes, so they better retain their shape. Then you can start baking. Cooking tartlets in the oven, heated to 200C, will take 20 minutes. You can fill them with stuffing after they have cooled.

Finally, two recipes:

Salad "Spring" in tartlets

Ingredients: egg - 3 pcs., fresh cucumber - 200 g, mayonnaise - to taste, green onions - 50 g, green dill - 50 g, tartlets - 10 - 15 pcs.

For decoration: radish, lettuce, cranberry

Cooking:

Eggs and cucumbers cut into cubes. Chop green onions and dill.

Mix all the ingredients for the salad in a bowl with mayonnaise and stuff the tartlets with it, after putting a lettuce leaf in each basket. Decorate with a circle of cucumber, radish and put cranberries on top.

Tartlets with jam

Ingredients: chocolate, jam - 2 - 3 tbsp. l., cream - 200 ml (approximately)

Cooking:

The tarts cook very quickly. Put jam on the bottom of the finished tartlet to the middle, then cover it with whipped cream on top and sprinkle with grated chocolate as a decoration

Enjoy your meal!

Tartlets are small edible baskets for serving snacks. They are baked from different doughs, and we offer you several options.

Homemade tartlet dough recipe

Ingredients:

margarine - 200 g;
flour - 300 g;
egg - 1 pc.;
sugar - 100 g.

Cooking

Sift the flour in advance and mix it with chopped pieces of margarine. Thoroughly knead everything into crumbs and set aside. Separately, beat the egg, gradually add salt and sugar. Then carefully pour the resulting mixture into the flour and knead a soft dough. We send it to the refrigerator for 15 minutes. After that, we pinch off pieces from it, put them in molds and distribute the dough over the entire surface, leveling with our fingers. We send the blanks to a preheated oven and bake for about 10 minutes. That's all, a very tasty dough for tartlets is ready!

How to make puff pastry tartlets?

Ingredients:

yeast - 500 g;
flour - 20 g;
egg - 1 pc.

Cooking

So, we take the defrosted puff pastry, lay it out on a flat surface sprinkled with flour, and roll it into a thin layer with a rolling pin. Then we cut it into small squares and make cruciform cuts on each blank with a knife right in the center. Now carefully transfer them to a baking sheet and prick in several places with a fork. We send the tartlets to a preheated oven and bake for 20 minutes at a temperature of 170 degrees. After that, cool them and proceed to the filling to your taste.

shortcrust pastry recipe for tartlets

Ingredients:

flour - 3 tbsp.;
egg yolks - 2 pcs.;
fresh milk - 100 ml;
margarine - 200 g;
baking powder - a pinch;
fine salt - a pinch.

Cooking

To prepare dough for tartlets at home, take softened margarine and grind it in a bowl, gradually adding milk. Then we introduce egg yolks and mix thoroughly with a whisk. Next, pour in parts of the sifted flour, throw fine salt and baking powder. We mix the mass with our hands to an elastic and lush consistency and cool for 30 minutes, putting it in the refrigerator. Next, roll out the dough into a thin layer, cut into circles, put in cupcake molds and evenly distribute along the bottom and walls. We bake unsweetened dough for tartlets in a preheated oven at 180 degrees until browned.

Step 1: Prepare the water.

Pour clean cold water into a glass, add sugar and salt to taste (if you are not preparing sweet tartlets, then sugar can be omitted). Stir with a teaspoon until most of the crystals are dissolved. Then we remove the glass of water in the refrigerator.

Step 2: Prepare the dough.

In a large bowl, sift the flour through a sieve so that it gets rid of flour lumps and is saturated with oxygen. Cut the butter into medium cubes and add to the flour.

Then, with clean hands, knead the butter with flour into small crumbs.

Take water out of the fridge and pour it into a bowl. stir gently until all the water is completely fed.

We should get a ball. Cover the bowl with plastic wrap and put the dough in the fridge for 4 hours.

Step 3: Bake the dough.

Lubricate the molds for tartlets with vegetable oil and put a little dough in each. Then with our hands we crush it to the bottom and walls of the form.

The dough is baked in the oven at a temperature 175 degrees about 20 minutes.

Step 4: Serve dough for tartlets.

We take out the finished dough for tartlets from the oven, give a little time to cool, add any filling and serve to the festive table.

Enjoy your meal!

From this dough, you can cook not only small tartlets, but also large open pies with filling. To do this, we take the dough out of the refrigerator and leave it for 5-10 minutes to make it softer. Then we sprinkle a flat surface with flour, lay the dough, roll it out with a rolling pin, transfer it to a large form, crush it with our hands, add the filling and send the cake to the oven.

If you decide to cook a pie with a ready-made filling, then we repeat everything the same as in the first tip, but after we have crushed the dough, we put the mold in the freezer for 30 minutes. Then we cover the form with foil, pour out any beans and send it to the oven for 20 minutes. After that, carefully remove the foil and beans, and bake the dough for another 10-15 minutes until cooked.

If the filling for tartlets needs to be baked, then simply add it to the dough molds and send it to the oven for 30 minutes.