Tart crust recipe for 6 tartlets (mini tart shells) or 9.5 inch tart pan
4.9(12)
This is a basic sweet tart dough recipe. It makes a great flaky sweet crust for 6 small tartlets (mini tart shells), which are 3 inches diameter each. Great recipe for making individual fruit desserts or small savory appetizers. This recipe will also work for one 9.5 inch diameter tart pan.
06Grease each tartlet well. Flour the working surface, and roll each ball into a disk larger in a diameter than a well of your tart pan, then place the round into a greased well. Because rolling each ball into a disk and placing it into a well usually takes time, I keep the rest of the balls in the refrigerator and take each one out to work on one ball at a time. This way, the dough is kept cold, which will help the crust be soft and flaky. Also, after I shape 2 disks and place them into a tart pan, I put a tart pan in the freezer and shape the other 2 disks. Then, I take the tart pan out of the freezer, place the 2 disks in and repeat. Once you filled all of the tart pans (or all wells in a tart pan), place the tart pan(s) in the freezer for 5 minutes before baking.
07Prick the bottom of each tart with a fork 2 or 3 times. Bake the shells for 25 minutes until golden brown, not dark. Rotate the tart pan 180 degrees halfway through the baking time.
08Remove the tartlets from the oven and let them cool completely.