Yield: Yields enough dough for 3 dozen 2-inch tartlets.
This buttery crust is easy to handle, can be made ahead, and is a cinch to mold into standard medium-size muffin tins. For fillings, you can choose from pumpkin, pecan, or cranberry-pear, or make one batch of each.
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Make Ahead Tips
You can freeze the dough, still wrapped in plastic wrap, for up to one month. Let it fully thaw in the refrigerator before using in the tartlets.
If you can’t find superfine sugar, make your own by processing granulated sugar in a food processor for a few seconds.
FLOUR - what is it - 10-1/8 oz and 21/4 cups? Is is 4 cups and what is 21? Thank. Appreciate clarification as they sound delicious. Thank you.
The recipe leaves out how long you cook them and at what temperature!!
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