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.
The recipe leaves out how long you cook them and at what temperature!!
Thes ingredients look tastier than the recipe I received from a friend. Would it be ok to make these in a small tart pan,...instead of the muffin tin?....Novice
I've tried this with all 3 of the fillings (pumpkin, ginger cranberry/pear, & pecan)and every single one has been a hit with my guests. The gingery cranberry/pear is my personal favorite. It's not difficult,either. Even a novice can make this. The dough is great for other recipes, too.
This is a really nice dough to work with. It tastes great too. The pecan filling that accompanies it is buttery and delicious. These tarts freeze well.
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