The festive tartlet has long entered our life, it is served at buffets, it is decorated with tables for celebrations, weddings, anniversaries, wedding anniversaries, dating .... It's beautiful, original, delicious!
But, unfortunately, it is not always possible to buy ready-made dough baskets. What to do? Of course, bake the tartlets by yourself! It is not difficult, much easier than baking, for example, a cake or pies. The whole process doesn't take long.

Not a lot of products are required. At the exit there are several dozen fragrant little baskets.
The dough for tartlets can be both shortbread and waffle, puff, unleavened, cheese, sour cream ..., it can be different. Choose what you like. But I want to recommend just sand and puff. Sand tartlets do not stale for a long time, they are plump and do not soak for a very long time with snacks and salads. Puff pastry baskets are already good because they can be made from purchased dough, and it's quite simple to cut and bake. Fast, simple, delicious!

You will find recipes for dough for tartlets below, but now let's talk about the cooking process itself. As already mentioned, you can use both silicone and metal molds. The advantage of silicone molds is obvious - it is more convenient to get baked goods from them, they do not heat up much in the oven, they are easier to wash. In metal molds, the tartlet is obtained with a more pronounced curly side.

The first way is faster and easier. Roll out the dough with a "sausage" and cut it into identical pieces, put the pieces in the mold and distribute them with your fingers along the bottom and sides, pressing, so that it repeats the pattern of the side. It is so convenient to work, for example, with shortbread dough (it is crumbly, difficult to roll out), but for puff pastry it is not at all suitable. For him - the second way. The dough is rolled thinly (in one direction) and cut into circles using a glass or the same mold, then the circle is gently pressed and gently distributed along the bottom and walls. The thinner the dough is rolled out, the better, but sometimes it can be difficult to transfer it into molds without breaking. In this case, you can use a rolling pin. Secure one edge to a rolling pin and wrap around it. Now, without breaking the thin circles, you can fill the molds.
As for the puff pastry, you do not need to cut the circles out of it. Cut into squares and place them in the mold, the corners can be nicely bent, or left in an upright position, the dough will be baked. The output will be a beautiful basket. It can be used both for filling salads and for making various desserts.
The dough rises during baking, but we do not need this at all, it is important that the tartlet is neat and has a hollow shape inside the basket. Therefore, before putting it in the oven, do not forget to prick it lightly with a fork, or fill in the forms with the dough with washed and dried beans. The beans will keep the shape of a small basket, prevent the dough from rising.
Tartlets are baked from dough at 180-200 * C until cooked, it's difficult to talk about the time because everyone's plates are different, and the size of the basket is not the same. You will understand for yourself that the finished product should be slightly golden in color and dry inside. When the basket has cooled, the beans are poured out.
The dough for tartlets can be made both sweet and salty, or made bland It all depends on the filling. What do you want to cook, dessert or appetizer?

Tartlets dough recipes

First recipe

Sour cream dough for tartlets

3 cups flour
200 grams of margarine
200 grams of sour cream
a pinch of salt

cooking
- chop margarine with a knife and mix with sifted flour and salt, rub with your hands until crumbs, add sour cream, knead the dough

Second recipe
Shortbread dough for tartlets

3 cups flour
250 margarine or butter
2/3 cup sugar
2 eggs

cooking
- Beat sugar with eggs until foamy and gently add softened margarine or butter
- mix with flour and knead the cool dough
- cool the dough in the refrigerator for one hour

Third recipe

Sweet dough for tartlets

1.5 cups flour
1 egg
100 grams of butter
2 tbsp sugar

cooking
- grind the egg with sugar
- chop butter with a knife, add flour and grind until crumb is obtained
- combine eggs with sugar and flour with butter, knead the dough
- put in the refrigerator for thirty minutes

Fourth recipe

Dough for tartlets, sweet coffee

225 grams of flour
1 tbsp caster sugar
2 tbsp strong cold coffee
150 grams of butter
1 egg yolk

cooking
- mix flour and sugar, add finely chopped butter
- beat the yolk well with coffee
- knead the dough
- roll up the ball, wrap in cling film and put in a cool place for thirty minutes

Fifth recipe
Curd dough for tartlets

200 grams of flour
200 grams of margarine
200 grams of low-fat cottage cheese

cooking
- chop the margarine with a knife, add cottage cheese, grated through a sieve, flour and knead the dough
- cover the dough and put it in the refrigerator for thirty minutes

Sixth recipe
Cheese dough for tartlets

100 grams of hard cheese
1 cup flour
100 butter
1 egg

cooking
- cheese, grated on a fine grater, combine with soft butter, add an egg, mix thoroughly
- add sifted flour and knead the dough
- cover the finished dough and put it in the refrigerator for thirty minutes

Lavash tartlets

pita
egg
some grated cheese

cooking
- lavash is cut into squares, the size of which depends on the size of the mold
take two squares, grease the middle of the bottom with a beaten egg and lightly sprinkle with grated cheese
- with the second square we cover the first, shifting the corners by 45 degrees
- we place squares of pita bread in tins
- put in the microwave for 30-60 seconds, after taking out, leave in the form until it cools completely

What else is pita bread good for? you can make baskets out of it without molds.
Take a glass or a stack, turn it over, cover with a square of pita bread, press down and place in the microwave. Only remove from the glass when it has cooled down.

You can add a little sugar to your favorite dough and use it to make sweet tartlets. Cheese and curd dough is perfect for savory fillings. Puff pastry and shortcrust pastry - universal.