Festive table tartlet dough 🍪

Kitchen appliances and utensils:

• kitchen scales;
• tea spoon;
• sieve;
• metal molds for baking tartlets (any form);
• a bowl;
• scapula;
• coarse grater;
• cling film;
• rolling pin;
• fork;
• a baking sheet;
• oven.

Ingredients

Step cooking

1. Sift 250 g of flour into a bowl. Pour 1/2 tsp. Sahara. Add 1/2 tsp. baking powder. Salt - 1/3 tsp is enough. salt. We mix everything.
   
2. Rub the cold butter into the mixture on a coarse grater (you can hold it a little in the freezer). In the process of rubbing, mix it with flour so that it does not clump. Butter can also be chopped with a knife.
   
3. Hands rub the mass, it turns out crumbs. If desired, butter and flour can be mixed with a blender.
   
4. In the dry mixture, we make a recess and add an egg for a bunch of dough. Instead of an egg, you can use 2 yolks, or sour cream (50 g), or soft cottage cheese (50 g).
   
5. Knead the dough with your hands. If it does not mix, you can add 1-2 tbsp. l cold water.
   
6. It is not required to knead the dough for a long time. We form a ball out of it, wrap it in cling film and send it to the refrigerator.
   
7. Smeared baking dishes with vegetable oil and sprinkle with flour, shake off excess.
   
8. We spread the dough on the table, slightly dusted with flour. We roll it out with a rolling pin, the thickness of the rolling should be no more than 2-3 mm.
   
9. Cut out a piece of cake with a tin, spread it with your fingers on the inside. If the dough breaks somewhere - it can be covered with a slice.
   
10. We densely prick the bottom of each tartlet with a fork so that it does not rise under the influence of high temperature. We remove all forms in the freezer for 20 minutes.
    
11. We collect the scraps of dough together and hold it in the refrigerator for half an hour before rolling it again.
    
12. Preheat the oven to 200ºС. Set the molds on a baking sheet and send to the oven. Baking time depends on the size of the molds, on average it is 10-15 minutes. The baskets should lightly brown.
    
13. Having removed the baking sheet with tartlets from the oven, let them cool and easily take out the finished products from the molds. It should be noted that the dough is very friable, and you need to handle finished tartlets very carefully so that they do not break.
    

Useful Tips

• So that tartlets from such a dough do not get wet under the salad, they can be greased with egg white and dried slightly in the oven.
• You can knead the dough in advance and keep it in the refrigerator for a couple of days.
• Also, the finished dough can be frozen and use it at the right time. Thaw it should not be at room temperature, but in the refrigerator.
• Larger tartlets are great for salads. In those smaller ones, it is convenient to stack pastes and savory creams.
• If tartlets are intended for a sweet cream, you can increase the amount of sugar in the dough to 3 tbsp. l

Video recipe

The video shows how the dough for tartlets is kneaded, as well as the process of forming and baking these elegant baskets.

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