by: Cutie Chef

The more tartlet molds you have, the more efficient you’ll be when you bake these miniature pastry shells. Ideally you need 40 molds for this recipe. Once you have the shells (they can be baked ahead and frozen for up to 3 months), you can fill them with all kinds of easy fillings for quick hors d’oeuvres.


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serves: 1

Basic Pie and Tart Dough

2 ripe tomatoes (peeled and seeded)

Splash of cream

2 teaspoons minced tarragon (or basil)

1 teaspoon wine vinegar

pinch of sugar

pinch of salt

pinch of pepper

Nutrition Facts

Servings Per Recipe: 1

Amount per Serving

Calories: 52

  • Total Fat: 0.6 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 310.7 mg
  • Total Carbs: 11 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 7 g
  • Protein: 2.5 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Preheat the oven to 400°F.

2.  Roll out the dough as directed on page 448 into a thin rectangle measuring about 11 by 9 inches. Arrange fifteen 2-inch tartlet molds next to one another on a sheet pan, spacing the molds comfortably apart. Roll up the dough around the rolling pin and then unroll the dough evenly over the molds. Place a tartlet mold on top of the pastry draped over each mold on the sheet pan and press the top mold down to seat the pastry in the mold underneath. Trim around each set of tartlet molds with a knife. Gather together the trimmings, roll them out, and line 5 more tartlet molds in the same way.

3.  Bake the tartlet crusts for 10 minutes, then remove the top molds. Bake for 15 minutes more, or until golden brown. Let cool completely on a rack before filling.

4.  To make the filling, chop the tomatoes and cook them down with the cream and tarragon or basil over medium heat, stirring almost constantly, until thick. Flavor the mixture with the wine vinegar, sugar, salt, and pepper. Serve hot or at room temperature.

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