Tartlets recipe for making dough. Tartlets with filling. Video recipe for making lavash tartlets

Every housewife wants to present a holiday salad or any other appetizer beautifully. This is quite easy to do. Just put the dish in the tartlets. However, very often they are not of very good quality in stores, and during the holidays they can be difficult to find on supermarket shelves. For this reason, more and more people are interested in the question of how to bake tartlets at home.

What kind of dough is best to use?

Choosing the best recipe for baking tartlets at home is not an easy task. There are a lot of nuances in recipes. First of all, you need to decide on the choice of test. For tartlets you can use:

• unleavened dough;
• salty shortbread;
• regular shortbread dough;

It all depends only on your taste preferences and on which of the snacks you are going to serve in tartlets. However, it is worth considering that any yeast dough is unsuitable for their preparation. After the choice of dough has been made, you can look for a recipe on how to bake tartlets at home.

Puff pastry

First, let's look at how to bake puff pastry tartlets at home. It makes them airy, crispy and very tender. But it is worth considering that it must be without yeast. Otherwise, the baked goods will turn out too airy and will not have the required shape. Making puff pastry at home is quite problematic. It's easier to buy ready-made in the store. This will save not only your time, but also your nerves. But if you wish, you can prepare this dough at home yourself. For this you will need the following ingredients:

• three glasses of sifted wheat flour;
• egg;
• some water;
• one tablespoon of vodka;
• nine percent vinegar;
• a pack of butter or margarine weighing two hundred grams.

Break the chicken egg into a separate bowl and beat with a little salt and vodka. Add warm boiled water to this mixture, approximately 200 ml. Add vinegar there. Next, gradually stir in the flour. Knead the dough until it stops sticking to your hands. Afterwards it should be put in a warm place for 15-20 minutes.

In the meantime, it’s worth preparing the oil. It must be cut into cubes and mixed with a small amount of flour, approximately 50-60 grams. We also knead the dough from this mixture. Afterwards it should be wrapped in parchment and rolled out.

Next, place the layer on the dough and put it in the refrigerator for ten to fifteen minutes. The layer of butter should be placed in the middle so that it can be covered with dough on each side. The resulting roll must be rolled out well with a rolling pin.

We fold the rolled out layer again several times and roll it out again with a rolling pin. The more times you repeat the procedure, the more layers you get. Next is the process of how to bake puff pastry tartlets at home.

Recipe

We dig the dough into a thin layer, its thickness should be no more than ten millimeters. We cut it into small squares or use a culinary ring and cut out circles of small diameter. Next, grease the molds with vegetable oil. This is necessary for easier removal of baked goods from the molds. Then you should put foil in the molds with the dough, and a small weight on it. They can serve as peas or nuts. This is necessary in order to give the tartlets the desired bowl shape.

This way you can bake tartlets at home in silicone and metal molds.

Shortbread dough

Now about how to bake shortcrust pastry tartlets at home. This recipe is very simple. It will be understandable to every housewife and will take a little time. It is very good to put an appetizer of red fish or caviar in such tartlets. To prepare salted shortbread dough we will need:

• two hundred grams of wheat flour;
• butter or margarine - about one hundred grams;
• two chicken eggs, or better yet one egg and one yolk;
• 1/4 teaspoon salt.

From the above quantities of ingredients you will get approximately ten to twelve tartlets. If necessary, the quantity of products can be doubled.

Shortcrust pastry recipe

Shortbread dough is very easy to prepare. Even a novice cook can handle it. To do this, sift the flour into a deep bowl. This must be done in order to saturate the flour with oxygen, so the baked goods will turn out more tender and airy. Then add margarine and salt chopped into small cubes to the flour. Grind until large crumbs form. Next, add the eggs and knead the stiff dough. Don't do this for too long. This way the tartlets will not be crumbly.

Afterwards, wrap the dough in cling film and put it in the refrigerator for thirty minutes.

How to cook

Well, now about how to bake tartlets at home. A cooking recipe that will also not cause difficulties or questions.

Sprinkle the table with flour and roll out the cold dough onto it into a layer. Its thickness should not be more than five millimeters. Cut the dough into squares or cut out circles. Their diameter should be slightly larger than the diameter of the molds. Then place them in greased molds. If there is excess dough, it should be cut off with a knife. Afterwards, you can send the forms with the dough to an oven preheated to 180 degrees. Baking time is twenty minutes.

Well-prepared shortcrust pastry does not require additional load. But just in case, you can put it in, as is the case with puff pastry.

Tartlets with sour cream dough

There are quite a lot of recipes with photos on how to bake tartlets at home. However, most of them are made from shortcrust pastry. Many people don’t like him and consider him too tough. For this category of citizens I would like to offer a recipe for sour cream dough. For this we need:

• a hundred-gram jar of sour cream, you can use any fat content;
• warm butter or margarine, about one hundred grams;
• two glasses of sifted wheat flour;
• half a teaspoon of baking soda;
• a little vinegar.

Pour the sifted flour into a deep bowl, preferably not metal. Add sour cream and melted butter there. Then we extinguish the soda with vinegar and add it to the flour. From the prepared ingredients, knead a stiff, but not too dense dough. As you knead, you can add a little flour if necessary. Place the finished dough in the refrigerator for fifteen minutes.

Then roll out the dough and cut out squares or circles from it and place them in greased molds. Bake in an oven preheated to 180 degrees. Tartlets from this type of dough are baked very quickly, about seven to ten minutes.

How to cook without molds

But how to bake tartlets at home without molds? Everything is not as complicated as it might seem initially. For this you can use any dough that you like best. It is rolled out into a layer, the thickness of which should be approximately one centimeter. Then circles are cut out with a ring or glass. A glass slightly smaller in diameter is placed in their center. Then press lightly on the dough to create an indentation in it. We put foil and weight in it. For cargo, you can use peas, beans or rice. Place the prepared tartlets on a baking sheet covered with baking paper. Place it in a preheated oven for ten to fifteen minutes.

That’s the whole secret of how to bake tartlets at home; preparing them does not cause absolutely any difficulties.

Recipe for snacks in tartlets

Well, now about what kind of appetizer can be served in tartlets.

One of the simplest and most affordable, but at the same time very tasty and tender, is an appetizer with cheese and bell pepper. In order to prepare it, we will need the following products:

• tartlets, store-bought or homemade, ten pieces;
• two chicken eggs;
• one large sweet pepper, you can take half of different colors, so the snack will look more original;
• processed cheese, one hundred and fifty grams;
• greens for decoration.

Boil the chicken eggs and set to cool. At this time, wash the sweet peppers and remove seeds. Then peel the eggs and cut them into small cubes. The pepper also needs to be finely chopped. Then, in a separate bowl, mix the processed cheese, preferably in trays, eggs and pepper. If necessary, add salt to taste. Mix everything thoroughly. Place the finished mixture into tartlets. Decorate with finely chopped herbs.

You can also serve an appetizer of crab sticks in tartlets. To prepare it, you need to prepare the following products:

• ten to twelve tartlets;
• 200 gram package of crab meat or sticks;
• 3 chicken eggs;
• hard cheese, any kind, one hundred and fifty grams;
• 2-3 cloves of garlic;
• greenery;
• mayonnaise.

Eggs must be hard-boiled, cooled and shelled. Next, finely chop them. We also cut the crab sticks into small cubes. Grate the cheese and add minced or finely chopped garlic to it. Then we mix all the products, season them with mayonnaise, salt to taste and put them in tartlets. On top of the appetizer you can decorate with half a cherry tomato and herbs.

Quote from Galche

Tartlets, we prepare ourselves (several recipes, different types of dough)

As promised here: http://galkolas.ru/post354791601/, in this post there is a recipe for tartlets that you can bake yourself. There are many recipes, I decided to offer you several different options, and you yourself will choose which one to use when preparing tartlets. I don’t indicate the source, since I took the recipes from several. I’ll also say a few words about what a “tartlet” is.

Tartlet (from the French word "Tartelette") is a small (up to 10 cm) basket made of unleavened dough, used to decorate various appetizers - meat, fish and vegetable salads, caviar, etc. Tartlets are either prepared separately and then filled with appetizers, or baked along with the contents. They can be used for a wide variety of dishes - sweet, salty, spicy, etc.

Homemade tartlets

Ingredients: butter - 100 g, wheat flour - 2 cups, sour cream - 60 g, salt - a pinch

Preparation:

Grate cold butter into the sifted flour and salt. The amount of flour may differ from that given in the recipe; for this, first use 1 or 1.5 cups of flour, and then add. Use good quality oil, then the result will be excellent. With clean hands, rub the butter and flour into crumbs. You will get fine crumbs with a delicious buttery smell. Add sour cream to the butter crumbs and knead the dough.

Knead the dough until smooth and elastic. The dough should not crumble. If you feel that there is not enough flour, add a little to the desired dough consistency. You will get a ball of dough, which should be refrigerated for 30 minutes.

The rested dough can be used to bake tartlets. Prepare special molds, metal for cupcakes or special for tartlets. There is no need to grease the pan; there is enough fat in the dough.

Separate a piece from the dough. Place on the bottom of the mold and carefully spread it over the mold with your fingers, filling all the voids. The wall thickness should be thin, but not too much. You can also adjust the height of the tartlets yourself, distribute the dough to the edges, the tartlet will be deep. Determine according to your taste. Prick the bottom of the tartlets with a fork and add peas. This is necessary so that the dough does not rise during baking and the bottom is smooth. Instead of peas, you can use any cereal.

Place all the molds with the dough into a hot oven and bake until golden brown. Oven temperature 190C, baking time depends on the size of the tartlets. It took me 35 minutes. Remove the prepared tartlets, cool and remove from the mold, remove the peas. This is how easy it is to make homemade tartlets for your dishes. It’s better to prepare them in advance, they will have time to brew and there will be no need to rush on the day of serving.

Tartlets (short pastry)

First option

Ingredients: flour - 3 cups, milk - 100 ml, egg yolks - 2 pcs., margarine - 200 g, salt - 0.5 tsp, baking powder - 0.5 tsp.

Preparation:

Grind margarine with milk and raw egg yolks. It is best to prepare shortbread dough using household appliances, because... it does not like the extra heat that the hands transmit. Add sifted flour, salt and baking powder. Mix the mixture until an elastic and fluffy dough is obtained. Cool for 20 - 30 minutes.

Roll out the dough into a thin layer, cut into circles or squares suitable in size for your tartlets or small muffins. Place and distribute the pieces of dough into the molds. IN bake in a preheated oven at 180 - 200C until browned. Use when cool.

Second option:

Ingredients: sour cream (preferably 20% fat) - 100 g, butter (room temperature) - 100 g, flour - 2 cups. (approximately), soda - 0.5 tsp, apple cider vinegar (or lemon juice) - 1-1.5 tbsp. l., vegetable oil - optional (for greasing the molds).

Preparation:

Pour part of the flour (about a glass) into a deep bowl, add all the sour cream, butter and soda slaked with vinegar (lemon). We carry out the procedure for quenching soda with vinegar in a tablespoon directly over a bowl of flour, rubbing the soda in the spoon with the end of another spoon so that the reaction takes place completely. Next, knead the shortbread tartlet mixture first with a spoon (so that the butter does not begin to melt too intensely, absorbing the heat of your hands). At the same time, adding a little flour as the components turn into a whole mass. You should get a soft, but at the same time elastic and fairly thick, but not hard, consistency of shortcrust pastry.

Divide the dough into equal portions-balls and immediately roll out the sheets as thin as possible with a wooden rolling pin, but so that the dough does not break. For better rolling and to avoid sticking, lightly sprinkle the table and rolling pin with flour. Choose a mold according to the size of the molds - a die-cut, for example, a glass with thin walls, special stamps for cookies or a salad mold.

To make it easier to remove the finished shortbread baskets, lightly grease the molds with vegetable oil. To do this, you can use a special pastry brush or just your fingers. You can do without greasing if you have used your molds before and more than once, especially since there is already enough oil in the dough itself. You can also use silicone molds. . Their only drawback is that the soft sides often do not hold their shape well, but with skillful use this can be completely avoided.

Carefully place the cut out thin slices of dough into the molds. Try to place it as tightly as possible on the bottom and evenly cover all the walls. In metal forms, excess dough that has spilled over the edge can be conveniently removed by cutting off the edge with your fingers.Shortbread dough is placed in molds. All that remains is to poke the bottom well with a fork. You can also add dry and pre-washed peas, beans, or the same rice and buckwheat into the molds with the dough, so that during the baking process the tartlets will accurately retain their shape and the bottom will remain flat. Bake in a preheated oven at 185 - 192C for approximately 7 - 9 minutes. Watch the color carefully; as soon as they are slightly browned, you can remove them. Thin tartlets cook very quickly, so you can easily bring them to a burnt state, which will spoil the taste..

Tartlets (short pastry with sugar)

Ingredients: flour - 2.5 cups, egg yolks - 4 pcs. (or you can use 2 whole eggs), butter - 200 g, carbonated mineral water (cold) - 1 cup, salt - 1.5 tsp, tablespoon powdered sugar - 1 tbsp. l., turmeric - on the tip of a teaspoon (if you want a more intense golden color of the finished baskets).

Preparation:

Mix the winnowed flour with the dry ingredients in a deep bowl. Add softened butter and stir. Then carefully introduce the eggs (yolks) one at a time. Pour in mineral water. Stir and refrigerate for 25 - 28 minutes.

Form baskets and bake at 195 - 200C for 22 - 25 minutes. It is advisable to put a few beans or peas on the bottom.

Puff pastry tartlets

Ingredients: wheat flour (be sure to sift through a sieve) - 2 cups. (with top), 180 grams melted butter and frozen butter - 180 g, boiled water (cold) - 3 tbsp. l.

Preparation:

Spread the sifted flour evenly on the table and top with as much crumbled butter as possible. Chop the ingredients with a wide blade knife until almost homogeneous and then pour the liquid into the flour mixture and knead the puff pastry. It is normal if small fragments of butter remain in the mass - this will give the tartlets a more airy consistency.

Refrigerate the puff pastry for a little over an hour. Then you can, having previously rolled out the dough into a layer, cut out squares with a side of about 10 cm and fasten the ends on their sides - you will get some kind of boats, or use ready-made molds made of thick foil in which to place small pieces of dough. Whatever method you use, be sure to place some beans or peas inside each tartlet.

And, if you don’t have molds, then you can make tartlets yourself, this way. Prepare the dough according to any of these recipes, and then make tartlets.

Using a glass with a large diameter, you need to cut out circles from the rolled out layer of dough. Then place a glass of smaller diameter on each resulting circle and form a so-called “plate” around its bottom. This is what the finished tartlets will look like.

To prevent them from losing their shape during baking, you should make several punctures in their bottoms with a toothpick. This way, hot air will pass through the hole and the dough itself will not swell. Before baking, you can place the tartlets in the refrigerator for another 10 - 15 minutes, this will help them retain their shape better. Then you can start baking. Cooking tartlets in an oven preheated to 200C will take 20 minutes. You can fill them with filling after they have cooled.

In conclusion, two recipes:

"Spring" salad in tartlets

Ingredients: egg - 3 pcs., fresh cucumber - 200 g, mayonnaise - to taste, green onions - 50 g, green dill - 50 g, tartlets - 10 - 15 pcs.

For decoration: radish, lettuce, cranberry

Preparation:

Cut eggs and cucumbers into cubes. Chop green onions and dill.

Mix all the ingredients for the salad in a bowl with mayonnaise and fill the tartlets with it, after placing a lettuce leaf in each basket. Garnish with a slice of cucumber, radish and place cranberries on top.

Tartlets with jam

Ingredients: chocolate, jam - 2 - 3 tbsp. l., cream - 200 ml (approximately)

Preparation:

The tartlets are prepared very quickly. Place jam on the bottom of the finished tartlet up to the middle, then cover it with whipped cream and sprinkle with grated chocolate as a decoration.

Bon appetit!

This is not the first time I’ve taken note of a recipe from the home_bread blog. This time I liked the original tartlets, baked without molds and consisting half of vegetables, so much that I made them almost immediately!

The authors suggested wheat flour with bran for the dough, but I used whole grain flour. I used the same filling, i.e. from pieces of sweet pepper and suluguni cheese, but I think that next time I will try to bake tartlets with other fillings: fried egg, egg with bacon, assorted vegetables, mushrooms with cheese, etc. Or I’ll bake these tartlets and then put some kind of salad in them: vegetable, chicken, meat, mushroom... They are quite suitable even for a holiday table.

To prepare tartlets without molds, prepare the ingredients according to the list.

Measure out the required amount of flour, add salt, sugar, baking powder, and mix.

Pour in a mixture of water, vegetable oil and eggs.

Mix all ingredients and knead into a thick but elastic dough. Adjust it with water or flour...

Remove the seeds from the peppers and cut the wide parts into rings of the desired width (from 2 to 4 cm).

I got 10 pieces, and cut the rest of the peppers into small cubes.

Suluguni (or other) cheese also cut into cubes (or grate), add spices and herbs (here is a mixture of dry Provençal herbs). Add salt if desired, stir, and the filling mixture is ready.

Roll out the dough into a thin layer and cut into triangles in such quantity as to be enough for all the pepper rings.

Wrap a triangular piece of dough around each pepper ring as shown in the photo, i.e. corners - inside the ring.

Place the filling on the pieces.

Bake the tartlets without molds in a preheated oven for about 15 minutes at 200 degrees.

The cheese in the filling should melt and the filling should brown. The dough won't look much different.

Tartlets without molds and, so to speak, made from peppers and peppers are ready.

Bon appetit!

Traditional tartlets are made from shortcrust pastry. Special molds are not necessary at all. You will need 2 cooking rings of different diameters or glasses.

Preparation:

1. Sift the flour twice and place it in a deep bowl.
2. Add softened butter to the flour and rub the mixture into crumbs. You can do this with your hands or a large wooden spoon. If the butter has not yet melted, grate it.
3. Add baking powder to the mixture and continue kneading with your hands. You should get a tight, non-sticky dough. Cover it with film and put it in the refrigerator for 30 minutes.
4. Roll out the cold dough and cut out circles from it with a larger diameter ring for future tartlets.
5. Press the juices in a smaller circle. Prick them along the inside with a fork. This is necessary so that they rise only at the edges.
6. Bake in the preheated oven until golden brown, about 20 minutes.

Cool the finished products completely before filling with filling. You can adjust their taste yourself. For salty, meat or fish filling, reduce the amount of sugar and add more salt; you can add spices, such as ground pepper, directly to the flour.

How to make tartlets without molds

Ready-made tartlets in the form of baskets are convenient for serving snacks. There is no need to waste time searching for them and money to buy them. You can make creative dough molds yourself, even without molds.

1. The salad looks impressive served in a cheese basket. You will need a solid, low-fat product, a grater and a glass. Grate the cheese, distribute it evenly on a microwave-resistant plate and melt in the microwave. Cool slightly and place a layer of cheese on an inverted glass. After 5-15 it will harden - the tartlet is ready.
2. Roll out a layer of puff pastry. Cut it into squares. Now connect their edges to make a boat. Pierce the bottom in several places with a fork, pour dry beans into the middle and bake until golden brown.
3. You can make vol-au-vents from puff pastry. Cut it into circles and place a ring of dough that fits the diameter on each one. Bake until done.

You can be creative and invent new forms of baking.

Serving snacks in tartlets is convenient because it does not require extra utensils. Prepare them without molds, giving the dough an unusual shape. Your guests will appreciate the creative approach.

The dough for tartlets is not the most important thing about them. However, the taste and appearance of the dish as a whole depend on the choice of dough. That is why this issue should be approached with sufficient responsibility.

Shortbread dough is very easy to prepare, but that doesn’t make it any less tasty. On the contrary, it acquires a spicy and delicate aftertaste that does not overshadow the taste of the filling.

To prepare you will need:

1. The amount of sugar and additional ingredients that should be added to the dough depend on the purpose of the tartlets. If these are unsweetened tartlets, it is advisable not to overuse granulated sugar.
2. First, the flour is sifted and the butter is softened. Then both ingredients are mixed. It is advisable to do this by hand to obtain a homogeneous mass.
3. An egg is beaten into a separate vessel, to which sugar and a little salt are added. The ingredients rise to the point of foam.
4. This mass is poured into flour. Everything is mixed so that the dough acquires a softer and denser texture.
5. To obtain a better shape, you can place the dough in the refrigerator for a while. It can be used for cookies and pies if there is any leftover.
6. The finished dough is divided into pieces of the desired size and straightened into molds by hand. Place on a baking sheet and go into a preheated oven. Baking time depends on the power of the oven.
7. Ready-made tartlets can be filled with filling and served. https://www.youtube.com/watch?v=KymSHYxWsNw

Cooking with yeast

Very tasty dough for tartlets is obtained through the use of yeast. This recipe is considered classic and more standard. He is familiar to many housewives.

It will require:

1. First you need to heat the milk a little, it should not boil.
2. Afterwards you can add yeast, sugar and salt. The amount of sugar depends on the purpose of the tartlets (the sweeter, the more sugar).
3. The milk should stand in a warm place for about half an hour. This is necessary for the yeast to ferment.
4. Next, beat in the eggs one at a time, mixing everything well.
5. The flour is sifted directly into this mixture in parts, mixed at the same time until an elastic and tight dough is formed.
6. Knead the dough a little, roll it into a ball, wrap it in cling film and put it in the refrigerator for a while.
7. Small pieces are torn from the dough ball and smoothed into molds.
8. The forms with the dough are laid out on a baking sheet and placed in a preheated oven for half an hour.

Dietary version of baking base

Cooking at home couldn't be easier. Anyone can cope with this task. And such tartlets are suitable even for those ladies who are on a diet.

1. The cottage cheese must be crushed in your hands, through a sieve or grater.
2. Egg and starch are added to it.
3. Afterwards, sift the flour in small portions and mix everything well.
4. The resulting dough is poured into molds and smoothed out well. Place on a baking sheet and place in a preheated oven for 15 minutes.

Puff pastry for tartlets

Tartlets made from puff pastry are no worse than those made from yeast. These are considered more popular, because in supermarkets it is possible to purchase ready-made dough.

For preparation you will need:

1. There is no need to heat the water. Salt and vinegar are added to cold water. Everything mixes well.
2. That's where the egg goes. The mixture is whipped until smooth, which should be similar to thick sour cream.
3. Next, add flour in parts. Mix well and knead into a stiff dough, so that it practically does not stick to your hands.
4. The butter needs to be melted a little and mixed with half the flour to form crumbs.
5. Afterwards, the dough is wrapped in cling film and placed in the refrigerator for a while. Only now can you roll it into a large layer.
6. The crumbs that were made earlier must be scattered over the dough layer. Fold into an envelope and roll out. And this should be done at least three times.
7. Divide into two equal parts, each one is rolled out.
8. Both parts are cut into small pieces, which are placed in tartlet molds. The dough spreads well over the surface. After the form, they are sent on a baking sheet to a preheated oven.

From rye flour

Rye bread is quite popular in Russia and beyond. Making rye flour is not difficult, but it tastes no worse than any other.

To prepare you will need:

1. First you need to melt the butter, beat the eggs into it and mix well.
2. Baking powder and flour are also sent there in portions. If the mass is soft, you can add more flour.
3. Knead the stiff dough. Pieces are torn off from it and placed in molds. The forms are sent to the preheated oven until ready.

With sparkling water

It is quite possible to replace regular water with sparkling water. This will not spoil the taste, but will only make it better.

To do this you need:

1. The water must be pre-cooled in the refrigerator. It should be almost icy.
2. The flour is sifted and mixed with salt and sugar (turmeric can be added for color).
3. The pre-softened butter is also sent there.
4. Eggs are beaten and mineral water is poured in, after which the mixture is mixed well and a stiff dough is kneaded.
5. First, place the dough in the refrigerator for half an hour. Then you can tear off small pieces and put them in molds.
6. The forms are sent to a preheated oven until ready.

Choux pastry for tartlets

Choux pastry is used less frequently for baking tartlets. But this does not mean that this dough is less tasty. And in some cases the taste is even better. Great for making sweet tartlets.

To prepare you need:

1. Tartlets are good because they are ideal for both everyday and festive dinners. Fortunately, nowadays there are many varieties of fillings for tartlets of any income. The butter is heated in advance and beaten with eggs.
2. Milk is poured in and whipped again.
3. This mass is placed on the fire. Flour is poured into it proportionally, mixed well and cooked over low heat.
4. You can remove it from the heat when the mass becomes dense enough. It should be so dense that it is difficult to stir.
5. Leave to cool, then add a little more flour and knead.
6. The dough is carefully placed in molds and sent to a preheated oven until ready. https://www.youtube.com/watch?v=Jec7ImBrVoA

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