Originally Posted by CRH
Thanks for this recipe. I made it and it is delicious!!!
Do you have a special recipe for the tart shells, or is a pie crust type recipe good for these??
CRH: I have used regular pie crust using:
3 Cups Flour
1 Cup Water
1 tsp. Salt
6 tsp. COLD water
Mix as always and either roll out to fit a 8 or 9 inch pie shell or put walnut sized pieces of dough in a mini muffin tin and I use a wood plunger thing to spread the dough in the muffin tin on the bottom and up the sides of the tin....I love the wood plunger thing. I think I got it from Pampered Chef.
I've also used a sugar cookie dough for the tart which is delicious and makes a firmer tart. Don't add the filling to the tart until ready to serve.
I've also used the vinegar/egg pie crust recipe and I DO NOT recommend it for the tarts as the crust is too fragile and doesn't hold up through the first bite...guess it's great if you pop the whole tartlette in your mouth but if you plan to bite into the tart it falls apart using this crust.