In the mean time, I’ll explain how to make the pre-baked tart shells – these are a great starting point for so many different appetizers and desserts! There are two methods to making tart shells that I use. Mini Tart Baking set from Williams-Sonoma I’ve developed a few recipes for various mini-quiches and dessert tarts that I will post very soon. You could fill the raw dough in the pan and then bake… but it can get messy… and because the tart shells are so shallow, your filling is likely to overcook by the time your pastry shell is completely baked. When making tarts – whether creating something savory or sweet – I like to start with a pre-baked tart shell. I had a 20% off coupon, so I got the set for about $24 – which was a great deal! You can buy similar pieces a la carte… but the nice thing about this set is that all the components are designed to work together… so no trial and error needed with items purchased separately! If you have a regular wooden tamper – it works ok with tartlet shells or a separate tartlet pan – but since it doesn’t have scallops, it’s not quite as easy to use. What really caught my eye was a Tartlet Baking Set… it’s a non-stick tartlet pan ( it looks like the tart version of a muffin pan) that comes with a scalloped tamper, and a scalloped round cutter for the dough circles. This past weekend, I was browsing at the UTC Williams-Sonoma store, and saw a bunch of really cool baking pans and gadgets that I wanted to get.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |