What do you do with the dough?

Okay, remember the tartlett dough we put in the fridge?



It's time to take it out of the fridge, grab a cookie sheet, your tartlett tins and get busy. I use a teaspoon size scoop to measure the dough. Line up your tins on the cookie sheet.



Turn your oven on to 350 degrees F. Now get to scooping. I usually scoop dough into each tin prior to beginning to press.









Once you have them filled begin pressing the dough toward the sides. You must work quickly because the dough will begin to warm up. If it does, it becomes sticky and it is easier to chill it a bit than to keep going. Press the dough first in the center and begin pushing it towards the sides making sure you fill the scallops well. This will give you a really pretty baked tartlett.





You're ready to bake them. They'll go in the oven for about 12-15 minutes if you are baking just a few. However, when you have the sheet full like mine it takes about 25 minutes to get them to their golden brown perfection.



Cool slightly. Remove them from the tins by simply turning the tin over. The tartlett will pop right out. Store them in an airtight container until you are ready to fill them with some yummy goodness!