Tartlets are an ideal basis for preparing not only snacks, but also desserts. They are some kind of edible and small plates in which they spread various salads, fruits, creams, etc.
This dish is ideal for holidays and receptions. Tartlets can be prepared from different types dough and even cheese. We offer to consider several recipes that everyone can master.
shortcrust pastry tart recipe
Such pastries turn out to be crumbly, and they also do not get wet if a filling with sauces is used. "Edible" plates can be made in different sizes, as well as sweet and salty. It is important to have either special forms, or at least heat-resistant bowls. Prepared ingredients are enough for 20-30 pcs.
The recipe for the sand option includes such products: 200 g butter, 275 g flour, 85 g sugar and an egg. You can increase the amount of sugar if you want to make a dessert.
Cooking steps:
- Pour the pre-sifted flour into chopped softened butter. After that, grind everything with your hands to get a homogeneous mass with small grains. Separately, beat the egg well, and then add sugar and salt to it. Beat everything with a mixer until foam appears;
- combine the egg mixture with flour, and then mix everything well to make a soft but dense dough. Roll up a ball, wrap it with cling film and leave it in the refrigerator for half an hour. After the time has passed, separate the pieces, put them in greased molds and smooth them out with your hands. Put everything in an oven preheated to 200 degrees and cook until golden. It is important to ensure that nothing burns, because everything cooks very quickly.
Puff pastry tarts
Many prefer this option, because it does not need to have special forms. In addition, tartlets can be made in various shapes, for example, by cutting out shells, leaves and other figures. They most often put red fish and caviar.
For this tartlet dough recipe, you should prepare the following products: 535 g flour, 225 g margarine, 2 eggs, salt, 4 grains of citric acid and 235 ml of water. There is a more complex option for making puff pastry, but we suggest staying with a simple option.
Cooking steps:
- take a deep bowl and pour it in cold water and add citric acid. Stir and beat the egg. After that, add flour in portions, leaving about 10%, and knead the dough. Knead for approximately 15 minutes. Form a ball and leave it for half an hour. Combine the remaining flour with softened margarine and rub everything well, and then form a rectangle;
- roll out the cooled ball to make a rectangle, in the center of which put the prepared margarine. Fold the edges of the layer to make an envelope with margarine inside. After that, you need to roll everything out and send it for 5 minutes. into the freezer. In general, the procedure must be repeated 2 more times;
- the next step is to roll out the sheet so that its thickness is about 1 cm. Cut it into squares of the desired size of the edible base. After that, you need to cut a smaller square in each blank, but just do not cut it to the end. Take a baking sheet, cover it with parchment and lay out future tartlets. Place in preheated oven and cook until golden brown. After that, deliver small squares that can be used as a lid. Cool the “edible” plates and fill with the filling.
Recipe for custard dough for tartlets at home
An easier way to prepare delicious tartlets that are suitable for both salty and sweet snacks. Everything is prepared extremely quickly, which will help out when there is no time to cook something more complex.
Prepare these foods: 0.5 kg of flour, 8 eggs, 700 ml of water, 250 g of butter and a couple of pinches of salt.
Cooking steps:
- take a saucepan, pour water into it, put pieces of butter and salt. Put on the stove and bring to a boil. Stir to dissolve everything, and then quickly add the flour, stirring so that there are no lumps. Boil for 3 minutes;
- The resulting mass should be cooled, and then, in turn, beat the eggs in there, kneading everything well. The result should be a homogeneous and soft mass, which must be rolled into a thin layer. Using molds, cut out circles and send them to the oven, which must be preheated to 200 degrees. Baking time - 15 minutes.
Recipe for unleavened dough for tartlets for silicone molds
This option is considered more ancient, which was eventually replaced by yeast. It has one very important advantage - you don’t have to spend a lot of time preparing tartlets, because everything is cooked very quickly. In addition, it is worth noting the use of a small amount of ingredients.
Prepare these foods: 300 g flour, 215 g butter and 3 egg yolks.
Cooking steps:
- first, sift the flour to saturate it with oxygen. Add softened butter to it and mix everything well, until separate grains appear. After that, put the yolks and knead the mass with your hands, which should be both dense and elastic. Form a bun, wrap it with a film and leave in the refrigerator for 35 minutes;
- the next step is to roll the bun into a thin layer and cut out circles for molds from it, which must first be oiled. Put them on a baking sheet and send them to the oven preheated to 180 degrees. Cooking time - 15 min. After the time has elapsed, remove the molds and cool.
Curd dough for tartlets
Now consider the sweet option for preparing various desserts. It can be prepared for a holiday, as well as just for home tea drinking, since the process is quite simple.
For this recipe at home, you should take such products: 225 g each of flour, butter and low-fat cottage cheese.
Cooking steps:
- Remove the oil beforehand, which should become soft. It needs to be chopped with a knife into small pieces. To it it is necessary to add cottage cheese mashed through a fine sieve, and then, pre-sifted flour. Knead a homogeneous dough, roll up a bun, wrap it with a film and leave it in the refrigerator for half an hour;
- after the time has elapsed, remove the mass, separate small pieces and distribute them with your hands into forms. Place in preheated oven and cook until golden. Keep in mind that everything is cooked quickly, so make sure that the tartlets do not burn.
Dough recipe for coffee tartlets
Another option for preparing delicious and original desserts. You can make different cakes with fillings. Be sure to prepare such a dessert for your family.
Beautifully filed holiday salad or any other snack every hostess desires. To do this is very simple. It is enough to put the dish in tartlets. However, very often in stores they are not too good quality, and on holidays they can be difficult to find on supermarket shelves. For this reason, an increasing number of people are interested in the question of how to bake tartlets at home.
Which dough is better to use
Choosing the best recipe for how to bake tartlets at home is not an easy task. There are a lot of nuances in recipes. First of all, it is worth deciding on the choice of test. For tartlets you can use:
- unleavened dough;
- salty shortbread;
- usual shortbread dough;
It all depends on your taste preferences and on which of the appetizers you are going to serve in tartlets. However, it should be noted that any yeast dough unsuitable for their preparation. After the choice of test has been made, you can look for a recipe for how to bake tartlets at home.
Puff pastry
First, consider the option of how to bake puff pastry tartlets at home. From it they turn out airy, crispy and very tender. But it is worth considering that it must be without yeast. Otherwise, the pastry will turn out to be too airy and will not have the necessary shape. Cook at home puff pastry very 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, this dough can be prepared at home, on your own. 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. To this mixture add warm boiled water, about 200 ml. We add vinegar there. Next, gradually stir in the flour. Knead the dough until it stops sticking to your hands. After it should be put in a warm place for 15-20 minutes.
In the meantime, prepare the oil. It must be cut into cubes and mixed with a small amount of flour, about 50-60 grams. From this mixture also knead the dough. After that, it should be wrapped in parchment and rolled out.
Next, spread the layer on the dough and put it in the refrigerator for ten to fifteen minutes. A sheet 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 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 out 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 extraction of baking from molds. Then it is worth putting foil into the molds with the dough, and a small load on it. They can serve as peas or nuts. This is necessary in order to give the tartlets the desired shape of the bowl.
So you can bake tartlets in silicone and metal molds at home.
shortcrust pastry
Now about how to bake shortcrust pastry tartlets at home. This recipe is very simple. It will be clear to every hostess and will take a little time. It is very good to put an appetizer of red fish or caviar in such tartlets. For making salty shortcrust pastry we will need:
- two hundred grams of wheat flour;
- butter or margarine - about one hundred grams;
- two chicken eggs, and preferably one egg and one yolk;
- 1/4 teaspoon salt.
From the above amount of ingredients, approximately ten to twelve tartlets will be obtained. If necessary, the number of products can be doubled.
shortcrust pastry recipe
Shortcrust pastry is very easy to make. Even a novice cook can handle it. To do this, sift the flour into a deep bowl. This is necessary in order to saturate the flour with oxygen, so the baking will turn out to be more tender and airy. Then add margarine chopped into small cubes and salt into the flour. Grind until large crumbs form. Next, add the eggs and mix hard dough. Don't do it for too long. So the tartlets will not be crumbly.
After the dough should be wrapped in cling film and put in the refrigerator for thirty minutes.
How to cook
Well, now about how to bake tartlets at home. A recipe that will also not cause difficulties and questions.
Sprinkle the table with flour and roll out the cold dough into a layer on it. 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, then they should be cut off with a knife. After that, you can send the forms with the dough to the oven preheated to 180 degrees. The baking time is twenty minutes.
Well and properly prepared shortbread dough does not require additional weight. But just in case, it can be put, as in the case of puff pastry.
Tartlets on sour cream dough
There are quite a few recipes with photos on how to bake tartlets at home. However, most of them are from shortcrust pastry. Many do not like him and consider him too tough. For this category of citizens, I want to offer a recipe for sour cream dough. For this we need:
- a 100-gram jar of sour cream, you can take any fat content;
- warm butter or margarine, about one hundred grams;
- two glasses of sifted wheat flour;
- half a teaspoon baking soda;
- some 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 send it to the flour. From the prepared ingredients, knead a cool, but not too dense dough. As you knead, you can add a little flour, if necessary. Ready dough put in the refrigerator for fifteen minutes.
Then we roll out the dough and cut out squares or circles from it and place them in greased molds. We bake in an oven preheated to 180 degrees. Tartlets are baked from this type of dough 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 difficult as it might seem at first. To do this, you can use any dough that you like best. It is rolled out into a layer, the thickness of which should be about one centimeter. Then circles are cut out with a ring or a glass. A glass, slightly smaller in diameter, is placed in their center. Then lightly press on the dough to get a recess in it. We put foil and weight in it. For cargo, you can use peas, beans or rice. Put the prepared tartlets on a baking sheet covered with baking paper. We send it to the preheated oven for ten to fifteen minutes.
That's the whole secret of how to bake tartlets at home, cooking them does not cause absolutely no difficulties.
Recipe for appetizers in tartlets
Well, now about what kind of snack can be served in tartlets.
One of the most simple and affordable, but at the same time very tasty and tender, is an appetizer with cheese and bell pepper. In order to prepare it, we need following products:
- tartlets, store-bought or home cooking, ten pieces;
- two chicken eggs;
- one big Bell pepper, you can take half of a different color, so the snack will look more original;
- processed cheese, one hundred and fifty grams;
- greenery for decoration.
Boil chicken eggs and set to cool. At this time, we wash the sweet pepper and clean it from seeds. Then we clean the eggs from the shell and cut into small cubes. Peppers also need to be finely chopped. Then, in a separate bowl, mix the processed cheese, it is advisable to take in baths, eggs and pepper. Salt to taste if necessary. We mix everything thoroughly. ready mix put 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 crab meat or sticks;
- 3 chicken eggs;
- hard cheese, any grade, one hundred and fifty grams;
- 2-3 cloves of garlic;
- greenery;
- mayonnaise.
Eggs must be hard-boiled, cooled and peeled. Next, finely chop them. cut into small cubes and crab sticks. We rub the cheese on a grater and add it passed through a press or finely chopped garlic. 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.
Tartlets - small baskets made of various dough - look spectacular on the festive table. They are not only beautiful, but also stable (unlike some sandwiches) carry the filling. They crunch nicely and are easy to handle. One is quite hygienic. Because tartlets have long been an indispensable attribute of buffet tables. They can be purchased at the store: puff, sand. But your appetizer will turn out much tastier if you prepare the baskets yourself. This article will be comprehensively studied, without molds. A recipe with a photo will make the process of making baskets more understandable. We will also give some interesting ideas for making tartlets without dough.
The history of the appetizer
The word "tartelette" certainly has a French origin. But there is evidence that similar to dough with a variety of snacks were served at feasts in ancient Rome. In the Middle Ages, various delicacies were stuffed into tiny open pies. These predecessors of modern tartlets were called pate. The French invented many variants of these pies, and each variety was given loud names: the dukes, to whose table they were served (a la Mazarin, Bouillon, etc.) or the city in which the recipe saw the light (de Chartres - with partridge, d 'Amiens - with duck, de Dieppe - with halibut). But what culinary specialist at the end of the 19th century came up with how to bake tartlets at home is unknown. History has not preserved the name of this brilliant chef. Unlike pate, baskets can be prepared ahead of time and filled various snacks, salads, pates.
What are tartlets
Mostly baskets are baked from shortbread or puff pastry. But this is not an indisputable canon. You can also bake tartlets at home from cheese, cottage cheese or sour cream or kefir. There are also very original recipes baskets of red, black or white boiled rice, raw potatoes or mashed potatoes, rye bread. Tartlets are cold and hot; fresh, salty or sweet. In most cases, ready-made baskets are stuffed with various snacks - vegetables, fish, meat salads, pates, caviar. But there are also so-called complex tartlets. In them, the basket is baked along with the filling and it is served hot. These complex tartlets are very satisfying and can easily replace the main course.
There is no need to talk about a great variety of fillings: starting with the banal Olivier and ending with or aspic. But in the matter of fillers for baskets, there are clear rules. They should be touched at least in passing.
What can and can not be put in dough baskets
Before you bake tartlets at home, you need to think about the filling. Not everyone is fit to be put in a basket. First, evaluate the size. A salad of coarsely chopped vegetables, large pieces of meat or fish will look unaesthetic and constantly fall out of the tartlet. Secondly, evaluate the density of the filling. You are going to put it on the dough. If the filling is too liquid (salads with heavy dressing, boiled or fish stew), it will soak the basket. In this regard, the tartlet will not only lose its wonderful crunch, but may even fall apart. Cheeses, seafood, pates will be a good filling. To ensure greater impermeability of tartlets, they are lubricated while still warm. raw egg. If the filling is planned to be cold, the bottom of the baskets is filled with a small amount of butter. Julienne should be thickened well before being put into baskets immediately before serving.
Basic Recipe
It's time to learn how to bake tartlets at home. A photo of some of the steps in this process can be found in this article. Sift a glass of flour through a sieve into a bowl. Add a pinch of salt. We chop strongly chilled butter (one hundred grams) or quickly rub it into flour. Mix to make coarse crumbs. Add egg yolk. If the tartlets are planned to be sweet, then it makes sense to mix it with a spoonful of sugar. Gradually add a few tablespoons of water. You should get a cool shiny dough. We remove it for half an hour in the refrigerator. Then quickly roll out the dough into a thin layer. Cut out the edges of the molds. We put the dough, send it to the refrigerator for another half hour.
Preheat the oven to 220 degrees. Put peas on the bottom of the tartlets so that the dough does not swell. We bake baskets for about a quarter of an hour.
Something about molds
In the markets and now you can buy handicraft corrugated tin baskets. They are cheap and you can buy enough of them to cover an entire baking sheet. However, when working with tin molds, serious problems can arise. The dough can stick to the walls and bottom tightly. And the sand base is a rather fragile thing. If you are thinking about how to bake tartlets at home using tin molds, you need to know a few secrets. Lubricate the bottom and sides, carefully working through all the corrugations, with margarine, and then dust with flour. Now you can add the dough. Turn the mold over onto the layer, press down with your hand. The tin edges will cut out the circle themselves. Now it remains only to put it into shape. Pierce a couple of times with a fork or sprinkle with peas. Ready tartlets need to be allowed to cool slightly, and then removed from the mold. But do not overdo it, otherwise the products will stink of tin. It is best to use molds made of non-stick metal or silicone. Then neither margarine nor flour is required.
But what if we don’t have silicone or even tin baskets at our disposal? Maybe we should abandon the idea of cooking altogether festive tartlets? Or surrender to the mercy of the food industry and buy ready-made dough baskets (often tasteless and not at all crispy)? Do not rush to get upset. If you know how to bake tartlets at home without molds, you can prepare your own original baskets. Of what? Yes from the test! We roll it into a layer. We work not with a rolling pin, but with a bottle filled with ice water - we need cold dough. We put a wide glass on the layer. Cut out the circle. We put a narrow glass on it. Press down. It turns out a small circle and a ring. Whisk an egg in a bowl. It works like glue in the oven. Dip the lower edge of the ring in the egg and attach to the bottom mug. It turned out a plate with sides. We put the baking sheet with the products in the refrigerator, and then send it to the preheated oven.
To simplify things, you can buy a ready-made base in the store. Defrost, roll out. If you do not have molds, you can bake flounces - large or small - and then stuff them with your choice. But you can also try to give the products the shape of a basket. To bake tartlets at home, you need to cut out a large circle, put the bottom of a thin glass in its center and form corrugated sides around it from dough.
Non-traditional tartlets
Do not forget that at the disposal of the hostesses there is also such a wonderful product as foil. From aluminum layers, if you have the skill, you can make plates of any shape and size. Or you may not use the test at all. How to bake tartlets at home without a flour base? Grate the potatoes, salt it. Grease metal or foil molds vegetable oil. tamp down raw potatoes to make baskets. In the center, lay out the filling that requires a short heat treatment. Bake in the oven at 240 degrees for 20-25 minutes.
When you have a holiday, you need to put something quick, tasty and unusual on the table. Ready-made tartlets with a variety of fillings - what you need! After all, the filling can be absolutely anything! Here I have collected for you best recipes fillings for store tartlets.
Fill the tartlets with any salad, decorate with herbs, olives or something suitable on top.
Recipe 1: Stuffing for tartlets with curd cheese and herbs
Per 100 g curd cheese(Feta, Almette) - 1 clove of garlic (through a garlic press), half a glass of chopped dill. Knead until smooth, put in tartlets, decorate with slices of bell pepper (preferably different colors)
Recipe 2: Tartlets with egg filling
2.1.
If there are yolks left (you used boats of boiled eggs in a different way), knead them with a fork, for 5 yolks - a teaspoon of mustard, 2 tablespoons of any chopped herbs, a tablespoon of chopped capers, a tablespoon of curd cheese ("Feta") and mayonnaise . Salt-pepper - to taste. mixed, put into baskets.
2.2. Another recipe for tartlets with egg filling
Put grated cheese on the bottom of the tartlets.
Beat: eggs, milk, salt, ground black pepper, chopped green onions. The ratio of eggs and milk is like an omelet. Pour the cheese in tartlets with the whipped mixture and put in the oven to bake for 20-25 minutes until the filling starts to brown. 
Recipe 3: Tartlets with caviar
In each tartlet we put a teaspoon of cottage cheese, on top a teaspoon of caviar, a sprig of dill. 
Recipe 4: Shrimp Tartlets
Finely chop 4 boiled eggs, grind Mozzarella cheese (100-150 gr), crush 1 goiter of garlic, season it all with 1-2 tablespoons of mayonnaise. Lightly salt. On the "pillow" of the egg-cheese mass lay out boiled shrimps (3 pieces in one tartlet). can be decorated with a few red eggs.
Recipe 5: Tartlets stuffed with smoked fish
Disassemble the mackerel or hot-smoked pink salmon into fibers (200 g), peel and chop one fresh cucumber. Mix everything with the sauce (a teaspoon of mustard, a tablespoon of mayonnaise, a tablespoon natural yogurt or low-fat sour cream)
Recipe 6: Stuffing for pineapple tartlets
1. Pineapple in jars
2. Mayonnaise
3. Cheese
4. Garlic
Trete cheese on a coarse grater. Finely chop the pineapple and garlic. Mix everything with mayonnaise and put it in baskets, you can decorate with herbs. It turns out very tasty and fast. 
Recipe 7: Blue Cheese Tartlets
7.1.
At the bottom of the tartlet, put a teaspoon of fruit confiture (can be orange, tangerine, pear), on top of a piece of blue cheese (Dor Blue). Decorate with a leaf of arugula. 
7.2. Another version of the blue cheese filling:
- Large apple (peeled and finely chopped) - 1 pc.
- Onion (peeled and finely chopped) - 1 pc.
- Butter (softened) - 2 tsp.
- Blue cheese (crumbled) - 120 g (1 cup)
- Walnut (roasted and peeled) - 4 tbsp. l.
- Salt - ½ tsp
1. Turn on the oven to preheat to 180 degrees. In a small frying pan, heat the butter, put the onions and apples in the pan and sauté over low heat until soft. Remove pan from heat, add blue cheese, 3 tablespoons walnuts and salt, mix well.
2. Put 1 tablespoon of the filling into each tartlet and put the tartlets on a baking sheet. Put the baking sheet in the oven and bake the cheese tartlets for about 5 minutes. Sprinkle the tartlets with the remaining walnuts and bake for another 2-3 minutes.
Leave ready-made cheese tartlets at room temperature until completely cooled.
7.3. And another topping for blue cheese tartlets
blue cheese (blue cheese) - 120 g
ripe pear - 1 pc.
low-fat cream - 30 ml
ground black pepper
ready-made tartlets (you can bake them yourself from shortcrust pastry or buy ready-made ones)
- Crumble the blue cheese. Wash the pear, peel and cut into cubes.
- In a bowl, mix cheese, pear and cream (you can also add cream cheese). Season with ground black pepper. Spoon filling into prepared tartlets.
- Bake at 175 degrees for 15 minutes. Serve warm.
7.4. And another topping with blue cheese and hard cheese
- Hard cheese 100 gr
- Egg 3 pcs
- Cheese with blue mold 120 gr
- Butter 2 tbsp
- Salt to taste
- Cream 2 tbsp
- Grate both types of cheese on a fine grater and mash until smooth.
- Add eggs, cream, butter, salt and spices and beat until fluffy.
- Add 1 tsp to each tartlet. cheese cream.
- Preheat the oven to 180 degrees, bake the tartlets for 10-12 minutes.
- Cool the tarts for 5 minutes before removing them from the molds. Serve warm.
Recipe 8: Tartlets with Avocado Cream
Pour the pulp of one avocado with 2 tablespoons lemon juice, 1 tbsp. olive oil, basil leaves and 2 tbsp. curd cheese (Feta). Mix everything in a blender, put in tartlets. 
Recipe 9: Tartlets with slightly salted salmon
At the bottom of the tartlets we lay out a mixture of curd cheese with herbs (for 100 g of cheese - 2 tablespoons of dill). Top with a piece of salmon and a thin slice of lemon. 
Recipe 10: Ham and Pear Tartlets
We put a leaf of lettuce in a tartlet, on top of a thin slice of pear, a cube of feta. Mix a tablespoon of olive oil and a coffee spoon balsamic vinegar. Add a few drops of the mixture to each tartlet. Now a roll of ham (take thinly sliced Parma), decorate with herbs.
Recipe 11: Chicken Tartlets
11.1.
boiled chicken fillet cut into small cubes (300 g), finely cut iceberg lettuce, two fresh cucumbers without peel and 1 bell pepper. Season with 2 tablespoons of mayonnaise.
11.2. More chicken tarts:
chicken breast - 1 pc.
champignons - 500 g
tartlets - 12 pcs.
sour cream - 200 g
hard cheese - 100 g
onion - 2 pcs
Dill
vegetable oil
Cut the chicken meat into thin strips and fry a little in a heated frying pan in vegetable oil. Add the finely chopped onion to the chicken and fry until the onion is golden brown. Then add the chopped mushrooms and fry until the water evaporates. Salt, pepper to taste. Add sour cream and simmer chicken with mushrooms in sour cream for 10 minutes. Cool down the stuffing. Fill the tartlets with the chicken-mushroom mixture, sprinkle with grated hard cheese and bake in a preheated oven until the cheese is golden brown. Garnish with dill and serve hot. Bon Appetit!
Recipe 12: Stuffing for cod liver tartlets
Knead the cod liver with a fork, add chopped 2 eggs (boiled), 2 small pickled cucumbers, 1 onion (cut and pour over with boiling water). Mix everything with 2 tablespoons of mayonnaise. 
Recipe 13: Julienne Tartlets
I make julienne in tartlets. Rather, I make julienne in the usual way, then lay out on tartlets, sprinkle with cheese and in the oven for 5 minutes. It turns out very tasty.
Recipe 14: Fly Agaric Tartlets
mix grated cheese, chopped eggs with mayonnaise and one clove of garlic. put in a tartlet. top with half a cherry tomato, which is decorated with mayonnaise dots to make a fly agaric hat))) 
Recipe 15: Pizza Tartlets
We get ready-made tartlets. Lubricate each with mayonnaise. We lay thinly sliced sausage - through one, each variety. Top with finely grated cheese. We put a circle of cherry tomato on the cheese and send it to the oven for another 10 minutes. 
Recipe 16: Tartlets with radish or cucumber (vitamin)
eggs - 5 pcs.
green radish (or radish, or fresh cucumber) - 1 pc.
green onions - 1 bunch
mayonnaise
Boil eggs, peel and cut into cubes. green onion chop, peel the radish and grate on a coarse grater. If you use instead of radish fresh cucumber then cut it into cubes. Mix eggs, onion and radish, season with mayonnaise and salt to taste. Put the resulting salad in tartlets, decorate with slices of radish, cucumber and currant or viburnum berries. Bon Appetit!
Recipe 17: Tuna Stuffed Tartlets
canned tuna - 1 can
canned corn - 300 g
hard cheese - 200 g
tomato - 2 pcs.
eggs - 2 pcs.
mayonnaise - 2 tbsp.
tomato paste - 2 tbsp
Boil eggs, peel and finely chop. Mix chopped eggs with tuna. Grate the cheese on a coarse grater, cut the tomatoes into cubes. Mix corn, eggs with tuna, cheese, tomatoes, season with mayonnaise, salt to taste.
Grease the inside of each tart tomato paste, lay out the resulting filling. Bake in the oven at 180 degrees for 12 minutes. Decorate the finished tartlets with parsley sprigs and serve hot.
17.2. More tuna tarts:
A very refined filling for tartlets is tuna and mushrooms. To prepare such a filling, you need to take 400 g of tuna (canned), 1 onion, a couple of tablespoons of oil (from a can of tuna), 140 g of mushrooms, 100 ml of cream, parsley, starch and a few slices of lemon.
We take a jar canned tuna and throw it in a colander. In the oil, which is glass, fry the onion until golden brown, then add the chopped mushrooms and cream, bring to a boil and dilute the starch in the resulting mixture, stir constantly until thick.
Put the pieces of fish into the prepared sauce and keep on fire for a few more minutes. Ready stuffing Pour into preheated tartlets. You can decorate this dish with parsley and lemon slices. 
Recipe 18: Crab Stuffing for Tarts
For such a filling, you need to take 250 g of crab meat, 3 tablespoons of sour cream, eggs, onions, a spoonful of butter, spicy sauce, salt and pepper.
Chop the onion and fry in oil, send the crab meat to the pan and fry with the onion for several minutes. While the meat and onions are languishing on the fire, let's prepare the sour cream sauce, for this, in a separate bowl, mix the eggs with sour cream, season with pepper, salt and hot sauce.
Received sour cream sauce Pour into skillet and simmer until thickened. In pre-prepared tartlets lay out the filling of crab meat. 
Recipe 19: Stuffing for tartlets with cheese and tomatoes
cherry tomatoes, cut into halves, are placed in tartlets;
rubbed melted cheese (or milk)
put in the oven for 3-5 minutes
topped with beaten egg
and put in the oven for another 3-5 minutes
garnished with fresh herbs 
19.2. Another stuffing with tomatoes for tartlets
tomatoes - 300 g
hard cheese - 200 g
Parmesan cheese - 25 g
eggs - 2 pcs
olive oil- 2 tablespoons
garlic - 2 cloves 
First you need to prepare the tomatoes. Of course, only small tomatoes (the so-called cherry tomatoes) will do. They need to be cut into halves and put on a baking sheet. Then brush each with a mixture of olive oil and crushed garlic. You can simply put grated garlic on each half and drip olive oil. We bake the tomatoes in the oven at a temperature of 180-200 degrees for 20-30 minutes.
Grated cheese should be beaten with an egg.
We spread the whipped cheese in the tartlets and, making indentations, put the baked halves of the tomatoes. Sprinkle grated Parmesan on top.
Bake in the oven at the same temperature for another 20 minutes.
Recipe 20: Tartlets stuffed with cheese and salted mushrooms
- 100 gr. cheese;
- a clove of garlic;
- head of onion;
- 100 gr. salted mushrooms;
— boiled carrots;
- Mayonnaise or sour cream, dill.
Finely chop the mushrooms, and the carrots and onions in the form of circles. Mix cheese (grated) and garlic with sour cream or mayonnaise (depending on what you choose). Mix the mixture thoroughly, add pepper and lay out in pre-prepared tartlets. Decorate with dill. 
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Thinking about the menu holiday table, every self-respecting hostess pursues two main goals - to feed deliciously and certainly surprise guests with something. This is where unthinkable recipes are invented, designer decorations are made from vegetables and fruits for salads, at worst, napkins embroidered by the hostess herself are used.
Today I offer you a simpler and more original way to impress guests and household members - tartlets. This dish will diversify and decorate your table, besides, it is quite simple to prepare, and if desired, the filling can be prepared in a few minutes.
Today we will learn tartlet dough recipes and choose tartlet molds. I will also give a couple of interesting examples of puff pastry tartlets.
There are two main types of tartlets - sweet and salty, so the dough for tartlets can also be prepared in different ways.
Dough for tartlets
Compound:
Flour - 3 cups
Margarine - 200 g
Sour cream - 200 g
Chop flour with margarine or butter with a knife until crumbs, add sour cream, knead, refrigerate for an hour.
Shortbread dough for tartlets
Compound:
Flour - 3 cups
Margarine or butter - 250 g
Sugar - 1 cup
Egg - 2-3 pieces
Grind sugar with eggs until foamy and carefully add softened margarine. Mix everything with flour and knead a stiff dough. Put for 30 minutes in a cold place.
Fresh dough for tartlets
Compound:
Flour - 300 g
Butter - 200g
Egg yolks - 3 pieces.
Mix flour with softened butter, add yolks. Knead the dough, put in a cool place for 30 minutes.
Sweet tartlet dough
Flour - 1.5 cups
Egg - 1 piece
Butter - 100g
Sugar - 2 tbsp. l.
Grind the egg with sugar, mix flour with softened butter. Combine everything and knead the dough. Set aside for 30 minutes.
Dough for tartlets sweet coffee
Compound:
Flour - 225 g
Powdered sugar - 1 tbsp. l.
Coffee (strong, cold) - 2 tbsp. l.
Butter - 150 g
Egg yolk - 1
Mix flour and sugar, add finely chopped butter. Mix the yolk well with coffee. Knead the dough and knead well for a few minutes. Roll into a ball, wrap in cling film and refrigerate for 20 minutes.
Curd dough for tartlets
Compound:
Flour - 200 g
Margarine - 200 g
Cottage cheese (low fat) - 200 g
Mix all the ingredients, knead the dough.
Friable cheese dough for tartlets
Compound:
Cheese - 100 g
Flour - 1 cup
Butter - 100 g
Egg - 1 piece
Grate the cheese, add softened butter, flour, add an egg or just the yolk if you need a denser dough. Knead the dough, put in the refrigerator for 20 minutes. Apply a thin layer to tartlet molds.
As you can see, the dough recipes are quite diverse. Unsalted dough is almost universal, however, for sweet tartlets, it is better to prepare dough with added sugar. Curd and cheese dough can be used to make tartlets savory fillings and spicy herbs.
In addition to these recipes, you can also use puff pastry. Puff pastry for tartlets can be different: classic and fast food, yeast and yeast-free puff pastry. The recipe for such a test is not difficult to find. But the easiest way is to just buy ready-made puff pastry; for tartlets, frozen one is also quite suitable, which is easy to find in every supermarket.
Puff pastry it is remarkable in that you can use its special qualities to make tartlets of the original form. And I want to give a couple of examples here.
Puff pastry shell tarts
To prepare them, you will need frozen yeast puff pastry. The dough needs to be thawed, slightly rolled out. Then, using a tartlet mold, cut out blanks. Press each blank a little with your fingers on one side - in this place there will be a connection of the wings. Then, with a knife, slightly draw straight divergent lines from the central lower part to the upper edge - you will get a pattern like a real shell.
Then grease the baking sheet and put the blanks on it, pre-lubricated with egg yolk. Bake at 200 degrees for 15-20 minutes. When the tartlets have cooled, carefully cut them in the middle, dividing them into 2 wings. Do not cut through to the end - in a flat place they should be fastened together. Now you can fill your shells with any filling. To complete the image, you can put an olive in the center - it will replace the pearl.
Puff pastry tartlets
To do this, we take puff pastry for tartlets, bought in a store or cooked on our own, rolled out, and cut into leaves. You can use a real sheet of large sizes, or you can pre-make a stencil.
Then, stepping back from the edge, we cut the leaf a little around the entire perimeter. It is not necessary to cut through, just outline the width of the sides. Lubricate the edges of the leaf with egg yolk. We put the blanks on a baking sheet and bake until golden brown at a temperature of 180 degrees. When the puff pastry tartlets are ready, take the hot leaves and remove the dough layer from the middle, leaving the edges that we outlined earlier intact. We will get a leaf with a recess in the middle, which is filled with the filling.
Now let's talk about molds for tartlets. Usually they are made of tin or carbon steel, there are tartlet molds with non-stick coating. Now widely used Silicone forms for tartlets. Their convenience lies in the fact that the finished basket is easier to separate from the silicone coating. It is also convenient that the forms for silicone tartlets are like a tray, where several forms are fastened together.
If there is no time for baking tartlets and there is no way to buy ready-made ones, you can use forms for tartlets made of cardboard, paper, parchment. Another option is to make your own tartlets.
You also need to know how to fill out the forms for tartlets correctly.
Most often, this is done simply. The rolled out layer of dough is cut into circles using a glass or the same form for tartlets. Then the circle is placed on the bottom of the mold and pressed lightly. Then distribute the edges so that they repeat the pattern of the rim of the tartlet mold.
You can divide the dough into small balls, which are then placed in a mold, and already there they are distributed along the bottom and sides of the mold.
If the dough is too thin, then try this trick. Roll out the dough, then slightly stick the edge of the layer to the rolling pin and wrap it around. Place the tartlet molds as close to each other as possible. Bring the dough on the rolling pin to the forms and begin to unwind, so that it covers the forms from above. Now roll the dough with a rolling pin so that the edges of the forms push the circles you need into the layer. Carefully place them in the tartlet molds.
Tartlets are usually baked at a temperature of 180-240 degrees, depending on the dough, size and filling. The filling can be put immediately, or you can put it in a finished tartlet. If you bake tartlets separately, take note of one trick that will help to avoid burning.
Experienced housewives, in order to prevent the tartlets from burning, most often the bottom, placing the blank in a tartlet mold, cover the bottom with cereals or dry beans. After the tartlet is ready and removed from the oven, the cereal or beans are poured out.
You can also cover the bottom of the workpiece with parchment.
