How To Make Small Tartelettes Shells....Handy For Emergencies!

When you are active socially and like to cook, it is always handy to have ready stuff in your freezer to prepare at the last minute if you have friends coming over for drinks or dinner. We always have various tidbits in our freezer.  It is very important to know also that what you are offering your guests  home made and not bought commercially where you don't know what's in them.
The day before yesterday I had the pleasure of sharing with you an old, maybe common, recipe for cocktail sausages and prunes wrapped in mozzarella cheese, Habanero peppers and bacon. Today Maria would like to share with you how to make small tartelettes shells which you could fill at the very last minute with whatever you feel like whether sweet or savory, to pop them in the oven for 10 minutes and they are ready to go.
You will need:
Makes about 24 small tartelettes.
-  250 gms all purpose flour.
-  125 gms butter or ½ fresh butter / ½ margarine (Neo Vitam Soft for Greece) softened creamy texture.
-  1 egg yolk.
-  3 Tbsp. hot water.
-  Salt.
-  Shallow cup cake moulds.
Method:
-  In a bowl add flour and make a hole in the middle.
-  Combine egg yolk, warm water,butter and salt into the hole in the flour.
-  With your hand fold in flour till you obtain a nice homogeneous  pastry.
-  Do not handle any more.
 -  Let stand covered in the fridge from 1 to 12 hours or overnight.
-  When ready to use, powder your working surface with some flour or if you do not want to have flour all over the place or on the tartelettes themselves cut out a large in diameter piece of parchment paper circle using a pizza pan (36.6 cm base) for measure. Reverse the paper so you don't mix the pencil or marker in the dough.
-  Put the dough in the middle of the paper, using a roller pin open the dough from the center outward till you reach the rim of the round paper.


-  Use a 3 inch (7.5 cm) cutter to cut out circles.
 -  Grease moulds.
-  Line moulds with the cut circles.
-  With a fork make holes in the base of the tartelette.
-  Put a small ball ( I used the marbles I had to play with at school during recess) wrapped in aluminum foil in each cup cake to prevent the tartelette from proving while cooking.
-  Let stand in fridge for about 10 minutes.
-  Bake for 10 - 25 minutes in a preheated oven to 180 degrees C till they are golden.
-  After 10 minutes in the oven, keep checking not to over cook them.
-  At some point take out balls to check if the tartelette base is cooked.  If not bake for a few more minutes.
-  When ready, take out from oven and let cool completely.
-  Next day wrap in aluminum foil and freeze.
You will definitely feel very happy when you know you are always ready.
Enjoy using them,
Stelio

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