Due to the neutral taste of the tartlets, fillings can be used with both sweet and salty ones. I filled them with liver pate, crab and cheese salad... It turned out smartly and, of course, delicious. There is one more very important nuance that I want to tell you about. For baking tartlets, it is desirable to have metal molds with a diameter of 3-5 cm. I only found 6 metal ones, and the remaining 12 pieces were silicone. I bought silicone ones for cupcakes, so I had to experiment with tartlets. The conclusion for myself I made is that silicone molds are also good, but it's still better to buy 18 identical metal molds. And what conclusion you make is up to you.

Cooking time - sculpt for 5 minutes, cool for 30 minutes, bake for 15 minutes.
Quantity - 18 pieces.

Ingredients:

• Butter- 100 gr.,
• Yolk - 1 pc.,
• Sour cream or water - 2 tbsp. spoons,
• Salt is a pinch
• Sugar - 1 tsp,
• Flour- 200 gr.

Cooking method:

1. Put the softened butter in a bowl and cut it with a knife. We put the yolk.
2. Add salt and sugar.

   Add these flavor enhancers as you wish. More sugar or more salt. I like a slightly sweet taste, closer to neutral.

3. Now put in sour cream or cold water.
   

   This additive so that the tartlets do not crumble, because the shortbread dough itself is very tender, and we need the "plates" to keep their shape.

4. Now adding a little flour, knead the dough. It will turn out to be delicate to the touch.
   
5. We wrap it in plastic and put it in the refrigerator for 30 minutes.
6. 
   Then we pinch off a piece of dough the size of a walnut and roll a bun out of it.
   
7. Then we roll out the cake with a rolling pin.
   
8. Now we transfer this cake into a mold and distribute it with our fingers on the sides and bottom, repeating its outlines.
   

   Since the sizes of the molds are different for everyone, the amount of dough must be adjusted empirically. The main thing is that the dough in the mold is finely distributed.

   I had three types of molds, so I got used to it, but everything turned out great.

9. Using a fork, we make punctures at the bottom of the future tartlets so that they do not swell when baking.
   
10. Put the prepared molds on a baking sheet. We put the baking sheet in oven for 15-20 minutes, and bake the tartlets until tender, that is, until golden brown. Oven temperature 180 degrees C.
    
11. We take out the baking sheet, let the tartlets cool, and "pour" our "bowls" out of the molds (so, if necessary, bake the next portion).
    
12. Hope, dough for tartlets You will be surprised by its simplicity in preparation and at the same time amazing taste. Tip These tartlets can be baked in advance, as they can be stored without filling for a week or more, and only toppings can be prepared before guests arrive.

homemade tartlet recipes

Tartlets are small baskets made of dough, which are filled with various fillings (sweet or salad) and served as a separate, independent dish for the festive table. Tartlets are considered a festive snack, because making the dough baskets themselves requires special culinary training and skill.

Today, the hostesses come to the rescue of shops offering a large assortment of ready-made tartlets, as well as various options for ready-made dough.

For housewives who are used to doing everything with their own hands, here are some very successful recipes for dough for tartlets. Housewives who are accustomed to trusting shops will find here recipes for tartlets, the preparation of which takes literally a matter of minutes.

To prepare the filling, we will use fried mushrooms with onions, boiled chicken eggs, chicken breast, hard cheese, olives, canned fish, fruits, cream, various creams

Dough for tartlets

If you are a skillful housewife and decide to bake the tartlets yourself, then it is better to use silicone molds, since it is easy to get a tartlet out of them, it is easier to wash, it does not heat up so much in the oven.

You also need to know how to fill out the tartlet forms 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 put into the mold, and already there they are distributed along the bottom and sides of the mold.

If the dough is drainedshockingly subtle, then try this trick. Roll out the dough, then stick the edge of the layer to a rolling pin and wrap it around. Place the tartlet molds as close to each other as possible. Bring the dough on a rolling pin to the tins and begin to spin, so that it covers the top of the tins. Now roll the dough with a rolling pin so that the edges of the forms push through the circles you need in the layer. Place them neatly in the tartlet molds.

Tartlets are usually baked at a temperature of 180-240 degrees, depending on the dough, size and filling. You can put the filling right away, or you can put it in a ready-made tartlet.

Experienced housewives, in order to prevent the tartlets from sticking, most often the bottom, placing the blank in the tartlet mold, cover the bottom with cereals or dry beans. After the tartlet is ready and removed from the oven, the cereals or beans are poured out.
You can also cover the bottom of the blank with parchment.

There are two main types of tartlets - sweet and salty, so the dough for tartlets is also prepared in different ways.

.

Recipe number 1

Flour - 3 cups
Margarine - 200 grams
Sour cream - 200 grams
Chop flour with margarine or butter with a knife until crumbs, add sour cream, knead, refrigerate for an hour.

Recipe number 2 Dough for shortbread tartlets

Flour - 3 cups

Margarine or butter - 250 grams
Sugar - 1 glass
Egg - 2-3 pieces

Grind sugar with eggs until foamy and gently add softened margarine. Mix everything with flour and knead the hard dough. Put in a cold place for 30 minutes.

Recipe number 3 Dough for tartlets, sweet

Flour - 1.5 cups
Egg - 1 piece
Butter - 100 grams
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.

Recipe No. 4 Dough for tartlets, sweet coffee

Flour - 225 grams
Powdered sugar - 1 tbsp. l.
Coffee (strong, cold) - 2 tbsp. l.
Butter - 150 grams
1 egg yolk
Mix flour and sugar, add finely chopped butter. Mix the yolk well with the coffee. Knead the dough and knead well for a few minutes. Roll up a ball, wrap in plastic wrap and put in a cool place for 20 minutes.

Recipe No. 5 Dough for curd tartlets

Flour - 200 grams
Margarine - 200 grams
Cottage cheese (low-fat) - 200 grams
Mix all ingredients, knead the dough.

Recipe No. 6 Cheese crumbly dough for tartlets

Cheese - 100 grams
Flour - 1 glass
Butter - 100 grams
Egg - 1 piece
Grate the cheese, add softened butter, flour, add an egg or just the yolk, if the dough is needed more dense. Knead the dough, refrigerate for 20 minutes. Apply a thin layer to tartlet molds.

As you can see, the recipes for the dough are quite varied. 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 with savory fillings.

I use commercial puff pastry to make tartlets. Fast and always guaranteed. They look not beaten and very tasty.
For those who fast or care about their figure, tartlets made from thin Armenian lavash are perfect. Very original baskets are obtained, in just a couple of minutes in the microwave.

Puff pastry tartlets
we bake ourselves

Round puff pastry tartlets

Defrost the puff pastry and roll it out slightly in one direction
- using a glass (the diameter depends only on your wishes, more, less) we cut out the mugs

In half of the circles in the center we cut out another circle of smaller diameter, we get a "donut"
- put a bagel on the larger circle and slightly press along the edge (fasten it)
- grease the top of the tartlets with a beaten egg. Please note that the sides cannot be greased, as the dough will not rise
- bake at 180 * until golden brown

Rectangular tartlets

Defrost purchased puff yeast dough
- sprinkle the table with flour and slightly roll out the dough in one direction
- cut into squares (choose the size based on which tartlets you need - large or small)
- in half of the squares in the center we will make a cruciform incision
- grease the dough with yolk
- put a square with a cut on a whole square, part the corners to the sides
- bake at 180 * until tender (golden brown)

Similar materials

Buffets are increasingly replacing traditional festive, anniversary, wedding banquet feasts and the ideal serving of snacks at these buffets is tartlets.

Buffets allow all friends, colleagues, guests to communicate more with each other, and not be confined only to neighbors at the banquet table.

The history of the appearance of tartlets in Europe dates back to the 15-16 centuries. According to some sources, the tartlet is nothing more than a small Neapolitan open pie. According to others, tartlets are the result of the transformation of a French dish called "pate", that is, "pate", which was prepared in baskets from raw or ready-made dough, filling them with all kinds of fillings. The written mention of tartlets as an independent dish is recorded in the French culinary book of 1631. The tartlets became world wide thanks to the merits of French chefs in the 19th century, and at the same time they appeared in Russia.

Tartlets are a festive snack. Baskets for them are baked from various types of dough. The cooled baskets are filled with any salad or a wide variety of products.

Ready-made tartlets are decorated with herbs, slices of vegetables, eggs, fruits and served on a flat dish covered with a paper napkin. Sometimes molds with dough are filled with ready-made filling and baked with it in the oven.

In addition to traditional dough baskets, you can also make cheese baskets. They cook very quickly and look impressive when serving various dishes. In them, as in the dough, you can serve salads, seafood, julienne, in principle, whatever you like.

Cheese baskets

For cooking, take 200 grams of grated hard cheese. Toss with a full tablespoon of cornstarch or potato starch, add crushed garlic to taste.

In a well-heated frying pan, lightly greased with vegetable oil, distribute 2 tablespoons of the mixture evenly over the surface in the form of a pancake.
As soon as one side grips, remove from the pan and immediately place on an inverted cup or whatever container you want to shape. To prevent the cup from straightening at the initial moment, you should grab the basket on the cup with a thin rubber band.

When preparing dough and fillings yourself, follow several recommendations:

-The dough must necessarily lie in the refrigerator for at least an hour, it will be easier to work with it.

-Placing a thin circle of dough in a mold, do not forget to press it down with either special weights or dry beans. This will keep the bottom of the basket flat and even.

-The more filling in your basket, the tastier it is. Don't feel sorry!

-If you put a sufficiently dry filling in the tartlet, for example, based on chicken breasts, then generously grease the inside of the basket with some suitable sauce, then it will be tasty and not dry.

-The less the salad ingredients are cut, the softer the taste of the tartlet. An exception is large shrimps, which are also used as a decoration for a basket.

-In the smallest tartlets, you need to put caviar, expensive fish, foie gras, spicy fillers. And in large baskets - simpler salads and pates, sweet and fruit fillings.

Tartlets (baskets) from sand dough

Ingredients:
For the test:
- 3 glasses of wheat flour,

- 200 g sour cream or 180 g water,
- salt to taste,
- 1 raw egg,
- 1 teaspoon vinegar

Preparation:
Chop the flour with butter or margarine to make a crumb, pour in the sour cream mixed with salt, quickly knead the dough, roll it into a ball, cover with a napkin, put in the cold for 1 hour.
Roll out into a thin layer, cut out the mugs with a glass and put in greased molds so that the dough covers the bottom and sides of the mold. Bake for 18-20 minutes at 200 ° C. Cool down.
You can fill the tartlets with any salad or appetizer. Put on a flat dish and decorate with herbs, vegetable figurines, eggs, fruits.

Shortcrust pastry baskets with caraway seeds

Ingredients:
For the test:
- 300 g of wheat flour,
- 200 g butter,
- 3 yolks,
- 200 g grated cheese,
- 1 teaspoon of caraway seeds for sprinkling,
- 1 egg for brushing,
- 1 - 2 tablespoons of sour cream,
- salt to taste.

Preparation:
Chop butter with flour, add grated cheese, mix well and salt to taste, add yolks and quickly knead the dough. If the dough is very tough, add 1-2 tablespoons of sour cream. Put the dough in the refrigerator for 10 minutes, then remove, roll it into a finger-thick layer, grease with a scrambled egg, sprinkle with caraway seeds.
Cut into small cakes with a circular notch (2.5 cm in diameter). Bake them on a sheet moistened with water in a well-heated oven, not allowing them to brown too much (the cakes should be light yellow, if they are browned to a darker color, they will be bitter).
From the same dough, you can cut sticks as wide and as long as a finger, grease them with an egg, sprinkle with coarse salt.
In addition, from the same dough, you can roll a finger-thick roller, cut it into pieces 5-6 cm long, roll each in an egg, and then in grated cheese. The oven is the same as indicated in the previous recipe, do not brown too much.

Shortcrust tartlets with chicken and tomatoes

Ingredients:
For the test:
- 300 g of wheat flour,
- 200 g butter,
- 3 yolks,
- salt to taste.
For filling:
- 250 g of boiled chicken meat,
- 5-6 tomatoes,
- 4 eggs,
- 1 teaspoon chopped dill, pepper,
- salt to taste.

Preparation:
Prepare shortbread dough (see previous recipe) and distribute to the tins.
Fill each mold with the dough 3/4 full with the filling and place in a well-heated oven. When the edges of the dough begin to brown, reduce heat and bake over low heat.
Preparation of the filling: cut the chicken into small cubes,
- also cut tomatoes, peeled and seeds, dry them in a colander.
Grind yolks with salt, pepper and dill, mix with meat and tomatoes, combine with whipped whites.

Shortcrust tartlets with minced foie gras

Ingredients:
For the test:
- 300 g of wheat flour,
- 200 g butter,
- 3 yolks,
- salt to taste.
For minced meat:
- 150 g boiled goose liver,
- 3/4 cup cream
- 3/4 cup mushroom broth,
- 50 g dry mushrooms,
- salt to taste.

Preparation:
Cook the goose liver until half cooked (it should be pink in the middle). Rub through a colander. Dilute with cream and mushroom broth. Beat eggs well, add to puree.
Put the resulting mass in a steam bath and stir until it begins to thicken, then remove from the heat, add finely chopped boiled mushrooms and fill 3/4 of the prepared molds with the dough with this mixture. Place all of them on a sheet, cover and bake over medium heat until the minced meat hardens.
Remove completely cooled from the molds.

Shortcrust Tartlets with Brains

Ingredients:
For the test:
- 3 glasses of wheat flour,
- 200 g butter,
- 200 g sour cream,
- 1 teaspoon of salt.
For filling:
- 500 g of minced brain meat

Preparation:
Chop the flour and butter until you get a kind of oily cereal, pour in the sour cream mixed with salt, quickly knead the dough and refrigerate for 10-15 minutes.
Roll out the dough into a thin layer, cut out circles from it with a notch, put them in greased tins-baskets, put the minced meat on the dough so that it does not reach the edges by 1/4. Place in a well-heated oven for 15 minutes.
Minced meat preparation: Boil 1 liter of water with 3 tablespoons of vinegar and put well-washed and peeled brains into boiling water. Cook for 5 minutes. Remove with a slotted spoon, cool, cut into large cubes. Finely chop the onion, salt and fry in 2 tablespoons of butter until light golden brown. Mix with the brains, then with 3 raw yolks, salt and pepper and combine with 2 whipped whites.
Remove the tartlets from the molds after cooling.
When serving, sprinkle with chopped parsley.

Shortcrust tartlets with sprats and tomato

Ingredients:
For the test:
- 300 g of wheat flour,
- 200 g butter,
- 3 yolks,
- salt to taste.
For minced meat:
- 1 can of sprat,
- 1 tablespoon tomato,
- 3 eggs,
- salt and pepper to taste,
- 100 g of cheese.

Preparation:
Prepare the dough (see above the recipe "Baskets from shortcrust pastry with caraway seeds"), roll it into a layer half a finger thick and, rolling it off a rolling pin, put it in tins, greased with butter, sprinkled with flour and placed next to each other.
Roll over the dough covering the molds with a rolling pin to squeeze out the circles. Press each circle with your fingers into the molds so that the dough covers their bottom and sides to the top.
Place the molds on a sheet and place in a well-heated oven. When the dough begins to brown on top at the edges, remove from the oven, stuff with minced meat and put it back in the oven, but with a slight heat, so that a ruddy crust appears on the surface of the minced meat.
Cooking minced meat: put the sprats in a bowl with butter and grind with a spoon into a homogeneous mass. Add the grated cheese, stir and place in the tartlets, filling them only 1/3 full.
Grind the yolks with tomato, pepper and salt to taste, add 1 tablespoon of flour and gently mix with whites, whipped into a cool foam. Cover the sprat minced meat with this mass, filling the molds 3/4 full. Bake over low heat.

BASKETS (BASKETS) FROM CREAM PASTRY

Ingredients:
For the test:
- 1.5 cups wheat flour,
- 50 g butter,
- 150 g sour cream,
- 1 egg,
- salt to taste.

Cooking baskets:
Combine flour with sour cream and an egg, add salt, pepper and margarine, cut into pieces. Knead the dough thoroughly and put in the cold for 30 minutes.
Then roll it into a layer 2 mm thick, cut into squares and put in greased molds.
Bake as above.

French salad tartlets

Ingredients:
For the test:
- 500 g of wheat flour,
- 200 g butter or margarine,
- 200 g sour cream,
- 1 egg.
For filling:
- 2 boiled potatoes,
- 1 carrot,
- 2 apples,
- 2 tablespoons of canned green peas
- 1 pickled cucumber,
- 2 hard-boiled eggs,
- 1 celery root,
- 25 g butter,
- mayonnaise with the addition of sour cream,
- mustard,
- 1 tablespoon of wine.

Preparation:
Prepare the dough as directed in the previous recipe. Bake the baskets.
Cut the potatoes into small cubes. Peel carrots, celery, cut into cubes and simmer in butter with green peas. Hard-boiled eggs, pickled cucumber, peeled apples, cut into small cubes.
Mix everything and season with mayonnaise with the addition of sour cream, mustard and wine.
Arrange the salad in ready-made baskets and garnish with a sprig of parsley.

Tartlets with apple and horseradish salad

Ingredients:
For the test:
- 500 g of wheat flour,
- 200 g butter or margarine,
- 200 g sour cream,
- 1 egg.
For filling:
- 130 g apples,
- 25 g horseradish,
- 25 g sour cream,
- sugar and salt to taste.

Preparation:
Prepare the dough as described above in the recipe "Sour cream dough tartlets".
Bake baskets of sour cream dough and fill them with salad, for which grate apples, grate horseradish, mix with sour cream, season with sugar and salt.

Tartlets with rice and prunes

Ingredients:
For the test:
- 500 g of wheat flour,
- 250 g margarine,
- 200 g sour cream,
- 1 egg
For filling:
- 250 g of prunes,
- 3 tablespoons of sugar,
- 1/2 cup rice
- 1 tablespoon butter, salt to taste.

Preparation:
Bake sour cream dough baskets.
For the filling, cook thoroughly washed prunes. Melt 3 tablespoons of sugar in a small saucepan, taking care not to burn it as this can give a bitter taste. Dilute the sugar with a decoction of prunes.
Fry the sorted and washed rice in 1 tablespoon of sugar, put prunes there and bake in the oven. Hold until rice is tender.
Cool and fill the baskets.

Champignon tartlets

Ingredients:
For the test:
- 2.5 cups wheat flour (500 g),

- 1 glass of sour cream (200 g).
For filling:
- 50 g of champignons,
- 1 egg,
- 5 tablespoons of chopped onions
- parsley,
- 50 g of cheese,
- 50 g butter,
- pepper and salt to taste.

Preparation:
Prepare sour cream dough, bake baskets.
Peel the champignons, rinse, dry, finely chop. Add chopped onion, egg to them, mix everything well. Put them on a baking sheet, sprinkle with grated cheese mixed with breadcrumbs, put in a little butter and bake in the oven.
When the mushrooms are browned, let them cool, fill the baskets and serve.

Tartlets with Neman salad

Ingredients:
For the test:
- 500 g of wheat flour,
- 250 g butter or margarine,
- 200 g sour cream.
For the salad:
- 1/2 duck,
- 2 carrots,
- 2 pickled cucumbers,
- 2 potatoes,
- 1 onion,
- 1 teaspoon of adjika,
- 1/2 cup mayonnaise.

Preparation:
Bake the baskets.
Prepare Neman salad: boiled duck pulp (without skin), boiled potatoes and carrots, cut pickles into thin slices, chop the onion.
Season the prepared products with a part of mayonnaise, adding adjika to it, stir, arrange in baskets, pour the remaining mayonnaise on top.

Puff pastry tartlets

For baking baskets, you can use any puff pastry - both fresh and butter.

Instant puff pastry baskets

Ingredients:
For the test:
- 500 g wheat flour (2.5 cups),
- 250 - 300 g butter or margarine,
- 1 incomplete faceted glass of water,
- 1 egg,
- 1 teaspoon of vinegar,
- 1/2 teaspoon of salt.

Cooking baskets:
Sift flour on a board, chop it finely with butter or margarine, make a depression in the mass and pour into it an incomplete faceted glass of water with salt and vinegar and a raw egg.
Knead the dough, roll it into a ball and, covering with a napkin, put it in a cool place for 1 hour.
In the meantime, prepare small metal baskets.
After thoroughly washing each one, grease them inside with butter or margarine. Roll out the dough thinly and cut out circles slightly larger than the diameter of the mold.
Place a circle on the form and crinkle it around the edges, straighten it on top, pour a handful of dry peas into a basket of dough so that the basket retains its shape. Bake on a baking sheet.
Remove the finished baskets from the molds, pour out the peas, cool and fill with whatever your imagination tells you.

For filling such baskets are suitable:
- meat salad,
- boiled meat, passed through a meat grinder and seasoned with fried onions and mayonnaise,
- chopped onions, fried until golden brown, with chopped hard-boiled eggs, pepper and salt,
- boiled mashed potatoes, seasoned with onions fried in oil, butter, raw eggs, dill or parsley,
- etc.
Put the finished tartlets on a beautiful dish and sprinkle with chopped herbs on top.

Goose or duck tartlets

Ingredients:
- 4 baskets (20 - 25 g each),
- 120 g of meat (boneless) of a goose or duck,
- 20 g champignons,
- 60 g sauce,
- greens.

Preparation:
Cut the fried goose or duck fillet into large strips, add chopped and poached champignons or porcini mushrooms, pour in the Madeira sauce.
Fill pre-baked puff pastry or pastry baskets with the cooled mass.
When serving, put a mushroom cap on each basket and sprinkle with finely chopped herbs.

Salted almond tartlets

Ingredients:
For the test:
- 2 glasses of wheat flour,
- 200 g margarine,
- 3/4 cup milk.
For filling:
- 200 g of almonds,
- 2-3 tablespoons of vegetable oil,
- salt to taste.

Preparation:
Knead the puff pastry, put in the refrigerator for 1 hour, then bake the baskets.
Scald the almonds with salted boiling water and peel them. Dry the peeled almonds well and fry in melted oil with continuous stirring until they turn light brown. Then place the almonds on parchment paper, sprinkle with salt and dry.
Fill the baskets and serve with the beer.

Poultry soufflé tartlets

Ingredients:

- 50 g of boiled chicken,
- 50 g milk sauce,
- 20 g eggs
- 8 g of cheese
- 10 g butter,
- pepper.

Preparation:
Cook the processed poultry, remove the bones, pass through a meat grinder, and then wipe or pass through a meat grinder a second time, add medium-thick milk sauce, egg yolk, pepper and stir thoroughly.
Then add the beaten egg white, mix gently, put in molds lined with puff pastry, level, sprinkle with grated cheese, drizzle with melted butter and bake in a heated oven.

Tartlets with liver pate

Ingredients:

- 90 g liver (veal, beef or poultry),
- 20 g butter,
- 15 g carrots,
- parsley,
- celery,
- 10 g onions,
- 10 ml of wine (Madeira),
- a little nutmeg, bay leaf, pepper.

Preparation:
Bake puff pastry baskets.
Spread thinly chopped carrots, parsley, celery and onions with butter, then put the liver, cut into small pieces (pre-scald the beef liver with boiling water), bay leaf, salt, pepper and fry it without browning.
After that, remove the bay leaf, pass the liver with vegetables through a meat grinder, and then wipe or pass through a meat grinder a second time, put in a bowl with softened butter and beat, add nutmeg in powder; you can pour in wine.
Put the finished pate in the baskets.
Top can be decorated with a jelly net.

Tartlets with liver pate and cheese

Ingredients:
- 4 puff pastry baskets (20 - 25 g each),
- 100-120 g of finished pate,
- 8 g of cheese
- 8 g butter.

Preparation:
Line the molds with a thin layer of puff pastry, fill with liver pate (see the previous recipe), level, sprinkle with grated cheese, drizzle with melted butter.
Bake the pâté baskets in the oven just before serving.
Remove the finished tartlets from the molds and place them on a dessert plate covered with a paper napkin.

Ham and game tartlets

Ingredients:
- 2 baskets (20-25 g each),
- 25 g ham
- 25 g of fried game (pulp),
- 2 eggs,
- 25 g champignons,
- 30 g of red sauce with Madeira,
- 125 g milk sauce,
- 10 g of cheese
- 15 g butter.

Preparation:
Fried or boiled hazel grouse, partridge or pheasant and low-fat boiled ham, stewed or canned mushrooms, cut into noodles, fry in oil and season with red sauce with Madeira.
Fill molds lined with puff pastry with this mixture, put on them one egg, cooked "in a bag", without shell, pour eggs with hot milk sauce, sprinkle with cheese, drizzle with butter and bake in a heated oven.

Tartlets with ham and mushrooms

Ingredients:
- 2 baskets (20-25 g each),
- 35 g ham,
- 80 g of mushrooms,
- 2 eggs,
- 25 g sauce,
- 15 g butter.

Preparation:
Cut the champignons or fresh porcini mushrooms into cubes, fry in butter, add the boiled ham, red Madeira sauce and simmer. Fill the baskets previously baked from puff pastry with this minced meat.
In each basket with minced meat, release one raw egg, place in a hot oven and keep there until the egg is soft-boiled.
Put the tartlets on a dish covered with a paper napkin.

Mushroom tartlets

Ingredients:
- 2 baskets (20-25 g each),
- 90 g of mushrooms,
- 2 eggs,
- 30 g sour cream,
- 75 g sauce,
- 5 g butter,
- greens.

Preparation
Chop fresh porcini mushrooms or champignons into thin slices, fry in butter, add sour cream and boil.
Bake puff pastry baskets, put mushroom filling in them, place one egg, cooked "in a bag" on top, without shells, pour over with sour cream sauce and sprinkle with parsley or dill.

Fish and egg tartlets

Ingredients:
- 2 baskets (20-25 g each),
- 2 eggs,
- 60 g of fish
- 50 g of sauce.

Preparation:
Put pieces of boiled fish (salmon, whitefish, pike perch, mullet, etc.) without skin and bones in round or oval-shaped baskets baked from unleavened puff pastry, and on them - an egg, boiled "in a bag".
If the eggs are served hot, then pour them with red sauce with wine, tomato or crayfish on white wine, and if cold, then with mayonnaise.
Instead of fish, dough baskets can be filled with crabs or cod liver.

Pike perch tartlets in tomato sauce

Ingredients:

- 100 g of pike perch,
- 12 g crabs or 4 pcs. cancerous necks,
- 20 g champignons,
- 60 g tomato sauce,
- salt to taste.

Preparation:
Cut the pike perch fillet into small pieces and simmer, add the mushrooms, cut into thin slices, warm up. Then drain the broth, pour in the tomato sauce, boil.
Fill pre-baked puff pastry baskets with the cooled mass.
When serving, put a piece of crab or a crayfish neck on each basket.

Cod liver tartlets

Ingredients:
- 4 puff pastry baskets (20-25 g each),
- 60 g of cod liver,
- 20 g champignons,
- 60 g tomato sauce,
- 16 g crabs.

Preparation:
In the canned cod liver, cut into pieces, put the mushrooms, cut into slices, stir and heat in the broth.
Then drain the broth, add the tomato sauce, reheat and fill the puff pastry baskets baked in advance.
When serving, put a piece of crab on the basket.

Tartlets with canned burbot liver

Ingredients:
- 2 baskets (20-25 g each),
- 70 g of canned burbot liver,
- 75 g sauce,
- greens.

Preparation:
Put the heated burbot liver cut into slices in ready-made baskets, pour over with tomato sauce and wine and sprinkle with finely chopped parsley or dill.

Tartlets with crayfish tails

Ingredients:
- 4 baskets (20-25 g each),
- 12 cancerous necks,
- 20 g champignons,
- 4 g butter,
- 60 g crayfish sauce,
- greens.

Preparation:
Bake baskets from butter or puff pastry. Cut crayfish necks, stewed champignons or porcini mushrooms into slices, warm with butter, season with crayfish sauce and put in baskets.
When serving the baskets, sprinkle with parsley, place on an oval dish or dessert plate and garnish with sprigs of parsley.
You can also make crab baskets.

Tartlets with crabs and mushrooms

Ingredients:
- 2 baskets (20-25 g each),
- 70 g crabs,
- 20 g champignons,
- 75 g sauce,
- greens.

Preparation:
Put crabs and chopped mushrooms in a bowl, add steam sauce and boil.
Then put the crabs in baskets baked from butter or puff pastry, pour over with steam sauce and sprinkle with finely chopped herbs.

Ingredients:
- 4 puff pastry baskets (20-25 g each),
- 15 g crabs,
- 15 g of mushrooms,
- 50 g tomato sauce with vegetables,
- 50 g milk sauce,
- 1 egg,
- 6 g of cheese
- 5 g butter,
- ground red pepper.

Preparation:
Season the prepared crab, cut into pieces, and porcini or mushrooms (boiled) with tomato sauce with vegetables and fill the baskets baked from butter or puff pastry with them.
Prepare a medium-thick milk sauce, add egg yolk to it, season with salt and red pepper, add whipped egg white, stir gently. Using a pastry bag with a curly tube, cover the baskets with sauce, sprinkle with cheese and drizzle with butter.
Bake the baskets in a very hot oven and serve immediately on a dish covered with a napkin.
You can also make crayfish tartlets.

Eggs in crab baskets

Ingredients:
- 1 basket (80 g) of puff pastry,
- 1 egg,
- 35 g of canned crabs or crayfish necks,
- 25 g mayonnaise,
- 10 g of granular caviar,
- greens.

Preparation:
Boil eggs "in a bag", cool. Place eggs in puff or unleavened pastry baskets filled with crabs dressed with mayonnaise sauce. Release granular caviar (in the form of a lace) from the paper tube around.
When serving, place the baskets on a dish covered with a paper napkin, garnish with sprigs of parsley or celery.

Crab tartlets with milk sauce

Ingredients:
- 4 baskets (20-25 g each),
- 50 g crabs,
- 15 g of mushrooms,
- 50 g sauce,
- greens.

Preparation:
Cut the processed crabs into pieces, season with tomato sauce with vegetables, add chopped boiled porcini mushrooms or champignons, heat to a boil, fill the baskets baked from butter or puff pastry with this mixture, sprinkle with parsley and immediately serve on a dish covered with a napkin.
You can also prepare crayfish necks.

Oysters in baskets (tartlets) in sauce

Ingredients:
- 4 baskets,
- 8 oysters,
- 10 ml of white wine,
- 5 g butter,
- 10 g of mushrooms,
- 30 g crabs,
- 75 g tomato sauce.

Preparation:
Bake baskets from puff pastry. Remove the oysters from the shells and place them in a saucepan with the liquid, add white wine, butter, chopped and stewed porcini mushrooms and crab pieces and simmer.
After that, pour in the tomato or white sauce, bring to a boil, fill the baskets, place them on a dish covered with a paper napkin and serve.

Shrimp and cheese tartlets

Ingredients:
-500 g of peeled shrimp,
-200 g of Dorblu cheese,
-20 ml lemon juice,
-40 ml of white wine,
-2 cloves of garlic.

Preparation:
Put the cheese in a slightly warmed-up frying pan. When it melts, add the shrimp and stir well. Pour in lemon juice and add chopped garlic. Let the resulting mass sweat a little, add the wine, simmer for another 2 minutes, then remove the pan from the heat and cover. Fill ready-made tartlets.

Tartlets with green peas and sardines

Ingredients:
-100 g green peas,
-100 g of canned sardines in oil,
-100 g of tomatoes,
-1 boiled egg,
-80 g mayonnaise,
-20 g mustard
- red ground pepper - to taste.

Preparation:
Chop the egg, cut the tomatoes into slices, mix the sardines with the egg and green peas, pepper and season with mayonnaise and mustard, after mixing them. Place the finished filling in the tartlets and garnish with tomato slices.

Tartlets with walnuts and garlic

Ingredients:
-walnuts,
-garlic,
-mayonnaise,
-black olives, lemon slices - for decoration.

Preparation:
The amount of ingredients is to taste. Chop walnuts and garlic, mix with mayonnaise. Place the finished filling in the tartlets and garnish with olives and lemon slices on top.

Tartlets with carrots and processed cheese

Ingredients for 8-10 tartlets:
-2 processed cheese,
-1 carrots,
-2 cloves of garlic
-mayonnaise, herbs, salt, pepper - to taste.

Preparation:
Grate carrots and curds, chop herbs and garlic. Combine all the ingredients, season with mayonnaise, salt, pepper and stir. Fill the tartlets with the filling and garnish.

Salmon tartlets

Ingredients:
-slicing salmon,
-butter,
-cream cheese (can be with herbs),
-sour cream.

Preparation:
Place a thin piece of butter at the bottom of the tartlet. Then lay the fish down. Mix cream cheese with a little sour cream until the consistency of thick mayonnaise.
Use a pastry syringe to decorate the middle of the tartlets with a creamy mass.

Tartlets with smoked sausage, tomatoes and garlic

Ingredients:
-100 g smoked sausage,
-2 tomatoes,
-3 stalks of green onions,
-2 cloves of garlic

-salt, pepper - to taste.

Preparation:
Cut the smoked sausage and tomatoes into thin strips, add finely chopped garlic and onions, season with vegetable oil, salt, pepper and fill the finished tartlets with this filling.

Chicken and mushroom tartlets

Ingredients:
-500 g chicken fillet,
-200 g of tomatoes,
-150 g of pickled mushrooms (preferably small ones),
-3 boiled eggs,
-150 g mayonnaise
-greens - to taste.

Preparation:
Cut the boiled chicken fillet into small cubes, chop the eggs. If the pickled mushrooms are small, leave them whole, if large, cut into pieces. Mix finely chopped tomatoes with eggs and chicken, add mushrooms, salt and pepper, season with mayonnaise and stir. Put the resulting mass in the tartlets, decorate them with herbs, put a small fungus on top of each tartlet.

Tartlets stuffed with meat, orange and nuts

Ingredients:
-300 g of boiled meat,
-1 orange,
-1 sweet and sour apple,
- juice of ½ lemon,
-2 tbsp vegetable oil,
-1 tbsp Sahara,
-1 tsp chopped nuts (any),
-10 olives,
-200 g mayonnaise,
-salt, pepper - to taste.

Preparation:
Combine sugar, ½ orange zest, lemon juice, nuts, vegetable oil and mayonnaise. Cut the meat into cubes, finely chop the apple, combine the ingredients, pour over the resulting sauce, mix and put in the tartlets. Garnish with herbs, orange wedges and olives.

Tartlets with vegetable filling

Ingredients for 10 tartlets:
-10 boiled eggs,
-4 fresh cucumbers,
-2 bunches of radish,
-2 bunch of green onions,
- lettuce leaves, mayonnaise, salt - to taste.

Preparation:
Chop the eggs, cut the cucumbers into small cubes, grate the radishes on a coarse grater, finely chop the lettuce and green onions. Mix all ingredients, season with mayonnaise, salt and place in tartlets. Decorate with slices of radish and cucumber.

Tongue-filled tartlets with cream cheese

Ingredients:
-100 g boiled tongue,
-200 g eggplant,
-100 g pickled cucumbers,
-200 g cream cheese
-1 sweet bell pepper,
-greens - to taste.

Preparation:
Cut the eggplant peeled from the skin into small cubes and fry in butter, salt. Cut the cucumbers, peppers and tongue into small cubes, chop the herbs. Season eggplants, cucumbers, peppers and tongue with cream cheese, add herbs and stir. Fill ready-made tartlets with filling.

Tartlets with salmon and red caviar

Ingredients:
-200 g salmon,
-150 g avocado
-2 boiled eggs,
-1 carrots,
-40 g red caviar,

Preparation:
Cut the salmon into small pieces. Chop the eggs, avocado and cucumber as well. Combine everything, mix and place in tartlets. Place caviar on top of the filling.

Tartlets stuffed with shrimp, eggs and green peas

Ingredients:
-300 g shrimp,
-4 boiled eggs,
-100 g canned green peas,
-100 g of grated cheese.

Preparation:
Combine boiled and peeled shrimp with finely chopped eggs, add green peas and grated cheese. Season with mayonnaise and stir.

Tartlets stuffed with salmon and cheese

Ingredients:
-100 g salmon
-100 g butter,
-100 g soft cheese
-1 sweet pepper,
-dill greens.

Preparation:
Grate frozen butter on a coarse grater. Then add cheese, finely chopped salmon and dill to the butter. Grind all ingredients in a blender until smooth, or pass through a meat grinder and chill in the refrigerator. Fill the tartlets with the filling, garnish with a sprig of dill and a slice of bell pepper.

Salmon mousse in tartlets

Ingredients:
-100 g smoked salmon fillet,
-200 g of Philadelphia cheese,
-1 clove of garlic
-1 tbsp red caviar,
-1 tbsp lemon juice
-3-5 sprigs of parsley,
- ground black pepper - to taste.

Preparation:
Cut the salmon fillets into small pieces. Add cheese, finely chopped herbs, pepper and blend until fluffy, adding lemon juice to taste. Using a piping bag or bag with a cut-off corner, fill ready-made tartlets with mousse and garnish with herbs.

New Year's tartlets with cottage cheese and eggplant

Ingredients:
-1 eggplant,
-250 g of cottage cheese,
-2 tbsp chopped walnuts,
-1 bunch of dill,
- vegetable oil, salt, black pepper - to taste.

Preparation:
Cut the eggplant lengthwise, salt half, sprinkle with oil and bake in the oven for 30 minutes at 180 ° C. Then take out, refrigerate. Take out the pulp and, combining it with the cottage cheese, puree in a blender. Add nuts, salt, pepper to this mixture and stir. Fill the finished tartlets with the prepared filling and sprinkle with nuts on top. Cut out the slices of cheese using the Christmas tree template, dip each in mayonnaise, then in dill and set on tartlets.

Tartlets with quail eggs, mushrooms and celery

Ingredients:
-300 g of canned mushrooms,
-10 g dried mushrooms,
-5 boiled quail eggs,
-30 g green onions,
-1 celery root,
-100 g butter,
- grated nutmeg, salt, pepper - to taste.

Preparation:
Soak dry mushrooms overnight, then drain, chop finely and fry in vegetable oil. Chop the mushrooms and eggs, chop the onion into small cubes, chop the green onion, grate the celery root. Combine all ingredients with softened butter, add grated nutmeg, salt and pepper.

Tartlets with carrot and mushroom filling

Ingredients:
-2 large carrots,
-1 can of canned mushrooms,
-1 red bell pepper,
-1 yellow bell pepper,
- vegetable oil, mayonnaise, a few sprigs of parsley.

Preparation:
In a frying pan with vegetable oil, first fry the mushrooms, then add the carrots grated on a medium grater, red and yellow peppers cut into small pieces and simmer the resulting mass until tender. Put some mayonnaise inside each tartlet, then put the finished filling and garnish with parsley leaves on top.

Tartlets with seaweed and squid

Ingredients:
-6 tartlets,
-2 squid,
-100 g of seaweed,
-1 onion,
-2 tbsp vegetable oil,
-½ tsp vinegar
-½ tsp water,
-1 tbsp chopped parsley

Preparation:
Boil the prepared squid in salted water for 3 minutes and cut into thin strips. Chop the onion finely and drizzle lightly with the vinegar / water mixture. Toss the squid with the seaweed, onion, oil and pepper. Fill the tartlets, garnish with chopped parsley on top.

Tuna, tomato and corn tartlets

Ingredients:
-1 can of canned tuna,
-2 tomatoes,
-2 boiled eggs,
-300 g of canned corn,
-200 g of hard cheese,
-2 tbsp mayonnaise,
-2 tbsp tomato paste
-salt - to taste.

Preparation:
Chop the eggs finely and mix with the tuna. Cut the tomatoes into cubes, grate the cheese on a coarse grater. Mix all the ingredients, season with mayonnaise, salt to taste. Grease the finished tartlets with tomato paste and put the filling in them. Bake in the oven at 180 ° C for 10 minutes. Then garnish with parsley sprigs and serve hot.

Julien in tartlets

Ingredients:
-500 g boiled chicken breast,
-500 g of champignons,
-300 g cheese
-2 onions,
-500 ml 20% cream,
-2 tbsp flour,
-vegetable oil.

Preparation:
Finely chop the mushrooms, onion and breast and fry in vegetable oil until the excess liquid evaporates. Then add the cream and slowly add the flour to thicken the mixture. Spread the filling over the tartlets, sprinkle with grated cheese on top and bake in the oven until golden brown.

Tartlets stuffed with potatoes and bacon

Ingredients:
-5-6 potatoes,
-400 g bacon
-2 onions,
-2 tbsp butter,
-1 stack. dry white wine
-1 stack. cream,
-salt, black pepper - to taste.

Preparation:
Cut the peeled potatoes into slices and sauté them with one finely chopped onion in butter. Divide the second onion in half: cut one half into rings, the other into small cubes. Cut the bacon into strips. Lay out 2 strips in the form of a cross in each tartlet, put potatoes in the center of each cross, salt and pepper, decorate with a ring of onions. Then tie the bacon strips across the potatoes and onions in a crisscross pattern and bake in an oven preheated to 180 ° C for 10 minutes. Add the remaining finely chopped onion to dry wine and simmer for 10 minutes, then mix with cream. Rub the resulting sauce through a sieve. Pour the sauce over the finished tartlets and serve.

Tartlets with walnuts and caramel

Ingredients:
-250 g coarsely chopped walnuts,
-185 g icing sugar,
-75 g cream
-80 g honey
-25 g butter.

Preparation:
Melt the honey and sugar over low heat in a heavy-bottomed bowl, shaking occasionally. Do not use a spoon, as the caramel may not work. When the mixture turns golden, add the nuts, stir and fill the tartlets with this filling.

Tartlets with cottage cheese, fruit and chocolate

Ingredients:
-400 g of cottage cheese,
-2 yolks,
-1 banana,
-1 orange,
- chocolate, sugar - to taste,
- a little vanilla sugar.

Preparation:
Using a mixer, beat the cottage cheese with the sugar and vanilla sugar until smooth. Then add the yolks and beat well until a fluffy, creamy mass is obtained. Cut the peeled fruit into small pieces. Fill the tartlets with cottage cheese cream. Place fruit pieces in a heap on top of each tartlet and sprinkle with grated chocolate.

FILLINGS FOR TARTALLETS

Red fish and cream cheese

It is very simple to prepare such a filling - fill a basket with delicate cream cheese, sprinkle with herbs, add a thin slice of lemon and garnish with a medium-sized piece of lightly salted red fish, rolled into a rose.
If suddenly you don't have cream cheese in the fridge, then the option with good butter is also acceptable. The main thing is that the oil is not hard, but slightly melted.

Cheese and chicken pate

A very satisfying tartlet that is baked in the oven and served hot. For the filling, you only need fresh chicken pate mixed with herbs, and not very spicy cheese that does not overpower the taste of chicken meat. It is better to serve such tartlets on lettuce leaves sprinkled with lemon juice.

Onions, curd cheese and caviar

Very exquisite tartlets that will decorate any occasion. At the same time, making them is not difficult at all. For the filling, you need a glass of the most inexpensive dry champagne, onions, butter, curd cheese and red caviar.

Fry the onion in butter until transparent, then add champagne and simmer until the liquid evaporates. Cool the onion and put it in baskets, fill with cheese on top and garnish with red caviar. Very unusual and tasty filling.

Vegetables and greens

Such baskets will appeal to lovers of vegetables and herbs. The filling is based on baked eggplants, peppers, tomatoes. We advise you to chop them finely and mix with a little olive oil and salt, sprinkle with lemon juice.

For a bright green sauce, whisk greens, boiled spinach with a pinch of salt in a blender. These tartlets can be served hot, after holding them for a few minutes in a preheated oven until a golden cap is formed. And you can also use it as a cold snack.

Rabbit pate

The filling is very simple to prepare - you need to take rabbit pate and blackberry sauce, with which you generously grease the bottom and sides of the tartlet. Very spicy filling with a berry note. Just do not overdo it with the sauce, otherwise you risk not feeling the meaty taste at all.

Mushroom julienne

A tartlet is a great shape for mushroom julienne under a cheese crust. Julienne is prepared in the same way as the classic version, only it is baked in molds immediately along with a shortbread or unleavened basket. You will get a small variation of an open mushroom pie that can be eaten either scalding hot or lukewarm.

Ham, melon and colored sauce

For such a tartlet, you need a thinly sliced ​​ham (or jamon), in which you need to carefully wrap a piece of ripe melon and a sauce based on butter and herbs. We recommend that you grind the greens with a mortar before mixing all the ingredients for the sauce, then it will turn out to be uniform in consistency and color. We recommend not only smearing the bottom of the basket with this sauce, but also using it as a decoration, squeezing out a small amount using a pastry bag and a nozzle.

Radish, arugula and feta cheese

A very light tartlet with a cheese and vegetable flavor. For the filling, you just need feta, a few circles of radish, arugula leaves (you can replace it with another greens you love) and a pinch of your favorite spices. Served cold.

Shrimps, avocado, cherry

We recommend that you try filling the tartlet with a salad of shrimp, avocado and butter sauce. Steamed shrimp must be finely chopped (you can even grate), add small cubes of ripe avocado to them. For dressing, you need to prepare a creamy sauce from 33% cream, a small amount of flour, butter, pepper, salt and garlic.

To prepare the sauce, you need to fry the flour in a dry frying pan until golden brown, pour in the cream, add the crushed garlic, salt, pepper and, stirring constantly, keep on low heat for several minutes. You can decorate the tartlets with cherry circles, laying them in a circle, and with herbs.

Tuna, olives, eggs, onions

For the filling, you will need canned tuna in its own juice, finely chopped olives and onions, very finely chopped eggs, salt and pepper to taste. For dressing, we recommend mixing a little fatty sour cream, lemon juice and olive oil. You can decorate the tartlets with whole olives and lemon slices.

Ham and canned peach

The filling is based on a salad of ham (or ham), herbs, grated cheese. From above, the tartlet can be covered with canned peach halves, after allowing the juice to drain. The fruity note will accentuate the taste of the ham, resulting in an original combination.

Cottage cheese and berries

A great snack or snack for both fat cottage cheese lovers and dieters. For the former, a basket of sweet shortcrust pastry stuffed with fat cottage cheese and fresh berries, poured with caramel or berry sauce, is suitable. For the second - a tartlet made from unleavened thin dough with low-fat light curd, berries and grated lemon zest.

Custard and fresh fruit

If you are a lover of sweets, then you simply cannot resist such a basket. We recommend using vanilla custard. For beauty and extra taste, you can cover the berries and some of the cream with transparent jelly.

Wine pear

You will get not only very tasty, but also visually very beautiful tartlet. We recommend using large puff pastry tartlets.
The pear must first be brought to softness in boiling red wine and with a knife make cuts as shown in the picture. After that, place the pear on a basket, pour over the maple syrup and send to the oven for a few minutes.
We recommend serving hot or warm with cream or curd sauce.

And also the tartlets are excellent with forshmak... Be sure to try:

Let the filling for tartlets prepared by you be uniquely tasty and original. Imagine and you won't be mistaken!

Tartlets- these are small flour products with curly edges, which are prepared from different doughs and stuffed. The dish looks very impressive on the festive table. The main advantages are aesthetics, stability (compared to sandwiches), ease of use and a fairly high level of hygiene. That is why tartlets have become an integral part of buffets and festive tables. A bit of history! The word "tartlets" itself comes from the French word tarte, which means "open cake". That is, the word "tartlets" means "small open pies."

Types of tartlets

Types of tartlets are presented in huge numbers. If we talk about the classification depending on the test used, then the following tartlets are distinguished:

• shortbread (they are the most high-calorie, so the filling should not be juicy);
• flaky (crispy on the outside, but soft on the inside, tartlets are very suitable for salads);
• yeast-free (very thin and crunchy, can be with the addition of spices or cheese, great for filling with juicy salads with dressing).

Depending on the composition, the dough is potato, cheese, sour cream and corn, as well as unleavened, sweet and salty. The shape of the product can be very diverse: oval, round, square, triangular and polygonal. Their main feature is curly edges. Depending on the filling, the tartlets can be cold or hot, sweet or salty.

When choosing tartlets in a store, you should pay special attention to their appearance. They should be golden, without chips or breaks, even in shape. Also consider the expiration date. Usually, tartlets are stored for no longer than three months, but unscrupulous sellers often try to get rid of stale goods. Follow the recommendations for filling and give preference to the most suitable tartlets for a particular filling.

Not all housewives are satisfied with the quality of the tartlets sold. They solve the problem by making baskets at home. Let's find out how this is done.

How to do it?

How to make tartlets at home? It's not difficult at all, especially if you follow the simple guidelines. The cooking process is determined by the selected test. You can select the appropriate technology from the table.

Filling for tartlets

Filling for tartlets is presented in a huge variety. These can be expensive or more budgetary. By the way, don't worry that gourmet fillings will be very expensive. Due to the fact that they are used in small quantities (a tartlet simply does not fit a lot), an adequate cost of the composition of the filling is obtained, but the table itself will look very rich and abundant.

Delicatessen

Delicacy fillings are represented by the following options:

1. Red fish. It is cut into slices, you can add a chopped egg and chopped canned pineapples. All ingredients are mixed with good mayonnaise (you can substitute Japanese mayonnaise) and a little red caviar. It remains only to arrange the filling in portions in baskets. Sprinkle with grated cheese on top.
2. Beef. The meat must be boiled and fried with chopped walnuts. Chopped garlic can be added. All ingredients are mixed and seasoned with mayonnaise.
3. Meat platter. You can mix boiled and chopped into strips such components: chicken fillet, veal or beef tongue, beef. You can add smoked chicken, pickled or fresh cucumber, pear, and lemon juice. The dish is dressed with mayonnaise and decorated with tarragon or basil leaves.
4. Chicken and tongue. All components are boiled and crushed. You can add cheese. The dish is dressed with mayonnaise and decorated with grapes or olives on top.
5. Shrimp and cheese. The shrimps need to be boiled and peeled, chopped with cheese, add garlic and pepper. Shrimps are laid out in tartlets and garnished with herbs. Can also be decorated with whole shrimp.
6. Shrimp and dor blue (blue cheese). You need to melt the cheese, add lemon juice, garlic and boiled shrimp to it. All ingredients are stewed in white wine, and then the filling is spread into tartlets.

Budget

Budget fillings should be chosen by those who did not plan to spend significant funds on tartlets. Don't worry, they will be delicious and satisfying. You can pay attention to the following options:

1. Sardines. They can be mixed with tomatoes or cucumbers, green peas, crushed egg, and mayonnaise. You can decorate the dish with herbs.
2. Curd cheese (it can be replaced with chopped curd). The product should be mixed with suitable spices and stuffed into small tartlets. If you use a pastry syringe, it will be very convenient to put the mixture in baskets.
3. Cod liver. It is combined with eggs and cucumbers (pickled are the most suitable). The finished mass is seasoned with mayonnaise and decorated with herbs.
4. Hard or processed cheese. It should be grated and eggs and carrots should be added to it. Finally, season with garlic sauce. You can sprinkle the top with grated yolk to make the tartlets look beautiful.
5. Pink salmon or mackerel (it is better to take cold smoked fish). It is mixed with fresh cucumber and seasoned with mustard and mayonnaise.
6. Chicken liver and mushrooms. It is also recommended to add carrots and onions, season with mayonnaise and pepper. Peas (pickled), yolk or cheese (finely grated) are suitable as decoration.

Any type of salad is equally well suited for filling miniature baskets. An exception is with a very liquid dressing. Each dish will taste differently. You can use Olivier, herring under a fur coat and even a crab salad.

Cold snacks

Cold snacks in small curly baskets are a good alternative to sandwiches. They are made easily, and from simple ingredients. You can use these recipes:

1. Butter, chopped smoked or salted salmon, cheese (preferably soft varieties), and herbs.
2. Soft cheese (or grated hard cheese with sour cream), red caviar, parsley (“curly” greens look beautiful).
3. Boiled beets, mashed with garlic and mayonnaise, garnished with lightly salted herring, herbs and olive.
4. Grated processed cheese with garlic and mayonnaise, egg with mayonnaise and sprats.
5. Grated avocado with boiled egg and onions.
6. Boiled and minced eggplant with garlic, salt and spices.

Pastes and pates

Pastes and pates can be served effectively in a tartlet. In this case, you can use pâté masses from your favorite foods, for example, chicken, liver, meat, fish and even vegetables. The most popular are the following recipes:

1. Chicken liver. It needs to be fried or boiled and chopped with onions and carrots. You can add a little oil to make the dish more tender. Basil and pepper will help add a touch of piquancy.
2. Meat and liver pate. Boiled pork must be mixed and chopped with boiled liver. Boiled rice, butter and fried onions are added to the mass. The mixture is finely chopped in a blender, mixed with spices and laid out in portions.
3. Chicken pate with mushrooms. You need to boil chicken breast, grate cheese, fry onions and mushrooms (for example, champignons). The hearty filling is mixed and crushed until smooth. You can decorate with walnuts or olives.

Hot tartlets

Hot tartlets are very satisfying and delicious. The most popular hot filling is julienne, but there are other, equally tasty filling options. They are listed below:

1. Julienne. It is made with chicken, onions and mushrooms. All ingredients are chopped and fried, and then stewed in sour cream. The dish is served hot.
2. Potatoes with bacon. Fry thin potato slices and onions. The bacon is cut into strips and placed criss-cross into a tartlet. Top the dish with potatoes and onions (you can add spices to taste), fill it with cheese and put back the bacon. Before serving, you need to bake the tartlets in the oven (10 minutes is enough).
3. Omelette. Fill the tartlet with grated cheese by one third. Next, an omelet is prepared according to your favorite recipe and poured into a tartlet. It remains to bake until browning in the oven and serve the tartlets to the table.
4. Miniature pizzas. You need to put several types of meat or sausages in a tartlet, cover with a tomato and cover with cheese. Before serving, it is cooked in the oven, and on top you can decorate the dish with olive.
5. Empanados, or small pies. You need to fry the minced meat with onions, add boiled vegetables, corn, pepper and cheese. The mixture is placed in a tartlet and covered with dough on top.

It is important! Do not put liquid filling into tartlets. This will cause it to saturate the dough and soften the tartlet. These types of fillings include stewed or boiled fish, and salads with abundant dressings.

Sweet options

The sweet stuffing options for tartlets are the simplest. The following variations can be selected:

1. Whipped cream that is garnished with any fruit or berry (raspberry, strawberry, blueberry).
2. Jam.
3. Thick syrup.
4. Favorite jam.
5. Apple (or any fruit) marmalade. By the way, you can make it yourself by baking apples in the oven and making mashed potatoes from them, which is then boiled down with sugar.
6. Caramel with pineapple. Caramel is prepared like this: the sugar is cooked over low heat until it becomes liquid and turns yellow, you can add rum, vanilla or orange juice.
7. Cherries with chocolate. The fruit must be washed, pitted and cooked with sugar over low heat. The cherries will become thicker. Put them in a tartlet and sprinkle with grated chocolate or icing.
8. Chocolate and fruit. You need to coat the tartlet with chocolate icing from the inside and fill it with chopped fruits or berries. You can finish off the composition with whipped cream.
9. Berries with cottage cheese or grated cottage cheese.
10. Any creams with fruit or chocolate decor.
11. Cream cheese with prunes.
12. Chocolate or chocolate cheese.
13. Lemon and meringue.
14. Cream and berry sauce.
15. Walnuts and caramel.

Sweet sprinkles, poppy seeds, small berries, miniature meringues, chocolate, cheese are well suited as a decor..

Cooking secrets

Knowing the secrets of making tartlets, you will be able to cook delicious "baskets" at home without much effort. In particular, you need to pay attention to some recommendations:

• shortbread tartlets can be made from any shortbread dough (you can just make the dough according to your favorite recipe);
• it is not necessary to give preference to round tins, curly, oval and square tartlets look no less interesting;
• for the preparation of puff tartlets, use puff yeast-free dough (you can buy it in any stores), and among the molds you can choose those that are intended for baking muffins);
• crispy tartlets can be made from yeast-free dough (just use the simplest recipe);
• you can take care of the piquancy of the finished dish if you add spices, a little cheese or butter to the dough;
• give preference to premium flour or gray non-peeled flour (by the way, it is from it that very tasty and aromatic products are obtained);
• add a little cornmeal to the composition, which will give the baskets a beautiful yellowness;
• you need to bake tartlets from yeast-free dough outside, wrapping molds with them;
• The easiest way to make pita bread tartlets is to use mini cupcake tins.

If you adhere to these very simple recommendations, you will be able to create a delicious and externally interesting dish. Remember: to keep the tartlets from getting soft, you need to choose the right filling for a particular type of dough. If done correctly, your guests will be delighted with the exquisite little baskets and your talents as a hostess.

Every housewife wishes to serve a festive salad or any other appetizer beautifully. This is very easy to do. It is enough to put the dish in the tartlets. However, very often they are not of very good quality in stores, and on holidays it can be difficult to find them 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 many nuances in recipes. First of all, it is worth deciding on the choice of the test. For tartlets, you can use:

• unleavened dough;
• salted shortbread;
• ordinary shortbread dough;

It all depends only on your taste preferences and on which of the appetizers you are going to serve in tartlets. However, it should be borne in mind that any yeast dough is unsuitable for their preparation. After the choice of dough 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 are airy, crispy and very tender. But it is worth considering that it must be without yeast. Otherwise, the baked goods will be too airy and will not have the desired shape. Making puff pastry at home is very problematic. Easier to buy ready-made in the store. This will save not only your time, but also your nerves. But if desired, this dough can be prepared at home, on your own. For this you need the following ingredients:

• three glasses of sifted wheat flour;
• egg;
• some water;
• one tablespoon of vodka;
• vinegar nine percent;
• 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. Add warm boiled water to this mixture, about 200 ml. Add vinegar there. Next, gradually stir in the flour. Knead the dough until it stops sticking to your hands. After that, it should be put in a warm place for 15-20 minutes.

In the meantime, it's worth getting to the preparation of the oil. It must be chopped into cubes and mixed with a small amount of flour, about 50-60 grams. We also knead the dough from this mixture. After that, it should be wrapped in parchment and rolled out.

Next, lay the layer on the dough and put it in the refrigerator for ten to fifteen minutes. The layer of oil should be placed in the middle so that it can be covered with dough on each side. The resulting roll must be well rolled out with a rolling pin.

We fold the rolled layer again several times and again roll it out with a rolling pin. The more times you repeat the procedure, the more layers you will get. Further - the very process of how to bake puff pastry tartlets at home.

Recipe

We dig 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 small diameter circles. Next, we grease the forms with vegetable oil. This is necessary for easier removal of baked goods from the molds. Then it is worth putting foil in the forms with the dough, and on it a small load. They can be peas or nuts. This is necessary in order to give the tartlets the desired bowl shape.

So you can bake tartlets in silicone and metal molds at home.

Shortcrust pastry

Now about how to bake tartlets from shortcrust pastry at home. This recipe is quite simple. It will be understandable 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. To prepare salted shortcrust pastry, we 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, you will get about ten to twelve tartlets. If necessary, the amount of food can be doubled.

Shortcrust pastry recipe

Shortcrust pastry is very easy to prepare. Even a novice cook can handle it. To do this, sift the flour into a deep bowl. This must be done in order to saturate the flour with oxygen, so the baked goods will turn out to be more tender and airy. Then add margarine and salt, chopped into small cubes, into the flour. Rub until large crumbs are formed. Next, add the eggs and knead the tough dough. Don't do this for too long. This will prevent the tartlets from crumbly.

After that, the dough should be wrapped in plastic wrap and refrigerated for thirty minutes.

How to cook

Well, now about how to bake tartlets at home. A cooking recipe that will also not cause difficulties and questions.

Sprinkle the table with flour and roll 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 we place them in oiled molds. If there is excess dough, then cut it off with a knife. After that, you can send the forms with the dough into an 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, you can put it, as in the case of puff pastry.

Sour cream dough tartlets

There are quite a few recipes with photos of how to bake tartlets at home. However, most of them are made 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 a sour cream test. For this we need:

• a hundred-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;
• 1/2 teaspoon of baking soda
• some vinegar.

Pour the sifted flour into a deep dish, it is desirable that it is 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 steep, but not too dense dough. As you mix, you can add a little flour if needed. Put the finished dough in the refrigerator for fifteen minutes.

Then we roll out the dough and cut out squares or circles and place them in oiled molds. We bake in an oven preheated to 180 degrees. Tartlets from this type of dough are baked 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 complicated as it might initially seem. For this, you can use any dough you like best. It is rolled into a layer, the thickness of which should be about one centimeter. Then circles are cut out with a ring or glass. A glass, slightly smaller in diameter, is placed in their center. Then press lightly on the dough to get a depression in it. We put foil and cargo 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, their preparation does not cause absolutely any difficulties.

Tartlet appetizer recipe

Well, now about what kind of appetizer can be served in tartlets.

One of the simplest and most accessible, but at the same time very tasty and tender, is an appetizer with cheese and bell pepper. In order to prepare it, we need the following products:

• tartlets, purchased or homemade, ten pieces;
• two chicken eggs;
• one large bell pepper, you can take half of a different color, so the appetizer will look more original;
• processed cheese, one hundred and fifty grams;
• greens for decoration.

Boil chicken eggs and set to cool. At this time, we wash the bell peppers and remove the seeds. Then we clean the eggs from the shell and cut into small cubes. The pepper also needs to be finely chopped. Then, in a separate bowl, mix the processed cheese, it is advisable to take eggs and peppers in trays. Salt to taste, if necessary. Mix everything thoroughly. Put the finished mixture in tartlets. Decorate with finely chopped herbs.

You can also serve crab sticks in tartlets. To prepare it, you must prepare the following products:

• ten to twelve tartlets;
• 200 gram pack of crab meat or sticks;
• 3 chicken eggs;
• hard cheese, of any kind, one hundred and fifty grams;
• 2-3 cloves of garlic;
• greens;
• mayonnaise.

Eggs must be boiled hard, cooled and peeled. Next, cut them into small pieces. Cut the crab sticks into small cubes. Grate the cheese and add garlic passed through a press or finely chopped into it. Then we mix all the products, season them with mayonnaise, salt to taste and put in tartlets. Top the appetizer can be garnished with half a cherry tomato and herbs.