• flour 300 g
• egg - 1 piece
• butter - 100 g
• salt - half a teaspoon
• sugar (or better powdered sugar) - half a glass
• some vanilla sugar for flavor.

Sweet baskets - for sweet fillings!

Remove sugar from the recipe - you will make unsweetened shortbread dough, from which excellent tartlets are obtained for meat, fish, cheese and salad snacks. Experiment with salt - you will find your taste!

On the table:

• baking sheet
• a bowl
• beaker
• mixer
• molds
• knife and spoon.

Begin Cook:

1. An hour before the start of cooking, the butter and egg should warm up to room temperature, so we get them out of the refrigerator.
2. Divide the slightly softened butter into pieces, put in a mixer and mix until creamy at low speed.
3. Add sugar (or powdered sugar) to it and immediately vanilla sugar. We continue to beat at the same speed.
4. The sugar / powder has dissolved - now add the egg. Gently beat the mixture further until the egg is mixed with the butter.
5. It was the turn of the flour. Pour it in and use a mixer (or manually) to knead the dough until a homogeneous ball appears.
6. We wrap this lump in a plastic bag (or cling film) and put it in a cold place for half an hour.
7. The dough has cooled down. Now we divide it into 6-8 parts and put it on the bottom of the molds.

Attentively

The layer must be even, otherwise you will get a curved tartlet.
See that the dough is carefully pressed against the sides. Then the edges are smooth and neat.

1. The next point can be skipped! Personally, I skip it. But…
   If you want to observe all the "culinary decency", then you should know that sophisticated housewives claim that cooked molds with dough will be tastier, softer and rounder if you put them either back in the refrigerator for half an hour, or immediately in the freezer, but then only for 15 minutes ...
2. Now comes the fun part!
   We heat the oven to a temperature of 180-200 gr., Put the molds with the dough in it and wait 15 minutes. Check the readiness by color - the tartlets will become light golden.
3. We take out the tartlets from the oven, cool them directly in the tins, and then take them out, gently helping ourselves with a knife or fork.
4. The tartlets are ready, you can fill them!

Sand tartlets are remarkable in that they perfectly fulfill the role of an edible plate, while they themselves remain crumbly and tender.

2. Recipe for hand kneading

We take:

• flour 300-400 g
• butter 150-200 g
• sunflower oil (for lubricating molds, if they are metal)
• sugar, salt (to taste).

On the table: a glass of water, a bowl, baking tins.

Begin Cook:

1. We take a glass, pour clean water into it, and add, stirring, salt and sugar. If you're making savory tartlets, you don't need sugar.
2. Stir until the salt / sugar dissolves. Now we put the glass in the refrigerator for about half an hour.
3. We proceed directly to the dough: we pass the flour into a bowl through a sieve - this way it will be cleaned of lumps and saturated with oxygen.
4. We soften the butter a little at room temperature and cut into small pieces so that it is more convenient to knead.

1. Add oil to the sifted flour and knead it - you get such an oil-flour "crumb".
2. We remember that the water in the glass is bored in the refrigerator! We take it out and pour it into a bowl and stir the mass until it becomes homogeneous.
3. We roll the dough into a ball, wrap it in plastic wrap (or just a bag) and put it to “rest” in the same refrigerator for 4 hours ...
4. ... The dough is ready, now we line the molds with it, greasing each one with sunflower oil.

Knead the dough, carefully distributing it over the mold.

Pay particular attention to the edges.

1. We put the tins with the dough in a preheated oven and bake the tartlets at a temperature of 180-200 g for about 15-20 minutes.
   Readiness is determined, as always, by the juicy golden color.
2. We take out the tins with ready-made baskets from the oven, let them cool, take out the tartlets, lay out the filling and surprise our friends at the festive table!

3. Delicate baskets on sparkling water

We take:

• flour 2.5 cups
• 2 eggs (you can take only the yolks, but then 4)
• butter 150-200 g
• 1.5 teaspoon salt
• powdered sugar 2 tablespoons (or sugar)
• some turmeric for a golden shade of baskets (on the tip of a knife)
• a glass of sparkling ice water.

Begin Cook:

1. Cool 1 glass of mineral water to ice in the refrigerator.
2. Sift flour and mix it with salt, sugar (powder), turmeric.
3. Stir the pre-softened and chopped butter with the dry mixture.
4. We introduce eggs (or yolks) one at a time.
5. Add mineral water.
6. Knead until smooth and put in the refrigerator to infuse for half an hour.
7. We line the tartlet tins with the dough.
8. We bake the tartlets in the oven at a temperature of 180-200 ° for 20-25 minutes.

Let's supplement the section with two videos. See how to make tartlet dough and shape it into a mold.

1. Cooking shortcrust pastry.

2. Making baskets.

Puff pastry tartlets without molds

It will take:

• sifted flour - two full glasses (you can with a slide)
• butter: ghee and then frozen 180-200 g.
• cold water (almost ice cold) 3 tablespoons.

On the table: a bowl, a knife, a baking sheet.

Begin Cook:

1. Crush - Cut the frozen butter into small pieces.
2. Pour flour on the table in an even layer, and spread small pieces of butter on top.
3. With a knife, chop the flour and butter into small, small particles - almost until smooth.
4. Pour ice water into this mixture and thoroughly knead the puff pastry.

It is absolutely normal if small pieces of butter are visible in the butter-flour mass - because of it, the tartlets will turn out to be more airy and tender.

And you can do that ...

If you don't know how to cook puff pastry or just don't feel like messing with it, then buy a ready-made one in the store, which can be stored in the refrigerator, and at the right time turn it into mouth-watering tartlet baskets.

You can clearly see the process of making puff pastry tartlets in the video.

And one more unusual recipe.

Stolen (or stolen)

These are baskets made of puff pastry, which is rolled out, an inner circle is cut out, then rings, they are superimposed on each other, and a layered basket-well is obtained.

We watch the video of making valovans and move on to simple but delicious recipes for tartlet dough.

We take:

• flour 3 cups
• sour cream 200-250 g
• butter 200 g
• a pinch of salt.

Cooking So:

1. Chop-chop cold butter with a knife.
2. Combine the chopped butter with sifted flour and salt and grind into a uniform crumb.
3. Add sour cream and knead.
4. We keep the dough in the refrigerator for an hour.
5. We put it in molds.
6. We bake as usual at a temperature of 180-200 g.

Closing Curd Recipe

For this recipe necessary 200 grams of each of the components:

• butter or margarine
• low-fat cottage cheese.

Cooking So:

1. Cool margarine and chop into small pieces.
2. Wipe the cottage cheese through a sieve.
3. Sift flour.
4. Combine chopped margarine, cottage cheese, flour and knead the dough.
5. Remove the dough to infuse in the refrigerator for half an hour.
6. Then we act according to the standard plan for the manufacture of tartlets.)))

Try it - it's delicious!

There are many baked goods that savvy chefs turn into the finest snacks. A variety of sandwiches, canapes, custard profiteroles. They are sure to be included in the menu of festive feasts, buffets and buffets. But out of competition among the culinary variety, there are always a variety of tartlets. Many housewives do not know how to make tartlets and are afraid of this wonderful dish.

First, it looks beautiful. Secondly, baked goods are filled with simple fillings and expensive delicacies. What is Russian New Year without a basket of caviar? Although flour forms were invented in France, in translation the name means "Small cake". The cake is sweet, salty, unleavened, airy, vegetable.

Tartlets are made from shortbread, puff or unleavened dough, sour cream and kefir. Including imagination, the craftsmen manage to create the basis for snacks from cottage cheese, cheese, even boiled rice, which can be fashioned in the form of a basket. There are complex products when the filling is baked together with the dough.

Making tartlets is, in fact, not difficult at all. Cakes and shortbread cookies are also baked. As a rule, there are 4 ingredients in the composition: this is butter, wheat flour, sour cream and salt. Depending on the recipe and author's zest, the composition of the chef is changed.

Freeze the oil briquette before use. It will have to be rubbed, so hardness is needed. Knead the butter shavings with flour and dairy product with your hands until an elastic lump. Leave the dough in the cold for half an hour.

The tartlets are baked in muffin tins, either metal or silicone. Do not grease them additionally, the butter dough will not stick.

Roll up the ball, place it on the bottom of the mold and distribute it around the edges, not too thin. The casing should fill all walls evenly. Determine the height of the tartlets by eye. If you fill out the form to the brim, there will be tall products. They do not look aesthetically pleasing, and it is inconvenient to eat them.

Pierce the bottom of the tartlets with a fork or a toothpick. Fill the dough with peas, beans, press down with anything. With its weight, the cereal will not allow the dough to rise and even baskets with a void inside will be baked.

The temperature for baking is 190 degrees. Shortcrust pastry is cooked for a little more than half an hour, a puff and even less. When you remove the baked goods from the oven, cool and add the peas. And put the filling in empty baskets.

You can even make this simple dish cheaper by replacing the hard cream with margarine. The baskets will turn out no worse, except that the creamy pleasant taste will not be so bright. But for tartlets with a rustic mixture - pickles, herring, forest mushrooms, it is quite suitable.

You need snow-white tartlets - pour in whole beaten eggs, some yolks in the dough will give the dough summer shades.

It is good if you immediately pour chopped green herbs into the dough when kneading. It will not be insipid. The tartlets can be stored for a while so as not to mess with the dough every time, bake more. A few days after the celebration, you can take them out, start and continue the celebration of taste.

If you don't have special utensils at hand, you can make puff pastry tartlets without molds. We need two glasses, wider and narrower. Click on the flaky cake, first with a small one, then with a large diameter. As a result, we got a circle and a ring. Lubricate the edges of the geometric shapes with an egg mass, glue them into a basket by hand and put them in the refrigerator to freeze the shape. Or make the sides in the form of a corrugation, this is easy, then glue to the bottom. And then immediately into the preheated oven. It may turn out not quite even, but the basket.

If you are lazy and there is no time for creative feats, they mold volcanoes of any shape from puff pastry, the main thing is that there is space inside where a spoonful of salad will go. Baking irregularities can be played out with the rest of the products.

Another salvation for housewives is foil. Any configuration can be molded from this material, filled with dough and baked. We bend the sheets in several layers, form an oval, bowl, square, triangle, who likes what. Who said that tartlets should be in the form of baskets? Add originality, come up with your own shape. The main thing is that the edges are smooth, otherwise the product will be uneven.

Minimalism in size is not always appropriate. Small baskets are good for buffets, outdoor weddings, when you need to serve a "quick" snack. And during the feast, feed the guests hearty. You can bake large baskets, which will include a standard serving of salad. It is both delicious and original presentation.

Black bread can also be a tartlet. We take any kind of rye. Grind with a meat grinder or blender into crumbs. Sprinkle on the nuts for originality. Knead the dough based on the egg and a piece of butter. The liquid mass fills even the silicone dishes and is placed to bake. It will take very little time, because the bread is already a finished product. As soon as the baskets grab - take out, cool, fill.

There is a way out, even if the flour is over. Three raw potatoes, as for pancakes. Salt, pepper, add seasonings so that the preparation does not taste bland. We cover the edges of the bowl and bake in this form. Potato mini tartlets are great for filling fish, even herring fillets or minced meat will come in handy.

A separate topic is fillings. A piece of dough can be turned into a real work of art by putting in just a leaf of lettuce for brilliance, a piece of fish for flavor, and pouring over the sauce. Either salad, pate, jam, cream, sauce can fill the dish. Sand and puff pastries go well with sweet, salty, peppery foods.

But with wet fillings more careful. If the tartlets are planned with creams, you need to add jelly to them, or drain them from the liquid, otherwise the dough will turn sour. Too liquid fillers, abundantly soaked in sauces, stewed are dangerous. The flour bottom will get wet and stop crunching. The tartlets, of course, can be strengthened a little by greasing them with a still warm egg mixture. A piece of butter, placed under the filling, at the very bottom of the snack, will also retain moisture. If you really want to decorate the dessert with canned and soaked fruits, put them in a basket right before serving and eat right away.

Cooks advise only to learn how to shred products with jewelry. Large pieces will not fit into small baskets, they will fall out, the effect of a gentle combination will not work.

Crab stick filling

This is just an example where the composition needs to be crushed strongly. The soft pink crab mass does not tolerate pieces.

• Chicken eggs - 4 pcs
• Packaging of crab sticks - 200 g
• Cheese - 200 g
• Pickled cucumber
• Clove of garlic
• Mayonnaise
• Salt and ground pepper

Cooking method

Products must be prepared before use. We peel the garlic from the husk, unfold the fish product, cook the eggs, three cheese.

Grind sticks into squares, also cut eggs and cucumber.

Dressing for tartlets with crab sticks is made on the basis of mayonnaise. Put seasonings in it and a spicy wedge passed through a garlic press.

Mix the filling with the sauce and lay out in the finished forms.

Tartlets with crab sticks and cheese are a rather economical dish, but worthy of the festive menu in taste. Spices and pungency are easy to remove if children eat. Just keep the neutral crab and egg shavings mixture.

Crab sticks are a unique ingredient. There are a great many recipes and fillings with it. Pickled cucumber in our composition can be easily changed to fresh. Boiled eggs plus delicious topping will make the crab stick snack a favorite.

Sandwiches with tomatoes are no less tasty. They need to be cut into squares, seasoned with garlic, someone even sprinkles canned corn. By the same principle as in the well-known salad. Dill will play an important role in taste here.

For seafood lovers, of course, the first delicacy is shrimp. Everything is simple with them. Several pieces are boiled. Don't forget the lettuce leaves for decoration. The baskets are filled with a creamy base, butter, cheese, pasta. Place avocado straws in the middle. From above, without sparing, we lay out the mollusks. Add a slice of lemon. Try to give up this pleasure!

A dressing sauce is prepared for any seafood, in particular, for shrimp. It is a mixture of ketchup, mayonnaise, Worcester sauce, and oil drops. It is good both neat and when baked.

Tartlets with caviar and cream cheese

We are used to caviar with butter. The taste is very similar, only there are fewer calories in our tartlets. The cheese is softer, less fatty and to the taste of the most demanding gourmets. Another tip: tartlets with high-value products are a luxury. Therefore, they should be made, like a delicacy, small, as they say, bite once or twice. Pick up mini molds.

• 10 flour forms
• 80 g red caviar
• Half a fresh cucumber
• Cream cheese - 100 g
• Sprig of greenery

The creamy cheesy flavor sets off the caviar, so these two products are perfectly combined.

Put a spoonful of pasty dairy product in the baked goods.

The cucumber should not be cut into strips, there is a risk that the squeezed juice will wet the flour base. It is better to cut off half a mug and put this wedge nicely on the cheese paste.

The top layer is a small slide of caviar. A green leaf of any spicy herb will decorate a snack.

There are several types of filling with caviar. Let's complicate the task and add the following ingredients to the minced meat: shrimp, champignons and grated proteins with yolks. Mix the minced meat with cheese or mayonnaise sauce. We lay out, and decorate with red granular scattering and parsley leaves.

You don't need to have any culinary knowledge to make this simple yet gourmet snack. There are many options for how to modify it. Crab stick tartlets are a simpler and cheaper counterpart. If you haven't found a good cream cheese, you can make tartlets with caviar and curd cheese.

By the way, curd cheese is a good filling in itself. It goes well with both sweet and salty bases. Add a little crushed garlic, mayonnaise, herbs and ... tartlets with curd cheese are ready.

Or bake in the oven with cheese. For hot tartlets, you need hard cheese that melts, becomes stringy and gives a characteristic creamy taste and smell.

If you add an egg to the filling, of course, we are not talking about baking. This is a cold appetizer, most often with garlic sauce. But it has its own flavor. Eggs crushed on a fine grater leave a delicate aftertaste. The simplest product, and sometimes the whole dish saves.

If you dilute the cheese with mushrooms, you get a hot appetizer. Fill the puff and sand molds with the cheese-mushroom mixture and set them in the heat so that the filling is slightly browned. At the same time, we closely follow the tartlets with mushrooms, repeated temperature testing can dry them out.

The classics of the genre are products with cream cheese and salmon. This is one of the favorite fillings, along with caviar. It's simple: put the dairy product mixed with dill down, put a slice of salmon on top. It can be replaced with any other red fish, for example, salmon is affordable and more profitable.

Tartlets with red fish

Or holiday tartlets. Seafood is invariably on the menu of celebrations. This is not just fish cuts, today chefs win the trust of customers by serving, form and variety of dishes. Tartlets will help here. Most often, the choice of ingredients is formed in such a combination: tartlets with salmon and cream cheese. Probably, in the opinion of the majority, the most successful combination.

• A dozen pre-baked baskets
• Creamy (curd) cheese - 100 g
• Lightly salted salmon, trout, chum salmon, salmon (optional)
• Fresh cucumber
• Dill sprig
• Mayonnaise

This recipe changes the food layout. First of all, fish fillets are placed in the basket. This time we cut the cucumber into cubes and put them along the edges of the basket. Top with a mixture of cheese, mayonnaise and chopped herbs. The remaining strips of fish can be rolled up into a rose and gently inserted into the cheese mixture in the center. Salmon and cheese tartlets will decorate any social event.

Potatoes are friends with fish, so potato tartlets are also acceptable in this recipe. Three gruel from raw root vegetables, bake until firm. And then according to the recipe. We put on a little cheese paste, a piece of salmon or trout, you can elegantly decorate with salmon caviar.

Smoked salmon is also a common product in the preparation of fillings. We need cream or curd cheese, smoked red fish fillets, dill, garlic, fleshy bell peppers. It remains to cut beautifully, put on a layer of soft cheese. It is better to cut salmon into thin slices so that its taste is not lost.

Salmon with caviar, if financial opportunity allows, use together. Combine the fish cut with a grated egg, boil some shrimp, crush a garlic clove and add a spoonful of caviar. The gourmet seafood dish we so rarely eat is ready. There is no need to bake such snacks, it is in their raw form that they are most delicious. A branch of parsley and dill is essential in such combinations.

Smoked chicken tartlets

There is such a variety of chicken tartlets that you can turn each recipe into a new dish by changing only one ingredient. The main thing is that the meats are hearty and the chicken goes well with vegetables, cheeses, mushrooms and sauces.

• 6 tartlets
• Red bell pepper
• Smoked chicken leg
• 1 carrot
• Clove of garlic
• Vegetable oil, mayonnaise, herbs

Step by step cooking

The ingredients will be needed in this form: cut the chicken into cubes, coarsely grate the carrots, cut the bell peppers into strips. Grind or crush the garlic, chop the dill or parsley.

Saute vegetables a little in hot oil. When browned, garlic juice gives flavor to all foods.

It remains to mix the warm part of the filling with the chicken, pour over mayonnaise. The semblance of a salad is laid out in tins.

Ham and cheese tartlets

• 12 baskets
• 100 grams of ham
• 100 grams of cheese
• 120 grams of sour cream

Grind the two main products as you like. It would be ideal to use grated cheese and ham in cubes.

We immediately put the cheese and minced meat in sand molds. And pour the sauce on top. We prepare it like this: beat sour cream with egg and salt.

With such a filling, the tartlets need to be baked to get a tender egg-cheese viscous core. Hold the tartlets in the oven for no more than 15 minutes at a temperature of 180 degrees.

The appetizer is served warm.

Based on this recipe, the hostesses make a simplified dish - mini pizzas. Elastic dough is easily made from flour, sour cream and a buttery soft piece. Put it in the oven raw, along with the filling. Any filling, in our case we will do this: smoked sausage or ham, cherry tomatoes, tomato paste in which there is a spoon, a hard piece of cheese. Lubricate the bottom of the tartlets with ketchup, like in pizza. Sprinkle the sausage strips with the second layer. Let's fix the base with cheese. We put in a hot oven for 20-30 minutes. And we put cherry halves at the end so that they do not give juice when heated. Small pizzas are good for everyday tea drinking, get-togethers with friends.

Pineapple and chicken tartlets

A dish for gourmets, those who love an unusual combination of sweet and salty with spices.

• 15 baked goods
• 3 chicken eggs
• Chicken fillet - 300 g
• Canned pineapple
• Cheese - 150 g
• Garlic, mayonnaise, parsley, salt
• Walnut - 50 g

The meat must be cooked in advance. Half an hour is enough for him to stay a little juicy and boiled. We cut the fillet into fine fibers.

Eggs are also needed boiled. Grind them into squares, cut fruit pieces in the same way. Grind the cheese on a fine grater.

Combine all products in a common cup, mix with chopped parsley. We chop the pulp of the nut for piquancy. We give the mixture a garlic taste, and mayonnaise will add juiciness. It can be replaced with low-calorie counterparts.

If you do not take into account the tartlets, then you get an independent delicious meat salad. But we serve it in dough baskets. This will make it more satisfying and the design is much more original.

Chicken and mushroom tartlets

• Tartlets - 10 pieces
• Half a kilo of chicken
• Mushrooms - 300 grams
• 3 eggs
• Bulb
• Mayonnaise

Chop the boiled chicken fillet. Boiled eggs can be grated. Saute mushrooms with onion cubes. We combine all the main ingredients, season with sauce. If you like spicy, sprinkle with pepper and garlic.

We lay out the workpiece in portions into flour products, let it soak and serve.

You can do it differently. Fry mushrooms with chicken breast. This is a less dietary dish, but fragrant. When frying, the meat is soaked in mushroom and onion juice. When baking, the cheese cap should rise to form a cheese crust. Of course, I want to complicate the recipe only on occasion, but the result will exceed expectations.

For a change, try making covered mushroom and chicken tartlets. Prepare shortbread dough, cut out circles for molds with a glass. And immediately the duplicating forms are slightly wider in diameter, this is our lid. We put the filling, and close it on top with another flour plastic, fastening the edges, like in dumplings. It is good to use your imagination here and decorate each snack portion with a pattern. They look like shortbread cakes with a hearty and insanely juicy filling inside. A kind of roast in the dough. It is also served in an original way, along with broth, like a hot dish. Or turn your meal into a delicious tea party with a gourmet treat.

Chicken and tomato tartlets

This is an example of a complex casserole where the dough is baked along with the filling. Chicken and tomato tartlets may not be served as a salad, but as a hot main course. Change the proportions, use larger molds, and the portion will grow into a stand-alone dining option.

• Wheat flour - 300 g
• Pack of butter
• 7 eggs
• Boiled chicken - 250 g
• 5 tomatoes
• Dill and salt

The tartlets for this recipe will be sunny yellow and will definitely cheer you up, especially in the cold season.

Knead the dough on the basis of oil shavings and flour, mash the crumbs with our hands, gluing them into a lump. Add 3 egg yolks to the mixture and finally knead.

We prepare the filling by processing tomatoes. It is easy to peel off the fruit if you pour boiling water over the vegetables. Chop the pulp into strips.

Grind chicken meat into fibers.

To add juiciness and hold the filling, pour the remaining beaten eggs into it, add spices and sprinkle with dill.

We fill the baskets with our minced meat not to the top, especially without a slide, otherwise the whole view will be spoiled. We put the tartlets in a hot oven and keep there for about 30 minutes until a golden crust forms. The dough should also cook during this time.

With melted cheese and paprika

In the refrigerator, even during a period of lack of money, the entire composition of this recipe can be found. Cheap, unusual and satisfying.

• A couple of bell peppers
• Processed cheese (such as "Druzhba") - 2 pieces
• Clove of garlic
• Ground pepper and mayonnaise

Freeze until firm before rubbing. This makes it easier to grind. We usually chop the peppers. Squeeze the garlic directly into the cheese and pepper mixture and stir. Mayonnaise will add juiciness to the composition.

Fill the baked tins with the filling and serve raw. For lovers of hot appetizers, this combination of ingredients can be baked. Get dietetic mini casseroles.

Tartlets with mushrooms and cheese

• 10 tartlets
• Mushrooms - 300 g
• Cheese - 300 g
• 2 onions
• Mayonnaise
• Garlic - 2 cloves

Preparation

How to choose mushrooms? Any that are cooked are not salted. Honey mushrooms are harsh for our recipe. Traditional soft champignons, oyster mushrooms, porcini mushrooms are good.

First, fry the mushrooms and onions until light brown. Drain off excess liquid, if any, dry.

Mixed mayonnaise with grated cheese and garlic will serve as a filling.

We put the toasted part of the filling into the molds first. Pour garlic sauce on top.

We keep the dish in the oven until the cheese melts and becomes viscous. Do not overdry the flour base of the snack, ready-made tartlets can turn into crackers. The combination is classic, but always popular and beloved.

A more interesting option for a hot snack is with julienne. But making it harder. We take champignons, sour cream, cheese, onions, a pinch of Provencal herbs. First fry the vegetable with mushrooms in butter. It is better to cut into strips. Simmer until cooked under the lid. Mix the mushroom base with thick sour cream, lay out in portions. Sprinkle each with cheese shavings. Preheat the oven strongly, at least 200 degrees. We bake in this form for several minutes to melt the cheese. A rosemary branch will add an interesting scent. But julienne is usually very juicy, you should not overdo it with sour cream. To make the liquid turn into a thick filling, sprinkle a pinch of flour, it will not let the juice spoil the dough.

Julienne in tartlets comes in different types. With seafood, chicken, lean and vegetable.

Pickled and salted mushrooms can also be an excellent filling, rather for raw tartlets. An appetizer with a strong drink, based on the "Mushroom Polyana" and "Delight" salads with Korean carrots, ham and mushrooms - all this is an excellent filling of baked goods.

Tartlets with cod liver and cucumber

Fish snacks are usually made on a bread basis, in the form of sandwiches. In the tartlets, the familiar taste will be refreshed and take on interesting notes.

• Canned Cod Liver - 1 can
• Fresh cucumber
• 3 boiled eggs
• Bulb (red variety)
• A little mayonnaise
• Several sprigs of dill
• Salt and ground pepper

Tartlets for this recipe are best made from puff pastry. You can buy ready-made in the store. Cut into squares. First put one in the mold, cover with the second obliquely. The result is a blank in the form of a water lily. We fill with heavy cereals, for example, beans. We bake quickly. Only the dough straightened out and began to turn red - the base of our dish is ready.

For the salad, chop the eggs, cucumber pulp and cut the onion into cubes.

You can simply mash the cod liver with a fork, mix with vegetables, salt and pepper. Do not forget to sprinkle with dill and top with mayonnaise.

Minced fish is put into puff blanks and immediately served on the table. Wet filling during long-term storage of the dish can soak the tartlets.

You can experiment with everything in the refrigerator. There are dozens of cod liver options alone. Here's another one:

• Cod liver jar
• 3 yolks
• A handful of walnuts
• Crab sticks - packaging
• Mayonnaise
• Lemon juice
• Greens

Everything that needs to be crushed is best used in a grated form. Citrus juice will add sourness, to the fish it is the most delicious. Nut crumb gives satiety. All the ingredients are combined into a juicy salad, which we fill the base with.

With baked pumpkin and Dor blue cheese

In this recipe, you can discover pumpkin from a completely different side. Not everyone loves melons and gourds. And this recipe can be viewed with skepticism. And in vain. You can't find a softer taste.

• 200 ml cream
• 2 tbsp. l. corn flour
• 3 eggs
• Dor blue cheese - 100 g
• Half a kilo of pumpkin
• Fresh thyme
• Salt and black pepper

Description of preparation

Peel the pumpkin from hard peel and seeds. Salt the pulp, cut into medium pieces. They need to be baked until soft. Bake for about 30 minutes at 200 degrees. With dry heat treatment, pumpkin will retain all the nutrients it is so rich in.

Grind the softened pulp in a blender until tender puree. Season with salt, pepper and thyme.

In a separate cup, whisk together the egg mixture and cream. Pour the liquid into the pumpkin puree and mix everything thoroughly again. Corn flour will hold together and add thickness to our filling.

Put the orange gruel in the tartlets and cover with thin slices of Dor blue cheese on top.

All ingredients are prepared very quickly. It is important not to overexpose in the oven. The mass will become like an omelet, and the cheese will flow, which means it's time to get our culinary masterpiece and treat the guests.

Tartlets are versatile, satisfying, always surprise guests, even with the simplest fillings. You can fill such a snack with anything. This is an alternative to Russian pies, American pizza, sandwiches, sandwiches, burgers. Sausages, regular cheese, cottage cheese, olives and lemon, a couple of sprigs of greens will do. Any salad that you put on the table can be added not on a platter, but in these mini baskets. Even the usual Olivier or Herring under a fur coat for the New Year will acquire a certain French touch. A completely different impression from the simplest dishes.

Tartlets - small baskets made from various doughs - look spectacular on the festive table. They are not only beautiful, but also firmly (unlike some sandwiches) carry the filling. They crunch pleasantly and are easy to handle. One is hygienic enough. Therefore, tartlets have long been an obligatory attribute of buffets. They can be purchased at the store: puff, sand. But your snack will be much tastier if you make 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 emergence of the snack

The word "tartelette" is certainly of French origin. But there is information that similar to the test with a variety of snacks served at feasts in ancient Rome. In the Middle Ages, tiny open pies were stuffed with various delicacies. These predecessors of modern tartlets were called pate. The French invented many versions 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 was published (de Chartres - with a 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 ingenious chef. Unlike paté, baskets can be prepared for future use and filled with various appetizers, salads, pates.

What are the 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, curd or sour cream or kefir. There are also very original recipes for baskets of red, black or white boiled rice, raw potatoes or mashed potatoes, rye bread. Tartlets are hot and cold; unleavened, salty, or sweet. In most cases, ready-made baskets are filled with various snacks - vegetable, fish, meat salads, pates, caviar. But there are also so-called complex tartlets. In them, the basket is baked with the filling and served hot. These sophisticated tartlets are very satisfying and can easily replace the main course.

It is not even worth talking about the great variety of fillings: starting with banal Olivier and ending with aspic. But in the matter of fillers for baskets, there are clear rules. They should be touched at least in passing.

Do's and don'ts for dough baskets

Before baking tartlets at home, you need to think about the filling. Not all are good enough to be put in a basket. First, estimate the size. A salad of coarsely chopped vegetables, large pieces of meat or fish will look unaesthetic and constantly fall out of the tartlet. Second, evaluate the thickness of the filling. You're going to put it on the dough. If the filling is too runny (salads with abundant dressing, boiled or stewed fish), it will saturate the basket. In this regard, the tartlet will not only lose its wonderful crunch, but may even fall apart. A good filling will be cheeses, seafood, pates. To ensure the tartlets are more waterproof, they are smeared with a raw egg while still warm. If the filling is planned to be cold, the bottom of the baskets is filled with a small amount of butter. Julienne should be well thickened before being put into baskets just 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. Chop chilled butter (one hundred grams) or quickly rub it with flour. Mix to make a coarse crumb. Add the 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 make a tough, shiny dough. We put it in the refrigerator for half an hour. Then quickly roll out the dough into a thin layer. Cut out pieces with the edges of the molds. We put the dough, send it to the refrigerator for another half hour.

Preheat the oven to 220 degrees. Pour peas at the bottom of the tartlets so that the dough does not swell. We bake the baskets for about a quarter of an hour.

Something about tins

In the markets and now you can buy corrugated tin baskets handicraft. They are cheap and you can buy enough to fill a baking sheet with them. However, when working with tins, serious problems can arise. The dough can stick to the sides and bottom tightly. And the sand base is a rather fragile thing. If you are thinking how to bake tartlets at home with 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 place the dough. Turn the mold over to the layer, press down with your hand. The tin edges will cut the circle themselves. Now all that remains is to fit it into the mold. Pierce a couple of times with a fork or sprinkle in peas. The finished tartlets should 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 non-stick metal or silicone molds. Then neither margarine nor flour is required.

But what if we have no silicone or even tin baskets at our disposal? Maybe we should give up the idea of ​​making holiday tartlets altogether? Or surrender to the food industry and buy ready-made dough baskets (often tasteless and not crispy at all)? Don't be in a hurry 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. We press down. It turns out a small circle and a ring. Beat the egg in a bowl. It works like glue in the oven. Dip the lower edge of the ring into an egg and attach it to the bottom mug. It turned out to be a plate with sides. We put the baking sheet with the products in the refrigerator, and then send them to the preheated oven.

To simplify matters, you can buy a ready-made base in the store. Defrost, roll out. If you don't have molds, you can bake the oxen - large or small - and then fill them with your choice. But you can also try to shape the products into 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 of dough around it.

Unconventional tartlets

Do not forget that the housewives also have such a wonderful product as foil at their disposal. With the skill, you can make plates of any shape and size from aluminum layers. Or you may not use the test at all. How to bake tartlets at home without a flour base? Grate potatoes, salt them. Grease molds made of metal or foil with vegetable oil. Tamp the raw potatoes to make baskets. Place the filling in the center that requires a short heat treatment. Bake in the oven at 240 degrees for 20-25 minutes.

There are a huge number of recipes for snacks with tartlets. In fact, it's just a bunch of ways to prepare the filling for them. Baking the tartlets themselves is not as difficult as it might seem. There is a very simple recipe for this shortcrust pastry snack. Such a base can be filled with any fillings and end up with both a cold appetizer and a dessert. The process of making tartlets begins with the preparation of all the necessary ingredients. This will require flour, water, butter and salt. There is no need to remind once again that all products must be fresh. Do not use spoiled foods with an expired shelf life for cooking.

To prepare the dough for tartlets, you need to pour the required amount of flour into a clean, dry bowl. By this time, the flour should already be sifted so that lumps and other foreign impurities do not come across in it. After that, add ordinary raw cold water to the flour and mix the contents of the bowl. Next, you need to salt the dough. The amount of added salt is determined by taste preferences and the purpose of the tartlets, namely, by what filling they are supposed to be filled with before serving. For example, the tartlets for the future dessert should not be too salty. On the other hand, a snack with cheese, tomato and herbs will add extra piquancy to the salt. However, very few people like too salty dishes, and this should not be forgotten.

Next, add oil to a bowl of flour, water and salt. It should be very soft, so it should be taken out of the refrigerator before making the tartlets. Let the butter sit for a while in a warm place, and then you can add it to the dough. The oil can be grated on a coarse grater and then left to stand for a while. It will melt faster, so it will be more convenient to mix it in the total mass. Another option is to mash the already soft butter with a fork and dip it into the dough. The contents of the bowl must now be mixed as thoroughly as possible. You can use a plug for this. Thus, it will be seen when flour, water, oil and salt turn into a homogeneous mass, which is a large number of small particles of the same consistency and color.

After that, you can start kneading the dough with your hands. This must be done until the dough turns into that familiar lump that does not stick to your hands. For convenience, it is recommended to sprinkle flour on the table and knead the dough on the table, not in a bowl. Then the resulting lump of dough is wrapped in a plastic bag or cling film and placed in the refrigerator. In the cold, it is enough for the dough to stand for about 30 minutes. During this time, it will freeze enough to make it easier to roll out and cut. Otherwise, not hard enough shortbread dough will simply crumble under the rolling pin, stick to the table and to the hands. In addition, too soft a dough is problematic to give the desired shape.

When the time is right, remove the dough from the refrigerator, put it on a clean, dry table surface and roll out a thin cake from it. The thickness of the finished rolled juices should be no more than 0.5 cm. To keep the temperature of the dough low, you can use a bottle of cold water instead of a rolling pin. This way, the rolled dough will still be cold enough so that it is “docile” and does not stick to your hands during shaping. This is especially important in this case, since this method of preparing tartlets implies the absence of special molds, and the use of improvised means. As improvised means, two glasses will act here: one with a large diameter, the other - smaller, with sharp edges.

This is the most interesting stage. Let's see how to make tartlets without molds and give them the desired shape. To do this, with a glass with a large diameter, it is necessary to cut circles from the rolled out layer of dough. Then put a glass of smaller diameter on each resulting circle and form a so-called "plate" around its bottom. This is how ready-made tartlets will look like. To prevent them from losing their shape during baking, several punctures should be made in their bottoms with a toothpick. So, hot air will pass through the hole, and the dough itself will not swell. Before baking, you can put the tartlets in the refrigerator for another 10-15 minutes, so they will better keep their shape. Then you can start baking. Cooking tartlets in an oven preheated to 200 degrees will take 20 minutes. You can fill them with the filling after they have cooled down.

The art of cooking delicious dishes does not end with the fact that you correctly entered all the ingredients, followed all the instructions during the cooking process, correctly added all the spices and made your own note in the process, relying on the taste needs of your loved ones, relatives and guests. A tasty dish can become even tastier if you learn how to properly present your masterpiece, decorate it beautifully, and serve it appropriately so that the taste of your creation will be beautifully combined with the dishes that you served before, or you will serve it even later. Well, what if you decided, for example, to serve only one dish to the table, into which you have poured all your soul? Here, too, its presentation to the table plays an important role.

World culinary experts have developed several interesting ideas that will make any of your dishes even more interesting. One of these culinary creations is called tartlets. You've probably heard more than once that all decorations on the table should be edible. Indeed, it is really not very pleasant to watch such a picture, when your guests begin to select this or that jewelry on their plate, knowing full well that it should not be eaten. Or even worse - you presented, for example, a beautiful dish decorated with artificial decor, and your guests misunderstood your idea and decided to present it to their mouths. Your response to such a movement will be unequivocal: "This should not be eaten, it is only for decoration." Naturally, you yourself become unpleasant, the more your guests will find themselves in an uncomfortable situation. To avoid this, today we will learn how to cook tartlets, which not only look beautiful on the table, but also decorate your dish, emphasize its taste. For the tartlets, you can prepare any filling of your choice, the main thing is that it is not liquid and does not soften the dough of your tartlets. The graters made from hard cheese are obtained original. When you have already learned how to bake tartlets well, I recommend that you add chopped herbs when kneading the dough. In this case, the taste of your products will turn out to be even more spicy and refined.

Recipe 1. Dough for tartlets

Required Ingredients:

- margarine or butter - 200 g;

- wheat flour - 2 glasses;

- eggs - 2 pcs. or egg yolks 4 pcs.;

- and salt.

Cooking method:

If you want white tartlets, then we recommend using whole eggs. For yellow tartlets, it is better to use only yolks. So, from all the ingredients we will knead the dough, which strongly resembles dough for dumplings. Roll the dough into a "bun", cover it with baking paper and set aside in the refrigerator for half an hour. While the dough is infusing, prepare metal tartlets. Lubricate them with oil, pay special attention to the corrugation, so that later the tartlets do not stick and split. Sprinkle with flour. Roll out the dough for tartlets at least 0.5 cm thick and cut out circles the size of your molds. You can cut it into squares and put it on top of the mold. Roll with a rolling pin and the dough will take shape on its own, and the excess will remain on the table. (just like we make dumplings on a dumpling machine). Use your finger to smooth out the dough in the tins. Pour some dry peas or beans on the bottom of the future tartlets so that the dough does not rise during baking, and send it to bake at 200 degrees for 20 minutes.

Recipe 2. Fish tartlets

Ingredients: recipe # 1 tartlets.

Now all that remains is to prepare the filling. To do this, we will prepare fillets of any sea fish, Korean semi-sharp carrots, onions, garlic, mayonnaise and lemon.

Cooking method:

We put the fish in salted water, add spices for the fish, be sure to 3 large lemon wedges, which will successfully remove the smell.

Remove the skin from the finished fish and cut it into small pieces. Fry the onion in oil and add it to the carrots. Pass a few cloves of garlic through the garlic. Add a little lemon juice, garlic and mayonnaise to the fish. Mix and fill ready-made tartlets. Decorate the top with a net of mayonnaise and a slice of lemon.

Recipe 3. Cheese tartlets

An excellent option for the "Swiss table".

Required Ingredients:

- flour - 100 g;

- butter - 4 tablespoons;

- salt, cold water - 2 tablespoons;

- yolk - 1 pc.

For the salad:

- cream - 300 g;

- egg - 1 pc .;

- egg yolks - 3 pcs.;

- Feta cheese - 120 g;

- olives, rosemary, pepper and salt.

Cooking method:

We turn on the oven at a temperature of 200 degrees. Let's prepare the molds. Sift the flour twice and add butter and a little salt to it. Knead the dough with your hands and roll up a ball. Cover with a towel and let it stand in the refrigerator for half an hour. Then we roll out the dough and do with it in the same way as we described above. From this test, you should make 12 beautiful tartlets. We bake in the oven for 15 minutes, just do not forget to chop the dough and put the beans on the bottom.

The tartlets are baked and we will prepare the filling. In a cup, mix the egg yolks with the egg, pour in the cream and beat with a mixer.

Cut the feta cheese into cubes. Divide the cheese into tartlets, fill with the resulting mixture. Top with chopped olives and sprinkle with rosemary. We send the tartlets to the oven again for 15 minutes, and we can serve them to the table.

Recipe 4. Tartlets with caviar

Let's prepare the tartlets first. Take the recipe for tartlet dough from the first recipe.

For filling:

- red caviar - 150 g;

- shrimp - 400 g;

- eggs - 6 pcs.;

- champignons - 200 g;

- mayonnaise - 200 g;

- vegetable oil 1.5-2 tbsp.

Cooking method:

Rinse the mushrooms and cut them into small pieces. Fry the mushrooms in vegetable oil for about 10 minutes over low heat. In a separate saucepan, we need to boil the eggs (10 minutes after boiling) and immediately transfer them to cold water. Peel and grate. Boil water and dip the shrimp in it for 2 minutes. Drain the water immediately and cool the shrimp. Peel, remove the central vein and cut them into small pieces. Put all prepared foods in one bowl, season with salt and pepper to taste, add mayonnaise and mix. The filling for your tartlets is ready. It remains only to fill them and decorate them with red caviar.

Recipe 5. Mushroom tartlets

Required Ingredients:

- champignons - 500 g;

- cheese - 100 g;

- onions - 2 pcs.;

- ground black pepper and salt, vegetable oil.

Cooking method:

Peel the prepared mushrooms, wash and dry them well. Then peel the onion and cut into small pieces. Cut the champignons in half and cut into slices. Put chopped onions in a frying pan, and when it becomes transparent, add a little salt and add mushrooms. While stirring, bring the mushrooms and onions until tender - this is about 20 minutes. Pepper the mushrooms and add salt if necessary. But, attention! If you will be using salted cheese, then this should be taken into account - do not oversalt! Grate the cheese on a fine grater. Set aside 1 tbsp. cheese - it will come in handy for decoration. When the mushrooms have cooled, mix it with the cheese and fill your shortbread tartlets with the resulting mass. Sprinkle grated cheese on top of each stuffed tartlet.

Green crispy lettuce and pickled olives are a great addition to these tartlets!

Recipe 6. Chicken tartlets

Let's learn how to cook cheese tartlets. Prepare: hard cheese - 300 g and starch - 2 tbsp.

Cooking method:

Rub the cheese on a fine grater, add starch to it and mix. Preheat a skillet with a thick bottom. Put a tablespoon of the cheese mass in the pan and cover with a lid. We need the following result - the cheese at the bottom should brown a little, but only melt at the top. While the cheese pancakes are being prepared, prepare the glass - turn it upside down. We open the lid, and if the result is already obvious, quickly lift the cheese pancake with a spatula and turn it over with the melted side to the bottom of the glass. Use your fingers to squeeze the edges of the cheese pancake to form a beautiful tartlet. When the cheese has cooled slightly, remove it from the glass. So continue to bake the rest of the portions.

Now let's get down to the filling:

- chicken fillet - 250 g;

- champignons - 300 g;

- mayonnaise;

- greens; pepper and salt, cheese tartlets - 20 pcs.

Gently cut the chicken fillet into small pieces. Lubricate the bottom of the pan with oil and send the meat into it to fry. The frying process should take 10-15 minutes. During this time, we finely chop the onion, and when the meat is already cooked, add the onion, cover the pan with a lid and continue the process.

Wash the mushrooms, dry them and cut them into small pieces. Add to the chicken and onions, mix and continue cooking under the lid until the mushrooms have absorbed all the liquid they release. Season with salt and black pepper, mix. To taste, you can add a little aromatic greens to the chicken-mushroom filling. When the mass has cooled down a little, fill the prepared cheese tartlets, pour sour cream or mayonnaise on top, garnish with green parsley leaves and serve.

Recipe 7. Julien in tartlets

Puff pastry tartlets are ideal for this dish. To do this, you can buy ready-made yeast-puff pastry, defrost it and bake in the usual way in tins.

For Julien, let's prepare:

- champignons - 8 pcs.;

- cheese - 50 g;

- sour cream - 100 g;

- onions - 0.5 pcs.;

- a pinch of Provencal herbs, salt and vegetable oil.

I think that many of you know that julienne, translated from French, is a way of cutting vegetables into strips. First, let's prepare the ingredients. Chop the onion. Wash the champignons, dry and cut into strips. Pour a little vegetable oil into the pan and send chopped onions into it. After 2 minutes, add the champignon straws and mix. Add spices, cover and cook mushrooms until tender. At the end - salt. Now add sour cream to the mushrooms, and mix again. Put the finished tartlets on a baking sheet, fill with the filling, sprinkle with grated cheese on top and put them in the oven for 5 minutes at a temperature of 200 * C. Decorate the finished julienne tartlets with a sprig of rosemary and serve immediately hot.

Recipe 8. Pizza in tartlets

You think that pizza can only be served in our usual way. But no - the original pizza in tartlets in our recipe.

Required Ingredients:

- butter - 50 g;

- flour - 250 g;

- sour cream - 100 g;

- smoked sausage - 200 g;

- cherry tomatoes - 3 pcs.;

- thick tomato paste - 3 tablespoons;

- hard cheese - 100 g;

- parsley.

Cooking method:

First, let's prepare the dough for the tartlets. We knead a soft and elastic dough from sour cream, flour and butter. Be sure to add salt to the dough, otherwise your pizza will lose its flavor. Send the finished dough to the refrigerator for 30 minutes, then roll it into a layer and cut out circles in the shape of your molds. Grease the molds with butter and lay out the dough. Press it with your fingers and put a few beans on the bottom. Bake the pizza tartlets at 1802 degrees for 15 minutes. During this time, they should not brown up, but remain white.

We select the dough from the molds and grease each of them with thick tomato.

We cut the sausage into rings, as we usually do for pizza. Put them on tomato paste. Sprinkle the sausage with grated cheese on top. Cut the cherry into circles and place them on top of the cheese. Put our already filled tartlets on a baking sheet again and bake in the oven for 10 minutes until tender.

Decorate the finished pizza tartlets with herbs and serve.

It is not only tasty, but also original.

In the same way, you can make pizza with any other filling you like.

- When preparing the filling for tartlets, pay attention to its consistency. The filling should be soft and thick.

- When preparing dough for tartlets, you can use any spices and herbs that will give the baskets an original appearance and emphasize the taste of their filling.

- Tartlets are an ideal way out when decorating a "Swiss table" at buffets. In the event that you decide to serve tartlets at a picnic, we recommend not filling them at home. It is better to bring the fillings to the picnic in separate containers, and fill the tartlets on the spot and leave them to soak for 10 minutes. Then you can serve them to your guests.

- Be sure to decorate each tartlet with cheese, herbs, caviar, cherry tomatoes, etc.