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These dainty berry tartlets are the perfect desserts for parties.

Martha Stewart Living, June 2000

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Yield:
Makes about 4 dozen 3-inch tartlets
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Ingredients

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Directions

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  • Divide Pate Brisee into quarters. Roll one piece of dough into an 8-by-10-inch rectangle, 1/8 inch thick.

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  • Line up twelve 3-inch tartlet pans; place dough loosely over pans. Fit dough into tartlet pans using another tartlet pan to press indentations; roll tops with a rolling pin to cut dough from edges. Chill the shells at least 30 minutes before baking. Repeat with remaining three quarters of dough. Shells can be lined with a second tartlet pan to prevent shrinkage when baking, or with a small piece of foil filled with dried beans.

  • Heat oven to 400 degrees. Bake shells until golden brown, about 20 minutes. Remove top pan or foil, place on a rack, and allow to cool completely.

  • Fill each tartlet with 1 tablespoon pastry cream. Top with fresh berries, and serve.

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