You will need 3-by-3/4-inch round tartlet molds with removable bottoms. You may work in batches with fewer pans.
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These are super easy (5 minutes to mix it up?) and really yummy, based on tasters' (my scapegoat friends') responses. I made them in madeleine pans, which are an equally elegant and novel shape, but probably easier to handle since there are 12 per pan. They turned out great. If you do uise a madeleine pan, the bottom will be the top, so skip the walnut and crystal sugar topping, and just dust with a bit of powdered sugar. I will make these again (and again!)
I have also been making this recipe for years. It is a holiday favorite. I make 1 large tart instead of tartlets. Perfect blend of flavors.
I tried these the first time they were printed in Martha Stewart Living, a few years ago. They are absolutely delicious, and have now become part of my holiday baking tradition. After baking, I have even wrapped them very well and frozen them. They are still delicious defrosted and served at room temp or heated a bit. And. . . . they are really pretty (especially for Christmas). Thank you, Martha (and Salli).
Martha Grace Schiemann
I tried these after seeing Martha prepare them on her old show. These have been a staple at every Thanksgiving dinner since! If you butter the pans well you don't need to have pans with removable bottoms.