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Setting a mold on top of the dough keeps it from puffing up in the oven, eliminating the need for pie weights. The ganache should be warm when poured in, in order for it to set smoothly. So work your way to step 5, and fill the tartlets with jam before making the ganache.

Source: Martha Stewart Living, December 2011
Total Time Prep Yield



Cook's Notes

Tart dough can be refrigerated for up to 2 days. Tart shells can be baked and stored at room temperature for up to 1 day before filling.

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How would you rate this recipe?
  • MS11350581
    16 NOV, 2017
    I would suggest adding either a whole dried (moist) apricot slice or chopped before adding the jam. It will add more dimension and flavor. If alcohol is not an issue, they could be mascerated in apricot brandy prior.

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