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Tartlet Shells

Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Course: Dessert
Servings: 4 (about 15 tartlet shells)
Author: Jess Smith via Inquiring Chef


  • 1 cup powdered sugar
  • ½ cup all-purpose flour
  • 2 Tbsp. unsalted butter, melted
  • 4 Tbsp. orange juice or water (both work just fine, but the orange adds nice flavor)


  • Preheat oven to 375 degrees. Set a mini-muffin tin out for shaping the shells.
  • Sift sugar and flour together into a small bowl. Add butter and juice (or water) and whisk until even and smooth.
  • Flip a large backing sheet over and place a piece of parchment paper across it. Spoon a heaping teaspoon of batter onto the parchment paper and, using the back of the spoon in a circular motion, spread the batter into a circle, 2 inches in diameter. Make 6 circles on the baking sheet, leaving space between them. (You will need to do several batches of the shells, baking them 6 at a time.) Bake until the edges begin to turn brown, 7-9 minutes.
  • Remove the baking sheet from the oven. Working quickly, use a small spatula or butter knife to lift one of the shells off the baking sheet and directly into a hole in the muffin tin. Gently press the center of the shell to form an indentation for filling. Continue with the remaining shells. Note: The shells will harden almost immediately after you lift them off the baking sheet. Work quickly, and don’t worry too much about making uniform shapes – part of the fun is that the shells come out in a variety of different shapes.
  • Continue baking and forming shells until all of the batter is gone. The shells can be removed after a minute in the muffin tin and placed on plate to cool while preparing the filling.
  • Fill tartlets with the following combinations and serve immediately (I found that they lose some of their crunch if not served immediately after being filled).