Dough for tartlets is not the most important thing in them. However, the taste and appearance of the dish as a whole depend on the choice of dough. That is why this issue should be approached with sufficient responsibility.
Material Content:
Delicious shortcrust pastry for tartlets
Shortcrust pastry is very easy to make, but it doesn't make it any less tasty. On the contrary, it acquires a piquant and delicate finish, which does not overshadow the taste of the filling.
To prepare, you will need:Butter Wheat flour Sugar Eggs 200 g 300 g 100 g 1 PC
- The amount of sugar and additional ingredients that should be put in the dough depend on the purpose of the tartlets. If these are unsweetened tartlets - it is advisable not to abuse sugar.
- First, the flour is sifted and the butter is softened. After which both ingredients are mixed. It is advisable to do this with your hands to get a homogeneous mass.
- An egg is driven into a separate vessel, to which sugar and a little salt are added. The ingredients climb to the state of foam.
- This mass is poured into flour.Everything is mixed so that the dough acquires a softer and denser texture.
- To get the best shape, you can put the dough for a while in the refrigerator. It can be used for cookies and pies if there is too much left.
- The finished dough is divided into pieces of the right size, spreads out on the molds with your hands. They are laid out on a baking sheet and sent to a preheated oven. Baking time depends on the capacity of the oven.
- Ready tartlets can be filled with stuffing and served to the table. Https: //www.youtube.com/watch? V = KymSHYxWsNw
Cooking with Yeast
A very tasty dough for tartlets is obtained through the use of yeast. This recipe is considered classic and more standard. He is familiar to many housewives.
It will require:Wheat flour Milk Sugar Dry yeast Salt Eggs 600 g 0.2 l 30 g 1 package Taste 2 pcs
- First you need to warm up a little milk, it should not boil.
- After you can pour yeast, sugar and salt into it. The amount of sugar depends on the purpose of the tartlets (the sweeter, the more sugar).
- About half an hour the milk should stand in a warm place. This is necessary in order for the yeast to ferment.
- Then eggs are driven in in turn, everything mixes well.
- Flour is sifted directly into this mixture in parts, simultaneously mixed until an elastic and tight dough is formed.
- Knead the dough a little, roll it into a ball, wrap it with cling film and send it briefly to the refrigerator.
- Small pieces come off the ball from the dough, which are smoothed out according to the tins.
- Forms with dough are laid out on a baking sheet and sent for half an hour to a preheated oven.
Baking base diet option
At home, cooking is easy. Anyone can handle this task. And such tartlets are suitable even for those ladies who are on a diet.
| Whole Grain Flour | Eggs | Cottage cheese | Starch |
|---|---|---|---|
| 500 g | 1 PC. | 100 g | 2 tbsp |
- Cottage cheese must be chopped in your hands, through a sieve or grater.
- Egg and starch are added to it.
- After flour is sieved in small portions, everything mixes well.
- The resulting dough is laid out in molds and smoothed out well. It is laid out on a baking sheet and set in the preheated oven for 15 minutes.
Puff pastry for tartlets
Tartlets from puff pastry are obtained no worse than from yeast. These are considered more popular, because in supermarkets there is the opportunity to purchase ready-made dough.
For cooking you will need:Wheat flour Water Eggs Salt Vinegar (9%) Butter 600 g 1.5 tbsp. 1 PC. Taste 3 tsp 200 g
- There is no need to warm water. Salt and vinegar are added to cold water. Everything mixes well.
- An egg goes there. The mixture is whisked to a homogeneous mass, which should be similar to thick sour cream.
- Then flour is poured in pieces. It mixes well and is kneaded into a cool dough, so that it practically does not stick to your hands.
- Melt the butter a little and mix with half the flour to make a crumb.
- After the dough is wrapped in cling film and sent to the refrigerator for a while. Only now you can roll it into a large layer.
- The crumbs that were made earlier must be sprinkled over the dough. Fold in an envelope and roll out. And so it should be done at least three times.
- Divided into two equal parts, each rolled out.
- Both parts are cut into small pieces that fit into tartlet molds. The dough is well distributed on the surface. After the forms are sent on a baking sheet in a preheated oven.
Rye flour
Rye bread is quite popular in Russia and not only. Cooking rye flour is not difficult, but it tastes no worse than any other.
For cooking you will need:Rye flour Eggs Baking powder Salt Butter 300 g 2 pcs. 0.5 tsp To taste 25 g
- First you need to melt the butter, drive the eggs into it and mix well.
- Baking powder and flour are sent there in batches.If the mass is soft, you can add more flour.
- Knead the cool dough. Pieces come off it, which fit into molds. Forms are sent to the preheated oven until cooked.
With sparkling water
It is quite possible to replace ordinary water with sparkling water. This will not spoil the taste, but will only get better.
To do this, you must:Wheat flour Eggs Butter Sugar Sparkling water Salt 2.5 tbsp. 2 pcs. 100 g 2 tsp 1 tbsp. To taste
- Water must first be cooled in the refrigerator. It should be almost icy.
- Flour is sifted and mixed with salt, sugar (for color, you can add turmeric).
- The pre-softened oil is sent there.
- Eggs are driven in and mineral water is poured, after which the mixture mixes well and the steep dough is kneaded.
- First, put the dough in the refrigerator for half an hour. After that you can tear it in small pieces and put it in molds.
- Forms are sent to the preheated oven until ready.
Choux pastry for tartlets
Choux pastry is less commonly used for baking tartlets. But this does not mean that this dough is less tasty. And at the same time, the taste in some cases is even better. Great for making sweet tartlets.
For cooking you need:Wheat flour Eggs Milk Butter Salt Sugar 500 g 6 pcs 2 tbsp. 100 g To taste To taste
- Tartlets are good in that they are ideal for both everyday and holiday dinner. Fortunately, in our time there are many varieties of fillings for tartlets of any prosperity. The oil is pre-heated and beaten with eggs.
- Milk is poured, whipped again.
- This mass is placed on fire. Flour is poured there proportionally, mix well and cook over low heat.
- You can remove from the fire when the mass becomes sufficiently dense. It must be so dense that it is difficult to interfere.
- Leave to cool, after pouring some more flour and kneading.
- The dough is neatly laid according to the molds and sent to the preheated oven until ready. Https: //www.youtube.com/watch? V = Jec7ImBrVoA
