In a crunch, you can make this recipe in a muffin tin! They will be smaller, but you’ll get the same taste and consistency. While I definitely think that mini tart shells are a great investment, especially if you do a lot of baking, I can understand if you don’t have them at home. What Can I Use If I Don’t Have A Mini Tart Pan? Allow to cool and add any filling you like! Place the mini tart shells filled with your pate sucrée into the oven and bake for 15 minutes, or until they turn golden brown. Prick holes in the base using a fork so that the shells won’t crack as they bake. You also want a bit of it to come up on the sides of the tart mold. Allow it to cool slightly, then press the dough into each shell with your fingers. Evenly divide the dough into the 6 individual tart shells using a spoon or an ice cream scoop. You want to end up with a ball that pulls away from the sides of the bowl. Carefully remove the bowl from the oven or microwave and add the flour while stirring quickly (use a wooden spoon). You can do the same, or simply microwave the bowl on High for 8 minutes. David’s recipe calls for placing the bowl in a 410 degrees F oven for 15 minutes, or until the butter begins to bubble and the mixture browns on the edges. Using a medium-sized ovenproof bowl (I swear by Pyrex), combine the butter, oil, water, sugar, and salt and mix. Measure out the flour and keep it in a bowl that you can set aside for now. Preheat your oven to 410 degrees F and make sure that your individual tart shells are in place. If you don’t have them, head to the FAQ section to learn what to do.
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