![]() Ideally, you want just a little golden color on the edges of the tart shells. Step 5 – Place the muffin tin in the oven for 10 – 12 minutes. This lets steam escape while the shells are baking. Step 4 – Using a fork, prick the bottom of the shell a few times. NOTE: the dough will shrink in baking, so it needs to start bigger than you think it should. If the sides of the dough curl, just push them against the side of the muffin tin. The dough will form a cup and fit the sides of the muffin tin. It does a better job than pushing with your fingers (nails) on the dough. It’s used to “tap” or flatten dough into a tart pan, muffin tin or pie plate. In case you don’t know, a tart tapper is a wooden tool with a round, but flat edge at each end. Story: when I explained to my Bible Study ladies how I made the tarts when I got to the part about tart tappers, they all said “what’s a tart tapper”? So I showed them mine. Step 3 – Center one circle over the muffin tin and push down using the large end of the tart tapper. It gives the edge a look like pinking shears. For the standard-size tart shells, I used my serrated cookie cutters. Step 2 – For a standard size muffin tin, use a 4 1/2-inch round cookie cutter to cut out the circles of dough. ![]() ![]() You don’t have to use a rolling pin or flour on your counter. Step 1 – Unwrap and roll out the pie crusts. For this easy dessert, I’m just using a standard muffin pan. Usually, tarts are made using a tart pan, which is like a cake pan with a ruffled edge and a removable bottom.
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