- 12 tbsp butter
- 1 1/2 cup flour
- 1/2 tsp salt
- 1 egg, whipped
- 2 tbsp ice cold water
Mix the flour and butter, add salt, 1 whipped egg and 2 tbsp. cold water and knead it briefly. Leave the dough in the refrigerator for about 1 hour.
Butter and flour the backside of the muffinpan. Roll out the dough and cut it out in circles to fit the back of the muffinpan. Prick the dough with a fork and bake at for approx. 20-25 min at 395F.
The tartlets can be kept in an airtight container for approx. 2 weeks or till you are going to use them.
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