How to bake tartlets at home without molds?

Tartlets - small baskets of different dough - look spectacularly on the festive table. They are not only beautiful, but also stable (in contrast to some sandwiches) carry a filling. They pleasantly crunch, they are convenient to take in hands. One is hygienic enough. Because tartlets have long become a must-have attribute of buffets. They can be purchased at the store: puff, sand. But your snack will be much more delicious if you prepare baskets yourself. This article will thoroughly explore how to bake tartlets at home without molds. The recipe with the photo will make the process of making baskets more accessible for understanding. We will also give some interesting ideas for preparing tartlets without dough.

The history of the appearance of snacks

The word "tartelette", of course, is of French origin. But there is information that similar to the tartlet basket of dough with a variety of snacks served at feasts in ancient Rome. In the Middle Ages various delicacies were filled with tiny open pies. These predecessors of modern tartlets called pathe. The French invented a variety of variants of these pies, and each class was given high-sounding names: the dukes to whose table they were served (a la Mazarin, Bouillon, etc.) or the city in which the recipe saw the light (de Chartres - with partridge, d 'Amiens - with a duck, de Dieppe - with a halibut). But what a cook at the end of the XIX century came up with how to bake tartlets at home is not known. History has not kept the name of this ingenious chef. Unlike the pathe, baskets can be procured for future use and filled with various snacks, salads, pates.

What are tartlets?

Preferably, the baskets are baked from a sand or puff pastry. But this is not an indisputable canon. Baking tartlets at home can also be made from cheese, curd or unleavened dough, on sour cream or kefir. There are also very original recipes of baskets from red, black or white boiled rice, raw potatoes or puree, from rye bread. Tartlets are cold and hot; Fresh, salty or sweet. In most cases already prepared baskets are filled with various snacks - vegetable, fish, meat salads, pates, caviar. But there are also so-called complex tartlets. In them, the basket is baked together with the filling and served hot. These complex tartlets are very nourishing and may well replace the main dish. About a great variety of fillings it is not necessary to say: starting with banal olivier and ending with glazed fruit or jellied. But in the issue of fillers for baskets there are clear rules. They should be touched at least in passing.

What can and can not be put in a basket of dough

Before you bake tartlets at home, you need to think about the filling. Not everyone is fit to be put in a basket. First, estimate the size. Salad from large-sliced vegetables, large pieces of meat or fish will look unesthetically and constantly fall out of the tartlet. Secondly, estimate the density of the filling. You're going to put it on the dough. If the filling is too liquid (salads with plentiful dressing, boiled or braised fish), it will soak the basket. In this regard, the tartlet will not only lose its remarkable crunch, but it may even collapse. A good filling will be cheese, seafood, pâté. To ensure a large waterproof tartlet, they still grease a raw egg with a warm egg. If the filling is planned to be cold, the bottom of the baskets is filled with a small amount of butter. Julienne should be well thickened before making them a filling for tartlets. Canned fruit to spread in baskets should be immediately before serving to the table.

Basic recipe

It's time to learn how to bake tartlets at home. You can see the photo of some steps of this process in this article. Sieve through a sieve in a bowl of flour. We add a pinch of salt. Highly cooled butter (one hundred grams) chopped or quickly rubbed to flour. Mix to make a rough crumb. We add the egg yolk. If tartlets are planned sweet, then there is a sense to mix it with a spoonful of sugar. Gradually add a few spoons of water. You should get a cool shiny dough. We remove it for half an hour in the refrigerator. Then dough quickly rolled into a thin layer. The edges of the molds are cut out pieces. We put the dough, send it to the refrigerator for another half an hour. Preheat the oven 220 degrees. At the bottom of the tartlets we fill the peas so that the dough does not swell. We bake baskets for about a quarter of an hour.

Something about molds

In the markets and now you can buy tin corrugated baskets of artisanal work. They are cheap and you can buy them enough to set them all the baking tray. However, when working with tin cans, serious problems can arise. Dough can stick to the walls and bottom firmly. And the sand base is a rather fragile thing. If you think how to bake tartlets at home, having tin cans, you need to know a few secrets. Lubricate the bottom and sides, carefully working all corrugated, margarine, and then powder with flour. Now you can lay the dough. Turn the mold over the layer, press it down with your hand. Tin edges themselves will cut the circle. Now it remains only to put it in shape. Puncture a couple of times with a fork or pour peas. Ready-made tartlets should be allowed to cool slightly, and then extracted from the mold. But do not overdo it, otherwise the products will stink with tin. It is best to use molds made of non-stick metal or silicone. Then neither margarine nor flour is required.

How to bake tartlets at home without molds

But what if we do not have silicone or even tin cans at our disposal? Maybe we should abandon the idea of preparing holiday tartlets? Or surrender to the mercy of the food industry and buy ready-made dough baskets (often tasteless and not crunchy at all)? Do not be in a hurry to get upset. If you know how to bake tartlets at home without molds, you can prepare your original baskets. Of what? Yes from the test! We roll it into the layer. We work not with a rolling pin, but with a bottle filled with ice water - we need a cold dough. We put a wide glass on the layer. Cut the circle. We put a narrow glass on it. Press. It turns out a small circle and a ring. We beat the egg in the bowl. In the oven it will work like glue. The lower edge of the ring is dipped in an egg and attached to a mug-bottom. It turned out a bowl with sides. We put the bakery with the products in the fridge, and then we send it to the preheated oven.

How to bake tartlets at home without puff pastry molds

To simplify matters, you can buy a ready-made base in the store. Defrost, roll out. If you do not have molds, you can bake the strands - large or small cakes of puff pastry, and then stuff them to your choice. But you can also try to give the products the shape of the basket. To bake tartlets at home, you need to cut a large circle, put in the center of the bottom of a thin glass and form around it from the dough corrugated side.

Non-traditional tartlets

Do not forget that at the disposal of the housewives there is also such a wonderful product as foil. From aluminum layers it is possible, in the presence of skill, to make plates of any shape and size. And you can and do not use the test. How to bake tartlets at home without a flour base? Scrub the potatoes, salt it. Molds of metal or foil grease with lean oil. Tack raw potatoes to make baskets. In the center lay out the filling, which requires a short heat treatment. Bake in the oven at 240 degrees for 20-25 minutes.