I made this in three tart sizes: the mini-cupcake pans, the "muffin top" pans and the regular cupcake pans. I baked them 15 minutes at 325, unfilled. Nice, flaky crust and you do not need to vent and weight as with regular pie crust. I suggest working the dough so it is rather thin and up the sides of the mini and muffin tins. For the muffin-top pan, I just spread it to fill the space. Each shape is good for a purpose. Minis filled with something like PASTRY CREAM from this site or a fruit filling. The larger ones would be better for salads for more savory fillings. Overall, though, this crust is outstanding and so very versatile.
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I made this in three tart sizes: the mini-cupcake pans, the "muffin top" pans and the regular...