I saw a recipe in a magazine at the grocery store last week that used Pillsbury sugar cookie dough to make mini tart shells. It described that the dough will puff up in the middle, and to use the handle of a wooden spoon to push down the puff to form a hollow in the shell part way through the baking. I've searched everywhere, and can't find the recipe. Has anyone come across this idea, or have any specific instructions on how to make them? Many thanks for a reply.
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ISO: ISO Directions to use Pillsbury sugar cookie dough to make tartlets...
- Thread starter marianne
- Start date
In Search Of:
Just found this one for Lemon Tarts at www.pillsbury.com (click link for photo)
Lemon Tarts
Prep Time: 40 min ; Start to Finish: 55 min
Makes: 24 tarts Nutrition Information
These dainty little tarts are perfect for a bridal shower or wedding reception. Candy violets or small candy flowers can be used as a garnish. They can be purchased at specialty housewares stores, craft stores, bakeries or from cake decorating mail order catalogs.
Crust
3 inches Pillsbury® Refrigerated Sugar Cookies (from 18-oz. roll)
Filling
1 medium lemon
3/4 cup sugar
6 tablespoons butter or margarine
2 eggs, beaten
1 . Heat oven to 350°F. Lightly grease 24 small tart pans or miniature muffin cups. Remove cookie dough from wrapper. Place 1 rounded teaspoon of dough in each tart pan; gently press in bottom and up side. Place tart pans on cookie sheet.
2 . Bake at 350°F. for 7 to 9 minutes or until light golden brown. Cool 1 minute; carefully remove cookie tart shells from tart pans and place on wire racks.
3 . Grate peel from lemon (about 4 to 5 teaspoons); set aside. Squeeze juice from lemon, adding water if necessary to equal 1/4 cup; place in 2-quart saucepan. Stir in sugar and butter. Heat over medium heat until butter is melted. Remove from heat; stir in beaten eggs. Cook over low heat, stirring constantly, until mixture thickens. Stir in lemon peel. Cool slightly, about 15 minutes. (Lemon filling can be refrigerated at this point until ready to serve).
4 . To serve, spoon about 1 tablespoon lemon filling into each cookie tart; place on serving plate.* Garnish as desired.
Tip: Any remaining lemon filling can be stored in the refrigerator up to 1 week and used as a spread on muffins or English muffins.
One reviewer's comments: This recipe is a HIT at all family functions, everyone gobbles them up before the main course is even served! It's not very easy the first couple times, the cookies were a little complicated. I found the best way to make the shells is to make a little ball out of the cookie dough, then flatten it in to a pancake and use that to line the muffin cups. To remove the baked cookies from the pan, twist it a little first, then it won't break. I thought the filling took a long time to cook also, it's hard to get it the right consistency but it is worth it when it's done, these tarts are delicious!
http://www.pillsbury.com/recipes/ShowRecipe.aspx?rid=29081
Lemon Tarts
Prep Time: 40 min ; Start to Finish: 55 min
Makes: 24 tarts Nutrition Information
These dainty little tarts are perfect for a bridal shower or wedding reception. Candy violets or small candy flowers can be used as a garnish. They can be purchased at specialty housewares stores, craft stores, bakeries or from cake decorating mail order catalogs.
Crust
3 inches Pillsbury® Refrigerated Sugar Cookies (from 18-oz. roll)
Filling
1 medium lemon
3/4 cup sugar
6 tablespoons butter or margarine
2 eggs, beaten
1 . Heat oven to 350°F. Lightly grease 24 small tart pans or miniature muffin cups. Remove cookie dough from wrapper. Place 1 rounded teaspoon of dough in each tart pan; gently press in bottom and up side. Place tart pans on cookie sheet.
2 . Bake at 350°F. for 7 to 9 minutes or until light golden brown. Cool 1 minute; carefully remove cookie tart shells from tart pans and place on wire racks.
3 . Grate peel from lemon (about 4 to 5 teaspoons); set aside. Squeeze juice from lemon, adding water if necessary to equal 1/4 cup; place in 2-quart saucepan. Stir in sugar and butter. Heat over medium heat until butter is melted. Remove from heat; stir in beaten eggs. Cook over low heat, stirring constantly, until mixture thickens. Stir in lemon peel. Cool slightly, about 15 minutes. (Lemon filling can be refrigerated at this point until ready to serve).
4 . To serve, spoon about 1 tablespoon lemon filling into each cookie tart; place on serving plate.* Garnish as desired.
Tip: Any remaining lemon filling can be stored in the refrigerator up to 1 week and used as a spread on muffins or English muffins.
One reviewer's comments: This recipe is a HIT at all family functions, everyone gobbles them up before the main course is even served! It's not very easy the first couple times, the cookies were a little complicated. I found the best way to make the shells is to make a little ball out of the cookie dough, then flatten it in to a pancake and use that to line the muffin cups. To remove the baked cookies from the pan, twist it a little first, then it won't break. I thought the filling took a long time to cook also, it's hard to get it the right consistency but it is worth it when it's done, these tarts are delicious!
http://www.pillsbury.com/recipes/ShowRecipe.aspx?rid=29081
Yes, I found this one on the internet, but it didn't describe mashing down the dough in the pans...
I tried to make tartlets using the dough, but they filled up the cups too much, and I ended up smooshing down the dough in the middle of the cup with my finger. Then I saw a recipe that used the sugar cookie dough, and it described a way to correct this problem of the dough puffing up in the middle of the tart. Of course, I can simply try to make these tarts again without specific directions, but I wish I had the directions to make them come out right without experimenting. Thank you so much for your search.
I tried to make tartlets using the dough, but they filled up the cups too much, and I ended up smooshing down the dough in the middle of the cup with my finger. Then I saw a recipe that used the sugar cookie dough, and it described a way to correct this problem of the dough puffing up in the middle of the tart. Of course, I can simply try to make these tarts again without specific directions, but I wish I had the directions to make them come out right without experimenting. Thank you so much for your search.