From Yankee – also under Chocolate-Caramel Tarts
Yield:
2 dozenIngredients
1-1/2 sticks (3/4 cup) unsalted butter
* 1/2 teaspoon table salt
* 1/4 cup sugar
* 2 cups flour
* 1 tablespoon cold water
* Nonstick cooking spray
Instructions
In a standing or electric mixer, cream together butter, salt, and sugar until fluffy and lightened in color. Add flour and water and mix just until combined. Roll dough into a ball, cover in plastic, and refrigerate 30 minutes (or overnight).
Heat oven to 375 degrees. Lightly mist mini-muffin pan (or mini-tart molds) with nonstick cooking spray. Roll dough out to 1/8-inch thickness. Cut into rounds with 2-inch cookie cutter (or cut to fit mini-tart molds). Gently press each round into prepared pan. Chill in refrigerator 30 minutes. Prick base of each tart with a fork. Bake 15 to 20 minutes or until golden brown. Let cool in tins on wire racks, then remove gently to fill. Yield: about 2 dozen tart shells.
