Canapes (Savoury Cups)

Mini Tartlet Shells

Tartlet Pastry

Yield: 6 dozen

2 ½ cups all purpose flour

1/8 teaspoon salt

1/3 cup sugar

8 ounces unsalted butter, cold, cut in ¼-inch slices

1 large egg

1 teaspoon vanilla

1. Preheat oven to 350 degrees F. Place oven rack on lower 1/3 of oven.

2. In a processor, combine flour, salt and sugar. Add cold butter slices and process to consistency of cornmeal.

3. In a small bowl, whisk together the egg and vanilla. Add egg to flour and process until it forms a ball. Remove dough ball from processor and press together with heels of your hand until smooth and cohesive.

4. Arrange 24 ungreased 2-inch tartlet tins on a baking sheet.

5. Pinch off  a small piece of dough and press it into a ½ tablespoon measure, returning excess to the ball of dough. Roll the ½ tablespoon of dough into a ball and and press into tartlet tin. Repeat until all tins are filled.

6. With oven at 350 F, bake tartlets 12-15 minutes until golden brown. Remove and cool. When cool enough to handle, remove from tins.

7. Store in air tight container at room temperature up to one week.

Note: Well wrapped dough can be refrigerated for one week; freeze for one month.

http://verygoodrecipes.com/thanksgiving-challenge