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Piecrust Dough for Tartlets

This dough is useful for making mini-tartlets for hors d'oeuvres.

  • Yield: Makes enough for 50 tartlets

Source: Martha Stewart Weddings, Summer 2003


  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 5 tablespoons solid vegetable shortening
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces
  • 6 tablespoons ice water


  1. In food processor, pulse flour, sugar, salt, vegetable shortening, and butter until mixture resembles coarse meal, 8 to 10 seconds. Add ice water gradually; pulse until dough just comes together.
  2. Divide dough in half; flatten into disks. Wrap in plastic. Chill 1 hour or overnight.

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