Tartlets, small baskets of dough, unusually decorate the holiday table. Appetizers in tartlets are an elegant solution for a buffet table, when guests do not have the opportunity to use cutlery while sitting at the table.
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You will need
-
- 3 cups flour;
- 1 egg
- 1 tbsp vodka;
- water;
- 1/4 tsp salts;
- 3 tsp vinegar 9%;
- 200 g butter;
- 50 g flour for butter.
Instruction manual
1
Wash and break the egg into a container with a volume of at least 250 milliliters, stir, add vodka and add enough water so that the total volume of the mixture is 250 milliliters, stir. Pour into a bowl, add vinegar, mix, add salt and mix until it dissolves completely.
2
Pour the flour through the sieve very gradually, at the same time stirring the mixture with a spoon, and knead first in a bowl, and then on the table a uniform, fairly dense consistency of dough, so that it easily lags behind your hands and feels like soft wax. Wrap the finished dough in cling film or put in a plastic bag and let lie for 1-2 hours at room temperature.
3
Cool the oil in the refrigerator, cut into cubes, pour 50 g of flour into the oil through a sieve and mix with a fork or using a blender to make a homogeneous oil ball. Put it on a sheet of parchment baking paper or on cling film, cover it with a second sheet of parchment or cling film, and roll it into a thin cake. Put the dough and butter pancake in the refrigerator for 15-20 minutes.
4
Take the dough out of the refrigerator, roll it into a layer of 5-7 mm thick, put an oil cake on it (it should take about 2/3 of the area of the formation) so that "margins" of 2-3 centimeters remain from the edges. Cover the butter cake with the free part of the dough, pinch the edges. Cover the dough with cling film and refrigerate for 15-20 minutes.
5
Sprinkle flour on the working surface, remove the dough from the refrigerator, put the short side of the rectangle on it, dust it with flour, gently, moderately several times so as not to push and break the dough, press the rolling pin across the surface of the formation from the center to the edges. Roll out the dough with quick, neat movements with a noticeable effort in the direction from the edges to the center, then from the center to the edges to get a layer with a thickness of about 10 millimeters, sweep the excess flour from the surface of the layer with a soft brush.
6
Turn the dough towards you with the wide side, turn the left part of the dough so that the edge is in the middle of the formation. Cover both layers with the right side of the dough - you get three layers. Turn the dough with the short side toward you and roll it in one direction to a thickness of 8-10 millimeters.
7
Fold the dough again the same way as the first time, put in the refrigerator for 15-20 minutes, covering with cling film. Sprinkle the dough with flour, roll again to a thickness of 5-8 millimeters, fold again three times, put in the refrigerator for 15-20 minutes and roll out for the last time to a thickness of 5-7 millimeters.
8
Take the tartlet molds, cut the same circles of the appropriate size from the dough with a knife or glass, grease the molds with butter, put the mugs of dough in them and gently press them with your fingers so that the dough fits the bottom and edges of the molds tightly. Pour dry peas, rice or beans onto the dough so that the tartlets keep their shape when baking. Preheat the oven to 180-200 ° C, bake tartlets for about 20 minutes.
- Dough for tartlets
- make tartlet dough