Prepare the recipe for Tartlet Shells found on page 109 of one of our favorite kids cookbooks, American Girl Baking. Don't have the book? The recipe can also be found below!
The Challenge: make a filling that tells us who you are! Then, bring your unique tartlets to share and discuss on April 18th at 2pm. Ages 8+
1 large egg yolk
3 Tablespoons ice water
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/8 teaspoon salt
1/2 cup(1 stick) cold, unsalted butter, cut into small pieces
In a small bowl, whisk the egg yolk, ice water, and vanilla until combined. In a food processor, pulse together the flour, granulated sugar, and salt. Scatter the butter pieces over the dry ingredients and pulse until the mixture resembles coarse cornmeal. Add the egg yolk mixture and pulse just until the dough clumps together.
Transfer the dough to a clean work surface, pat it into a ball with your hands, and flatten into a disk. Wrap the disk tightly in plastic wrap and refrigerate until chilled and firm, at least 30 minutes or up to overnight.
Spray the cups of a standard 12-cup muffin pan with nonstick cooking spray.
Sprinkle a clean work surface with flour. Unwrap the dough disk and place it on the floured surface. Sprinkle the top of the dough with a little more flour. Flour a rolling pin and roll out the dough until it is about 1/8” thick. Sprinkle more flour under and over the dough as needed so it doesn’t stick. Using a 4” round cookie cutter, cut out 12 rounds. Line each cup of the prepared muffin pan with a dough round, easing it in, then patting firmly into the bottom and up the sides of the cup. Once you’ve lined all the cups, freeze the tartlet shells in the pan until firm, about 30 minutes.
Place an oven rack in the lower third of the oven and preheat the oven to 375 degrees F.
Place the pan in the oven and bake the tartlet shells until golden brown, about 15 minutes. Ask an adult to help you remove the pan from the oven and set it on a wire rack. Let cool completely, then carefully lift out the tartlet shells and set them on a large, flat serving plate to cool.