Divide the filling among the lined tartlet pans; sprinkle with the olives.

Cut large circles of pastry and use to line the tartlet tins.

She focuses on her little tartlet, the pastry crumbling in her mouth.

Remove the foil and weights and carefully separate the tartlet pans.

Roll out Crisco Plain Pastry and line small tartlet tins thinly with it.

Roll out, cut with cutter and line Criscoed tartlet tins with the rounds.

Line each tartlet shell with foil and fill with pie weights.

Alexia reached for a treacle tartlet and popped it into her own mouth.

Bake the tartlet cases for about 10 minutes until deep gold, but not brown.

You will need four lightly greased 10cm mini tartlet tins.

Add a spoonful of harissa cheese filling to each tartlet.

Gently press the dough into a tartlet pan and trim off the excess pastry.

And it is turning as sour as a rhubarb tartlet.

The real reason she couldn't leave was Susie-hersad little face above the tartlet.

Roll out the pastry and use to line six lightly greased 10cm mini tartlet tins.

Have ready six 4-inch-diameter tartlet pans with removable bases.