1 Divide the filling among the lined tartlet pans; sprinkle with the olives.
2 Cut large circles of pastry and use to line the tartlet tins.
3 She focuses on her little tartlet , the pastry crumbling in her mouth.
4 Remove the foil and weights and carefully separate the tartlet pans.
5 Roll out Crisco Plain Pastry and line small tartlet tins thinly with it.
6 Roll out, cut with cutter and line Criscoed tartlet tins with the rounds.
7 Line each tartlet shell with foil and fill with pie weights.
8 Alexia reached for a treacle tartlet and popped it into her own mouth.
9 Bake the tartlet cases for about 10 minutes until deep gold, but not brown.
10 You will need four lightly greased 10cm mini tartlet tins.
11 Add a spoonful of harissa cheese filling to each tartlet .
12 Gently press the dough into a tartlet pan and trim off the excess pastry.
13 And it is turning as sour as a rhubarb tartlet .
14 The real reason she couldn't leave was Susie-hersad little face above the tartlet .
15 Roll out the pastry and use to line six lightly greased 10cm mini tartlet tins.
16 Have ready six 4-inch-diameter tartlet pans with removable bases.
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