For ease of preparation, we recommend using tart pans with removable bottoms. For this recipe, Wilton 4.75-inch round tart pans work best, but smaller pans or petit four molds also work for little bite-sized treats. Pate brisee dough makes a wonderfully light and flaky shell; however, any tart dough can be substituted.
Makes 4 small tarts
An example of docking and rolling the dough so it comes just above the edge of the pan.
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