10 tablespoons very cold unsalted butter, cut into cubes
1 tablespoon very cold water
1 tablespoon unsalted butter, softened
Instructions
Spray 6 (3½-inch) tartlet pans* lightly with baking spray. Place tartlet pans on a rimmed baking sheet.
In the work bowl of a food processor, combine flour, granulated sugar, confectioners’ sugar, and salt, plusing to blend. Add cold butter, pulsing until it resembles peas. Add very cold water, pulsing until a dough forms.
Turn out dough onto a lightly floured surface, and shape into a disc. Wrap dough securely in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 375°.
Unwrap and place dough on a lightly floured surface. Using a rolling pin, roll dough to a ¼-inch thickness. Using a 4½-inch round cutter, cut 6 rounds from dough, rerolling scraps once. Being careful not to stretch dough, center a dough round atop each prepared tartlet pan. Lightly press dough rounds into bottoms of tartlet pans, and stand dough up against sides of pans. Using a rolling pin, roll over tops of tartlet pans to trim excess dough. Using large end of a chop-stick, press dough into indentations in sides of tartlet pans. Place tartlet pans in freezer for 15 minutes.
Coat a 9×6-inch piece of foil with softened butter. Cut foil into 6 (3-inch) squares. Place a foil square, butter side down, in center of each prepared tartlet pan, and place ceramic pie weights or dried beans atop each foil square.
Bake for 10 minutes.
Carefully remove pie weights and foil. Using a fork, prick bottoms of tartlet shells.
Bake until light golden brown, approximately 15 minutes. Let cool completely before carefully removing tartlet shells from pans.
Use immediately, or store at room temperature in an airtight container for up to a day.
Notes
* We used Gobel 3.5-inch nonstick tartlet pans, available from Sur la Table, 800-243-0852, surlatable.com.
Recipe by TeaTime Magazine at https://teatimemagazine.com/raspberry-tartlets-recipe/