Tartlets, small baskets made of dough, will unusually decorate the festive table. Snacks in tartlets are an elegant solution for a buffet table when guests do not have the opportunity to use cutlery while sitting at the table.
It is necessary
-
- 3 cups flour;
- 1 egg;
- 1 tbsp vodka;
- water;
- 1/4 tsp salt;
- 3 tsp vinegar 9%;
- 200 g butter;
- 50 g flour for butter.
Instructions
Step 1
Wash and break the egg into a container with a volume of at least 250 milliliters, stir, add vodka and add water so that the total volume of the mixture is 250 milliliters, stir. Pour into a bowl, add vinegar, stir, add salt and stir until completely dissolved.
Step 2
Pour the flour through a sieve very gradually, while stirring the mixture with a spoon, and knead first in a bowl and then on the table to a homogeneous, rather dense dough so that it easily falls off your hands and feels like soft wax to the touch. Wrap the finished dough in plastic wrap or put in a plastic bag and let sit for 1-2 hours at room temperature.
Step 3
Chill the butter in the refrigerator, cut into cubes, pour 50 g of flour over the butter through a sieve and mix with a fork or blender to form a smooth buttery ball. Place it on a piece of baking parchment or cling film, cover with a second piece of parchment or cling film, and roll it into a thin cake. Put the dough and butter pancake in the refrigerator for 15-20 minutes.
Step 4
Take the dough out of the refrigerator, roll it into a layer 5-7 millimeters thick, put an butter cake on it (it should take about 2/3 of the area of the layer) so that 2-3 centimeters "fields" remain from the edges. Cover the butter cake with the free part of the dough, pinch the edges. Cover the dough with cling film and refrigerate for 15-20 minutes.
Step 5
Sprinkle flour on the work surface, remove the dough from the refrigerator, put the short side of the rectangle towards you, dust with flour, gently and moderately several times so as not to push or tear the dough, press with a rolling pin on all surfaces of the layer from the center to the edges. Roll out the dough with quick, gentle movements with a noticeable force from the edges to the center, then from the center to the edges to get a layer about 10 millimeters thick, sweep away excess flour from the surface of the layer with a soft brush.
Step 6
Unroll the dough with its wide side towards you, tuck the left side of the dough so that the edge is in the middle of the layer. Cover both layers with the right side of the dough for three layers. Turn the dough with the short side towards you and roll it in one direction to a thickness of 8-10 millimeters.
Step 7
Fold the dough again in the same way as the first time, put in the refrigerator for 15-20 minutes, covered with cling film. Dust the dough with flour, roll it out again to a thickness of 5-8 millimeters, fold it three times again, put it in the refrigerator for 15-20 minutes and roll it out for the last time to a thickness of 5-7 millimeters.
Step 8
Take tartlet tins, cut out the same circles of a suitable size from the dough with a knife or glass, grease the tins with butter, put dough circles in them and gently rub with your fingers so that the dough tightly covers the bottom and edges of the tins. Sprinkle dry peas, rice or beans over the dough to keep the tartlets in shape when baked. Preheat the oven to 180-200 ° C, bake the tartlets for about 20 minutes.
