Tillie Doyle
Baking is a fun activity, but it can be frustrating when a recipe calls for a pan you don't have. Luckily, it is possible to make tarts in a muffin pan. Muffin pans are versatile and can be used to make tarts, specifically miniature tarts or tartlets. This guide will explain how to make tarts in a muffin pan, including the necessary ingredients and steps for preparing the pastry dough, lining the muffin pan, and baking the tarts. By following these steps, you can create delicious and beautiful miniature tarts without the need for a specialised tartlet pan.
| Characteristics | Values |
|---|---|
| Muffin pan substitute | Regular non-stick muffin pan |
| Muffin pan lining | Paper liners, baking paper |
| Dough thickness | 1/8 inch (3mm) |
| Dough chilling time | 1 hour minimum, 24 hours maximum |
| Oven temperature | 325°F-350°F (160°C-176°C) |
| Baking time | 15-25 minutes |
| Filling | Baked or unbaked |
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What You'll Learn
Preparing the pastry
In a mixing bowl, whisk together the dry ingredients, then add the butter. Mix until the mixture resembles coarse breadcrumbs or pebbly sand. You can use a fork, a pastry cutter, or your hands for this step. Next, add the egg and a small amount of milk, mixing until the dough begins to clump together. The amount of milk needed may vary depending on the consistency of your dough; add just enough for the dough to stick together easily.
Once your dough is mixed, form it into a ball and flatten it slightly into a disc. Dust your work surface and the dough with flour, and roll the pastry out to about 1/8 inch thick, turning and dusting with more flour as needed. It's important to roll the dough thinly and evenly to ensure your tarts bake consistently.
Now you're ready to cut out your pastry circles and line your muffin pan. Cut circles that are slightly larger than the openings of your muffin pan. You can use a cookie cutter or the rim of a glass for this. Gently transfer the pastry circles to the muffin pan, using a spatula if needed, and press them into the corners to form shells. It's important to ensure there are no air bubbles between the pastry and the pan.
Before baking, the pastry shells need to be chilled. Cover and chill the lined muffin pan in the fridge for at least two hours, or overnight. Chilling is a crucial step, so don't be tempted to skip it!
Once chilled, you can blind bake your pastry shells. Prick the bottoms of the shells with a fork, then line each one with a small piece of baking paper and fill with baking beads, beans, rice, or pie weights. Place the muffin pan in the preheated oven and bake for 15-20 minutes, or until the shells are lightly puffed and golden brown. Remove the baking weights and paper, and bake for an additional 2-10 minutes, depending on whether your filling will be baked or not.
Allow the pastry shells to cool completely before filling with your chosen garnish. And that's it! Your pastry is now ready to be filled and served.
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Lining the muffin pan
Firstly, prepare your pastry dough by mixing the dry ingredients ( flour, salt, and icing or confectioner's sugar) and wet ingredients ( unsalted butter, egg, and flavourings like vanilla extract or lemon zest). You can use a food processor or mix by hand.
Next, roll the dough into a thin disc, about 3mm or 1/8 inch thick. Use a cookie cutter to cut out circles that are about 2 cm wider than the openings of your muffin pan. Gently slide each circle of pastry into the muffin pan, carefully pressing it into the bottom and sides to ensure no air bubbles are trapped.
Before baking, it is essential to chill the dough. Cover and chill the lined muffin pan in the fridge for at least 2 hours or preferably overnight. This step helps the dough relax and prevents shrinking during baking.
After chilling, you can preheat your oven to 325-350°F (depending on your recipe). Prick the bottom of each shell with a fork to prevent the dough from puffing up during baking. Then, line each shell with a small piece of baking paper, scrunching it to fit snugly. Fill the lined shells with baking beads, beans, rice, or pie weights.
Now, your muffin pan is ready for blind baking. Place the pan in the preheated oven and bake for about 15-20 minutes. Remove the baking weights and bake for an additional 15 minutes or until the tartlet shells are fully baked and golden brown.
Finally, let the tartlet shells cool completely before filling them with your desired garnish or filling.
Remember, the key to lining a muffin pan for tarts is to take your time, ensure the dough is chilled, and create a smooth and even lining in the pan.
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Filling the tarts
Filling tarts is the fun part, as you can fill them with anything you like. Whether you are making savoury or sweet tarts, there are endless options for fillings.
For savoury tarts, you could fill them with shredded cheese and onion or garlic powder, or even make mini quiches with a savoury shortcrust pastry. You could also add some caramelised nuts to your savoury tarts for a sweet and salty flavour.
For sweet tarts, you can fill them with any number of creams, fruits, or chocolates. Lemon curd, orange, chocolate, blueberry mousse, or chocolate ganache are all delicious options. You could even make a chocolate orange tart, or fill them with pastry cream, sweetened cream cheese, or mascarpone. For a simple finish, you could dust your tarts with powdered sugar, or melt some chocolate and drizzle it on top.
If you are baking your filling, you will need to blind bake your pastry shells first. Then, simply fill your pastry shells with your chosen filling and bake for 2-3 minutes to set the filling and brown the bottom of the pastry. If your filling doesn't need to be baked, bake the shells for 7-10 minutes or until golden brown.
Tarts are usually best served on the day they are made, so it's best not to fill them too far in advance.
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Baking the tarts
To make tarts in a muffin pan, you will need to prepare the pastry, and then line the muffin pan with it.
First, prepare your pastry dough. You can use a Pâte Sablée, Pâte Sucrée (Sweet Shortcrust Pastry), or even a Savoury Shortcrust Pastry. In a mixing bowl, whisk together your dry ingredients: flour, powdered sugar, and salt. Then, add your wet ingredients: cold, cubed, or grated butter, and mix until the mixture resembles coarse breadcrumbs or pebbly sand. You can use a fork, pastry cutter, or your hands for this step. Next, add an egg (cold and beaten) and ice water, mixing on low speed until the dough begins to form clumps. Use your hands to form the dough into a ball, handling it as little as possible.
Once your pastry is ready, roll it out. Place the dough between two sheets of baking paper and roll it into a thin disk, about 1/8 inch (3mm) thick. Then, place the disk on a flat tray and chill it in the fridge for at least an hour, or up to 24 hours.
After the dough has chilled, remove the baking paper and cut out circles of pastry that are slightly larger than the openings of your muffin pan. Gently transfer the circles of dough to the muffin pan, using a spatula if needed. Press the dough into the corners of the pan to form the tart shells.
At this point, you will need to chill the lined muffin pan again. Cover it and place it in the fridge for at least 2 hours, or overnight. Do not skip this step, as it is important for the pastry to be very cold before baking.
Preheat your oven to 325°F-350°F (160°C-180°C). While the oven is preheating, place the muffin pan in the freezer.
Before baking, you will need to dock the pastry by pricking the bottom of each shell with a fork. This helps to prevent the crust from puffing up too much during baking and ensures even cooking. Then, line each tartlet shell with a small piece of baking paper, scrunching it to fit snugly inside the shell. Fill the lined shells with baking beads, beans, rice, or pie weights.
Now, you are ready to bake your tart shells. Place the muffin pan in the preheated oven and bake for 15-20 minutes. Then, remove the baking weights and the paper liners. If your filling will be baked, return the shells to the oven for another 2-3 minutes to set and brown the bottoms. If your filling won't be baked, bake the shells for an additional 7-10 minutes, or until they are golden brown.
Once the tart shells are baked to your desired level of doneness, remove them from the oven and allow them to cool. Leave the shells in the pan for 2-3 minutes, then carefully transfer them to a wire rack to cool completely.
Your mini tart shells are now ready to be filled with your choice of filling! You can fill them with pastry cream, lemon curd, chocolate mousse, or any other filling of your choice. Enjoy your delicious mini tarts!
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Storing the tarts
Chilling the Pastry
Before lining the muffin pan, it is important to chill the pastry. Place the pastry between two sheets of baking paper and roll it out to a thickness of about 3mm (1/8 inch). Put it on a flat tray and chill it in the fridge for at least an hour or up to 24 hours. This step helps to prevent the pastry from shrinking or puffing up too much during baking.
Chilling the Lined Muffin Pan
Once you've lined the muffin pan with the pastry, it's important to chill it again. Cover the pan and place it in the fridge for at least 2 hours or even overnight. This step helps to ensure that the pastry retains its shape during baking.
Baking the Tart Shells
Preheat your oven and place the muffin pan in the freezer while it heats up. Line each tart shell with baking paper and fill them with baking weights, rice, or beans. Bake for 15 minutes, then remove the weights and bake for an additional 15 minutes or until the shells are fully baked. Leave the shells to cool completely before filling them.
Storing Baked and Unfilled Tart Shells
The baked and unfilled tart shells can be stored at room temperature for up to 3 days. Keep them covered with a tea towel or in an airtight container. This ensures they stay fresh and crisp.
Storing Filled Tarts
Once you've filled your tarts, you may need to store them in the fridge, depending on the type of filling. If the filling is perishable, such as cream or fresh fruit, it's best to keep the tarts refrigerated.
Freezing Unbaked or Baked Tart Shells
If you want to freeze your unbaked or baked tart shells, place them in the muffin pan and put them in the freezer. Once they're frozen, transfer them to a container until you're ready to use them. This way, you can enjoy fresh-baked tarts whenever you like!
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Frequently asked questions
Yes, you can make tarts in a muffin pan. They will be miniature tarts, which are great for parties or picnics.
The ingredients for the pastry depend on the recipe you are following. Some common ingredients include flour, sugar, salt, butter, eggs, and flavourings such as vanilla extract or lemon zest.
First, mix your dry ingredients in a bowl. Then, cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Next, add the egg and water and mix until the dough begins to form clumps. Form the dough into a ball and chill it in the fridge. Once chilled, roll out the dough and cut it into circles that are slightly larger than the openings of your muffin pan.
Line your muffin pan with paper liners or butter. Gently transfer your pastry circles into the pan, pressing them into the corners to form shells. Prick the bottoms of the shells with a fork and chill for at least 2 hours or overnight. Preheat your oven to 325-350°F and bake the shells for 15-20 minutes, or until they are golden brown.
You can fill your tarts with anything you like! Some popular options include lemon curd, chocolate mousse, pastry cream, fruit, custard, or peppermint chocolate.
