The next two lessons were huge baking days! We made biscuits, scones, linzers and Bretons! I had never heard of a linzer before and just assumed we were making linzer cookies – sugar sandwich cookies, filled with jam, and dusted with powdered sugar. But there is actually a linzer tart as well, which I have to say is much more delicious than the inferior linzer cookie.
In addition to all of those, we also got to make tartlettes, which have always held a special place in my heart. They are just the most adorable little things, each decorated in a unique and scrumptious way teasing dessert lovers the world over. But, I’ve always shied away from making them at home as it is such a pain to fill each tartlette pan with dough. However, in class I learned a really easy way to fill tartlette pans so that might all change!
To fill tartlette pans:
- Gather all of the tartlette pans together, leaving about ¼” between each pan.
- Roll out one piece of dough large enough to cover the entire tartlette pan area.
- Pick up the dough and lay it over all of the tartlette pans together.
- After they are covered in dough, push all of the pans together which will give a little give to the dough.
- Press the dough into each pan, using an extra piece of dough as a helper, and make sure the dough is pressed into all of the pan crevices.
- Press down on the dough and all the lips of the pans to cut the dough.
There you have! In about 10 minutes, you can have 100 tartlette pans filled!