TARTLET SHELLS

 

1 cup white whole-wheat flour*

1/4 tsp salt
5 tbsp cold butter, cut-up
2 tbsp sesame seeds
1 to 2 tbsp cold water
1/2 tsp cider vinegar

Place both flours and the salt in a food processor; pulse until blended.  Add the butter and sesame seeds; pulse until blended.  With the food processor running, add 1 tablespoon of the water and the vinegar; process until the mixture forms a ball, adding more of the water if needed.  Remove dough and shape into a log.  Wrap in plastic wrap and refrigerate for half an hour.

Remove dough from refrigerator and press 1 1/2 teaspoonful of dough into each ungreased miniature muffin cups, pressing gently over bottom and up sides of the cup.  Prick the bottom and sides of the dough with a toothpick or fork.  Bake at 400 degrees for 10 minutes or until the edges are lightly browned.  Allow shells to cool in the pan on a wire rack for 5 minutes before carefully removing to wire rack to cool completely.

To serve, fill with your favorite shrimp, mushroom, meat filling or fresh fruit and use as appetizers or snacks.

*May use 1/2 cup white whole-wheat flour and 1/2 cup garbanzo bean flour.

Yield: 2 dozen shells

Note: Shells may be made up to 24 hours in advance and stored, after completely cooled, in an airtight container.

 

file photo.