Nutmeg Sour Cream Tart Shells Recipe
Ingredients
Piecrust mix for a 1 crustpie
1 1/2 teaspoons sugar
1 teaspoon ground nutmeg
3 tablespoons dairy sour cream
Directions
Blend the pie crust mix, sugar, and nutmeg in a bowl.
Prepare pastry following directions on package, substituting the sour cream for the liquid.
Shape pastry into a ball and flatten on a lightly floured surface.
Roll pastry to about 1/16 inch thickness and cut six rounds about 1/2 inch larger than overall size of a 3 1/2 inch tart pan.
Carefully fit rounds into six tart pans without stretching.
Fold excess pastry under at edge and flute or press with a fork.
Prick bottoms and sides of shells with fork.
Bake at 425°F about 8 minutes, or until lightlv browned.
Cool.
Carefully remove from pans
Prepare pastry following directions on package, substituting the sour cream for the liquid.
Shape pastry into a ball and flatten on a lightly floured surface.
Roll pastry to about 1/16 inch thickness and cut six rounds about 1/2 inch larger than overall size of a 3 1/2 inch tart pan.
Carefully fit rounds into six tart pans without stretching.
Fold excess pastry under at edge and flute or press with a fork.
Prick bottoms and sides of shells with fork.
Bake at 425°F about 8 minutes, or until lightlv browned.
Cool.
Carefully remove from pans
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