Lessons 40 & 41 ? Biscuits, Scones, Linzer, Tartlettes, and Breton

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!

Related posts:Lessons 36 ? 38: Sucree, Brisee, and Frolla, Oh my!
Pastry School — Lessons 3, 4 & 5
Lessons 30 ? 32: Braided Bread, Focaccia, Pizza, Bagels & Pretzels