Flaky Tartlet Shells

1. 1

   Preheat oven to 425u00b0. Unroll piecrust on a flat surface. Cut into 24 rounds using a 2-inch round cutter. Press rounds onto bottoms of ungreased miniature muffin cups. (Dough will come slightly up sides, forming a cup.) Prick bottom of each dough circle 4 times with a fork.

2. 2

   Bake at 425u00b0 for 6 to 8 minutes or until golden. Remove from pans to a wire rack, and let cool 15 minutes before filling.

3. 3

   Note: To make ahead, store baked tartlet shells in an airtight container in refrigerator for up to 2 days or freeze up to 1 month. Thaw at room temperature 2 hours before filling.

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