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1
Prepare the short pastry.
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2
Wrap tightly in plastic and refrigerate for 30 minutes, or up to a day.
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3
Remove the stems from the roasted peppers, seed the peppers, and pat them dry with paper towels.
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4
Combine the roasted peppers, anchovies, and Tabasco in a food processor and puree until smooth.
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5
Taste and adjust the seasoning.
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6
In a small skillet, combine the pine nuts with 2 teaspoons of the oil the anchovies were packed in (or olive oil if you use salt-packed anchovies) and toast until golden.
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7
This will give them extra flavour and a nice, even colour, but you can toast the pine nuts in a dry skillet if you prefer.
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8
(The roasted pepper spread and the pine nuts can be prepared up to a day ahead).
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9
Remove the dough from the fridge and let stand at room temperature for 10 minutes.
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10
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
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11
Divide the dough into six equal pieces.
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12
Working with one piece at a time, roll out the dough thinly on a lightly floured surface.
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13
Use an overturned bowl (5 to 6 inches in diameter) as a guide to cut out a disc of dough, running a sharp knife closely against the rim of the bowl.
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14
Arrange the six discs on the prepared baking sheet, prick all over with a fork, and bake for 15 minutes, watching them closely, until golden.
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15
Remove the tartlets from the oven.
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16
Spread each of them with two rounded tablespoons of the roasted pepper mixture, leaving a thin margin all around.
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17
Sprinkle with pine nuts, fresh bell pepper dice, and parsley.
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18
Serve immediately with a salad of arugula or mixed greens, or cut in wedges for a fine appetizer.
