Tartlets No. 1

The unfilled baked tartlet shells can be made up to 2 days ahead and stored in an airtight container at room temperature. Re-crisp in a 300°F oven for 3 to 5 minutes before filling. Fill the shells no more than 2 hours before serving to maintain crispness.

Filled tartlets are best eaten the day they are assembled. Store any leftovers in an airtight container at room temperature for up to 1 day, though the pastry will soften. Unfilled baked shells can be frozen for up to 1 month; thaw at room temperature and re-crisp in a low oven before filling.