Cantaloupe Tartlets

Instructions

1. 1

   In a food processor, combine the flour, sugar and baking powder. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the egg and pulse just until the dough starts coming together. Add water, as needed. Remove the dough from the food processor and shape by hand into a disc. Cover in plastic wrap and refrigerate for 1 hour.

2. 2

   With the rack in the middle position, preheat the oven to 400°F (200°C).

3. 3

   Divide the dough into 8 small discs. On a lightly floured work surface, roll out each disc to a thickness of 1/8 inch (3 mm). Line eight 4-inch (10 cm) tartlet pans, pressing the dough into the bottoms and sides of the pans. Prick all over the pie shells with a fork. Cover each tartlet pan with a small piece of foil and fill with dried beans. Transfer to a baking sheet. Bake for 20 minutes. Remove the beans and foil and bake for another 5 minutes or until the crust is cooked and golden. Let cool on a wire rack.