I think that this recipe for "perfect bite tartlets," doctored several ways, came from Southern Living. Not sure, but I thought that I would share, given that spring hath sprung and bridal/baby shower season is soon to begin in earnest.
Flaky Tartlet Shells: Preheat oven to 425 degrees. Unroll ½ of a 15-oz. pkg. of refrigerated piecrusts onto 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 four times with a fork. Bake at 425 degrees for 6-8 minutes or until golden. Remove from pans to a wire rack, and let cool 15 minutes before filling. (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.)
Once you have made your tartlet shells, you can fill them with just about anything - chicken salad from the deli is always a quick and easy option - but these are pretty easy, too, and all of them sound delish:
Peach-and-Blue Cheese Bites: Preheat oven to 350 degrees. Arrange 24 Flaky Tartlet Shells on a baking sheet. Cut 2 ozs. Gorgonzola cheese into 24 very small pieces. Spoon ¼ rounded teaspoonful Simply Fruit or other peach fruit spread into each shell; top with cheese. Sprinkle evenly with 3 T chopped roasted salted almonds. Bake tartlets at 350 degrees for 5-6 minutes or until cheese is melted.
Ginger-Brie Bites: Prepare Peach-and-Blue Cheese Bites as directed, substituting ginger preserves for peach fruit spread and 3 ozs. Brie, rind removed, for Gorgonzola cheese.
Pear-Havarti Bites: Prepare Peach-and-Blue Cheese Bites as directed, substituting pear preserves for peach fruit spread and 2 ozs. Havarti cheese for Gorgonzola cheese.
Spicy-Sweet Goat Cheese Bites: Prepare Peach-and-Blue Cheese Bites as directed, substituting red pepper jelly for peach fruit spread and 2 ozs. goat cheese for Gorgonzola cheese.
Chocolate-Hazelnut Tartlets: Spoon ½ cup jarred hazelnut spread into a 1-quart heavy-duty ziptop plastic bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe hazelnut spread evenly over 24 Flaky Tartlet Shells. Top each with sweetened whipped cream and a roasted, salted hazelnut.
Dulce de Leche Tartlets: Beat 4 ozs. softened cream cheese, ¼ cup canned dulce de leche, 2 T cream and 1/8 tsp. ground cinnamon at medium speed with an electric mixer until combined. Beat at high speed 1-2 minutes or until creamy, stopping to scrape down sides. Spoon cream cheese mixture into a 1-quart heavy-duty ziptop plastic bag (do not seal). Snip 1 corner of bag to make small hole. Pipe cream cheese mixture evenly into 24 Flaky Tartlet Shells. Top each with sweetened whipped cream and a pinch of ground cinnamon.