Patties, or Shells for Tarts

Unbaked shells can be assembled, placed on a parchment-lined baking sheet, covered tightly with plastic wrap, and frozen for up to 1 month. Bake directly from frozen, adding 2-3 minutes to the baking time. Do not thaw before baking as this will compromise the layers.

Baked unfilled shells can be stored in an airtight container at room temperature for up to 2 days. Recrisp in a 350°F oven for 5 minutes before filling. Once filled with moist ingredients, serve within 2 hours to prevent soggy pastry.