Shortcrust pastry tartlets are the ideal base for any filling. The tartlets turn out crumbly, not sweet, and moderately salty. Tartlets are prepared quickly and can be stored for 1 week. Edible baskets, which are probably familiar to you from buffets, are called tartlets.

Tartlets can not only be filled with a variety of fillings, they themselves can be different: made from shortbread or puff pastry, rye, cheese, sour cream. Shortbread tartlets are one of the consistently popular options. Despite the fact that such dough is fragile, and products made from it are quite loose during transportation, not a single bakery will refuse to bake shortbread tartlets, and not a single housewife will refuse to buy them. The dishes made with them are very tasty!

Shortcrust pastry for tartlets

Shortbread dough for tartlets at home can be sweet, for serving desserts, or unsweetened, for cold appetizers. To prepare it, you will need muffin tins or heat-resistant bowls.

Ingredients:

• Butter or margarine - 200 grams
• Flour - 250-300 grams
• Sugar - 50-100 Grams
• Egg - 1 piece

Cooking method:

1. Depending on what filling is intended, you can add from 1 tablespoon to 100 grams of sugar to the shortbread dough for tartlets at home. For flavor, you can add a pinch of vanillin to sweet tartlets.
2. The flour must be sifted and softened butter or margarine chopped into small pieces added.
3. Using your hands, thoroughly knead the butter into flour until you get a homogeneous mass with small grains.
4. You can set the flour aside for now. Separately beat the egg and combine with sugar or salt.
5. Beat until foam appears with a whisk or mixer.
6. The prepared egg mass can be poured into the flour. Now all that’s left to do is mix everything thoroughly to make a soft and dense dough.
7. The recipe for making shortcrust pastry for tartlets can also be used for cookies or your favorite pie. The finished dough can be placed in the refrigerator for 15-30 minutes.
8. Pinch off small pieces of dough, place them in tartlet molds and smooth them out with your hands.
9. Place the molds in the preheated oven.
10. They bake quite quickly, so it's important to make sure they don't burn. Cool the finished tartlets and you can fill them.

Shortcrust pastry tartlets

Ingredients:

• Butter (fat content not less than 72%) - 150 g
• Flour - 1.2-1.5 cups
• Milk - 1 tbsp. l.
• Egg - 1 pc.
• Sugar - 1.5 tsp.
• Salt - 3 pinches

Cooking method:

1. Prepare the necessary ingredients for shortbread tartlets.
2. Place the butter in a bowl, add sugar and salt. Leave for 15-20 minutes until the butter becomes soft.
3. Add sifted wheat flour. If you are preparing tartlets for sweet dishes, add a pinch of vanilla sugar.
4. If for appetizers, you can add a pinch of chopped dried herbs: thyme, basil, rosemary.
5. Transfer the contents of the bowl into the bowl of a food processor, add the egg, milk and mix everything thoroughly.
6. Remember that depending on the size of the egg, you may need a little more flour and vice versa.
7. Place the shortbread dough on a plate, cover with cling film and place in the refrigerator for 15-20 minutes.
8. Pinch off some of the dough and place in a tartlet (muffin) tin. Gently spread the dough with your hands so that it completely fills the mold to the brim.
9. The thickness of the dough should be small - about 2-3 mm. Do the same with the remaining dough, forming the remaining tartlets.
10. Prick the shortcrust pastry tartlets in the center with a fork to prevent them from rising during baking. Place the tartlets in an oven preheated to 180 degrees for 15 minutes.
11. Watch the surface of the tartlets so that they do not burn. Cool the finished shortbread tartlets in the molds and then remove from them.

Sand tartlets for salads

Ingredients:

• butter – 100 g
• flour – 2 cups
• salt - a pinch
• sour cream – 60 g

Cooking method:

1. Sift the flour into a deep bowl, make a depression in the slide, add a pinch of salt there. Add cold cubed butter and quickly rub into fine, greasy crumbs using your fingers.
2. Add sour cream to the resulting butter crumbs and quickly knead the dough, collecting it into a ball. If the dough turns out loose, add a little more sour cream; if sticky, add a little flour.
3. Gather the dough into a ball, wrap in cling film or place in a plastic bag and place in the refrigerator for 30 minutes to cool. Meanwhile, prepare the tartlet tins. These can be any muffin tins.
4. Tear small lumps of dough from the cooled dough, place in molds and carefully spread with your fingers along the bottom, moving to low sides. Prick the dough in the molds with a fork, add beans or peas so that the dough does not swell during baking.
5. Place the molds in the oven, preheated to 190 degrees, and bake for about 40 minutes, until the dough is lightly browned. Cool the tartlets in the tins at room temperature, then pour in the beans and remove them from the tins.
6. Sand tartlets for salads for the New Year are ready. Fill them with your favorite toppings and serve them as a snack to your guests.

Sand tartlets with red caviar

Ingredients:

• Red caviar - 100 grams
• Small puff pastry or shortcrust pastry tartlets - 10 pieces
• Butter or sour cream - 100 grams
• Dill - gram

Preparation:

1. Chop the dill. Mix softened butter (or sour cream) with dill and arrange among tartlets.
2. Use a teaspoon to scoop out the caviar and serve the red caviar tartlets on a large plate.
3. Be sure to cover the dish with cling film and remove it immediately before the gala dinner. Otherwise, the caviar, which dries very quickly, will turn into pebbles.
4. Red caviar is not only tasty, but also a very healthy dish. It has long ceased to be a scarce product in Russia, but we still decorate the holiday table with it. The fact is that dishes with red caviar look very elegant and create a feeling of a real holiday.
5. Tartlets with caviar can be supplemented not only with sour cream, but also with soft, creamy cheese. Or you can do it the old fashioned way by making baguette sandwiches with butter and a spoonful of caviar. In addition, it is now customary to decorate salads with fish and more, Olivier salad and other dishes with red caviar.

Classic shortbread tartlets with cheese

Ingredients:

• shortcrust pastry - 250 grams
• onion, finely chopped - 225 grams
• oil - 50 grams
• grated nutmeg - 1 pinch
• flour - 25 grams
• milk - 150 Milliliters
• cheese, finely grated - 75 grams
• white crackers - 15 grams
• salt and freshly ground black pepper - 1 to taste

Cooking method:

1. Roll out the dough and cut into 6x9 cm rectangles. Bake at 200° C for 15 minutes. Fry the onion in 25 g of oil for 5 minutes.
2. Melt the remaining butter in a saucepan, add the nutmeg and simmer for 30 seconds, then add the flour. Gradually pour the milk into the mixture, stirring constantly until the sauce comes to a boil. Add onion and half the cheese.
3. Spoon the sauce onto the tartlets. Bake in the oven or grill over moderate heat until golden brown.

Shortbread tartlets with mushrooms and cheese

Ingredients:

• chicken fillet – 250 g;
• champignons – 200 g;
• cream (20%) – 200 g;
• hard cheese – 150 g;
• flour – 1 tablespoon;
• onion – 1 pc.;
• salt and pepper to taste.

Cooking method:

1. Grate the cheese on a coarse grater.

Sand tartlets with tomatoes and eggs

Tartlets with cheese, tomatoes and eggs are perfect for a holiday table as an appetizer before serving the main course. To prepare a snack, you can prepare tartlets yourself or buy ready-made ones: waffle, shortbread or puff pastry, in a wide variety of shapes.

Ingredients:

• 70 g hard cheese,
• 2-3 cloves of garlic,
• 1 large tomato,
• 2 chicken eggs,
• 8 tartlets,
• 3-4 sprigs of fresh parsley,
• 1 pinch of salt,
• 1 pinch ground black pepper,
• 2-3 tbsp. sour cream (mayonnaise).

Cooking method:

1. Hard cheese needs to be grated on a fine grater. The type of cheese does not really matter; you can use sweeter, saltier or bland cheese, with spices, herbs or nuts.
2. Wash a large fresh tomato and cut into small cubes. You can first peel the tomato by scalding it with boiling water.
3. Remove the husks from the garlic cloves and chop them in any convenient way - pass through a press or finely chop.
4. Boil chicken eggs hard in salted water, cool and peel, then grate the yolks and whites on a fine grater and place in a bowl.
5. Rinse the greens and finely chop them, place them in a bowl, add salt, and add ground black pepper or other spices. Season everything with sour cream or mayonnaise, mix - the filling for the tartlets is ready.
6. Fill the tartlets with cheese, tomato and egg filling.
7. The tartlets are ready. Before serving, you can decorate the appetizer with an additional sprig of herbs.
8. With garlic, the appetizer turns out to be quite piquant, so you can reduce its amount or do without it altogether.

Shortbread tartlets with smoked chicken and mushrooms

Tartlets prepared according to this recipe turn out to be quite a piquant, tasty and unusual dish that can decorate any buffet table.

Ingredients:

• smoked chicken meat – 100 grams;
• pre-fried mushrooms – 100 grams;
• processed cheese – 100 grams;
• garlic cloves – 3 pieces;
• mayonnaise – 3 tablespoons;
• walnuts, pre-chopped - 1 tablespoon;
• shortbread tartlets – 8 pieces;
• For decoration, you can prepare some fresh parsley and cranberries.

Cooking method:

1. Smoked chicken meat needs to be cut into small cubes;
2. Processed cheese must be crushed using a fine grater. In order to make this work somewhat easier, you should first place the cheese in the freezer for a while;
3. Combine pre-fried mushrooms, smoked meat, and cheese in a deep container. You also need to add pre-chopped garlic and mayonnaise. Mix all ingredients very thoroughly;
4. Now you can move on to filling the tartlets. To do this, it is convenient to use a teaspoon, which is used to lay the salad and form a small mound;
5. Sprinkle each tartlet with a small amount of chopped walnuts;
6. Garnish each tartlet with an additional small sprig of fresh parsley and a cranberry.

Julienne in tartlets with shortcrust pastry

Julienne in tartlets is a familiar dish with an unusual presentation. You need to eat it directly with a “plate”, which is a basket of dough. This hearty, delicious appetizer with a golden crust is suitable as a snack and complements the main dishes of the holiday table.

Ingredients:

• chicken fillet – 250 g;
• champignons – 200 g;
• cream (20%) – 200 g;
• hard cheese – 150 g;
• flour – 1 tablespoon;
• onion – 1 pc.;
• ready-made shortcrust pastry tartlets - 20;
• salt and pepper to taste.

Cooking method:

1. Boil the chicken fillet and cool.
2. Cut the champignons into small pieces. In this case, you can use both fresh (pre-wash and peel) and pickled mushrooms.
3. Grate the cheese on a coarse grater.
4. Heat a small amount of vegetable oil in a frying pan and fry the onions in it first, and then the champignons (if fresh mushrooms are used).
5. Cut the cooled chicken fillet into cubes and add to the rest of the ingredients in the pan.
6. Heat the cream and dilute it with the chicken broth in which the fillet was cooked (about 50 ml). Also pour the resulting mixture into the frying pan and leave everything to simmer over chalked heat until the liquid is reduced by approximately half. Season to taste and add flour, stirring constantly. In half a minute the julienne will be ready.
7. The julienne is placed in ready-made tartlets, sprinkled with grated cheese on top and baked in the oven at 200 degrees until golden brown.

Sand tartlets with pineapples

Chicken and pineapple go well together in various dishes. A particularly tasty combination is obtained in salads with mayonnaise and the addition of a small amount of garlic. This salad can be served on one dish, but if you serve it on the table in unsweetened shortbread tartlets, it will turn out very festive. If you prepare the shortbread tartlets in advance and boil the chicken fillet until tender, then you won’t spend much time preparing the salad itself. Despite the simple ingredients, the salad turns out very tasty. To prepare this dish, it is better to use thick homemade mayonnaise.

Ingredients:

• chicken fillet,
• eggs,
• canned pineapple,
• hard cheese,
• walnuts,
• garlic,
• mayonnaise,
• salt,
• ground black pepper,

Cooking method:

1. Boil 350 g chicken fillet in lightly salted water until tender, cool. Cut into small cubes. Strain the canned pineapple from the syrup. Cut into small pieces (250 g).
2. Grate 100 g of cheese on a coarse grater. Dry the nuts in a dry hot frying pan and chop.
3. Combine 2 grated boiled eggs, chicken fillet, cheese, pineapples, nuts, 4 tbsp. l. mayonnaise, peeled garlic passed through a press (1 clove). Mix. Season with 0.75 tsp salt. and ground black pepper 0.2 tsp.
4. Place the finished salad in unsweetened shortbread tartlets and serve immediately.

Sand tartlets with red fish

Ingredients:

• fish (salted) – 250 grams;
• chicken eggs - 2 pieces;
• curd cheese - half a standard package;
• fresh cucumber – 1 piece;
• mayonnaise (light) – 10 grams;
• shortbread tartlets – 20 pieces.

Cooking method:

1. You should start cooking with the filling. For this type of tartlet, you can use any red fish. To save money, you can even use the tail part of a fish carcass. First you need to prepare the fish. To do this, the carcass is cleared of the outer skin, and the finished fillet is cut into small cubes;
2. Chicken eggs must be boiled, cooled, all shells removed and grated on a fine grater;
3. Rinse the fresh cucumber well under cold, preferably running water, dry a little and chop into small cubes;
4. Combine the prepared fish fillet, grated eggs, chopped cucumber in a common container and add the required amount of curd cheese to the mixture. To make the resulting mass more viscous, you can add a little mayonnaise, and then thoroughly mix the entire composition;
5. Divide the prepared mixture into shortbread tartlets and can be served immediately. It will be very tasty and unusual.

Sand tartlets for the holiday table

Ingredients:

• canned fish - 1 can,
• eggs – 2 pcs.,
• fresh cucumber – 1 pc.,
• hard cheese – 40 g,
• ready-made shortbread tartlets – 1 package,
• green onions – 1 bunch,
• mayonnaise - for dressing.

Cooking method:

1. Use any canned fish for this appetizer dish. Even sprats will do. We set the eggs to boil while we ourselves prepare the remaining ingredients. Although, what is there to prepare?! All you need to do is wash the cucumber and onion and open the canned food.
2. I am sure that in those 10 minutes while the eggs are boiling, you will have time to do all this. So, when they are cooked, drain the boiling water, put them under cold water and let them cool. We peel off the shells and start preparing the filling for the tartlets. Chop the eggs finely and transfer them to a deep bowl.
3. We grate the cheese on a fine grater and put it there. By the way, it also turns out delicious with processed cheese. But then it must be taken without any additional flavors, such as “with mushrooms”, “with herbs”. Mash the canned food with a fork right in the jar.
4. A small nuance: before doing this, drain the liquid from them. Transfer to a bowl. Add cucumber cut into small cubes and some chopped herbs into it. We will then decorate the finished dish with the remaining green onions. Add mayonnaise and mix.
5. There is no need to salt the filling: the fish, cheese and mayonnaise are salted, that will be enough. Place the filling into the baskets. I fit 1 heaping teaspoon of the prepared mass into each one.
6. Sprinkle chopped herbs on top and let the tartlets sit for a little while. The filling should slightly soften the rather hard shortbread dough. By “a little bit” I mean 20-30 minutes, but not overnight. It’s better to serve this appetizer right away and eat it, too.

Shortbread tartlets with pumpkin cream

Ingredients:

• for 8 tartlets
• shortbread dough, not sweet according to your desire (I used butter + flour + sour cream)
• 250milk
• 200 ml pumpkin puree
• 2 tbsp flour
• 3 eggs
• 150g sugar
• 50g butter
• vanilla
• nuts for sprinkling (to taste, I used pistachios)

Cooking method:

1. Boil or bake butternut squash, beat with a blender, measure 200 ml. Pour milk into a saucepan, add pumpkin puree, place on low heat. Read more:
2. Beat eggs with sugar until white, add muma and vanilla, add to milk pumpkin mixture and cook over low heat until thickened. Remove from heat and add butter, stir.
3. Roll out the shortbread dough thinly and place in tartlets, press tightly and prick with a fork. Spread the cream evenly over the shortbread dough, sprinkle with pistachios and place in the oven at 180 degrees for about 30 minutes (the cream rises like a soufflé).
4. Remove from the oven, let cool, sprinkle with sugar powder. Serve after removing from the molds. I didn’t grease the molds with anything; I have ceramic ones.

But they completely forgot that on the basis of such baskets you can also make delicious, varied unsweetened pastries - shortbread tartlets!

I like them because they don’t become soggy like store-bought ones, like waffle baskets. And you can put anything into shortbread tartlets. Your favorite salad, cheese spread, mincemeat, pate... Delicious! What a wealth of options! And the same salad in tartlets will look new and original on the table, and it will be more convenient to eat portioned baskets.

So, I offer you a basic recipe for dough for tartlets, but you can come up with what to fill them with yourself!

Ingredients for tartlet dough:

For 10 pieces:

• 1 cup flour;
• 100 g butter;
• A pinch of salt;
• 0.5 tablespoon of sugar.

How to prepare dough for shortbread tartlets:

As you guessed, this is still my favorite shortbread dough from which “Chestnut” cookies are made. It just has a little less sweetness.

Using your hands, knead the flour with soft butter into crumbs, a little salt and sugar, knead the soft dough and put it in the refrigerator for 15 minutes.

Then we take it out, roll it into small balls and knead it along the bottom and sides of metal molds with wavy edges. The thickness of the dough is approximately 0.3-0.5 cm.

Bake the shortbread tartlets at 200C for about 25 minutes, until the dough is dry and lightly golden.

Let it cool a little, then carefully shake it out of the molds - the tartlets come out easily, but they have very delicate, tiny edges.

Ready! Now you can fill the tartlets with whatever you want. I put in a chicken salad with beans.

What options do you offer?

Step 1: Prepare the water.

Pour clean cold water into a glass, add sugar and salt to taste (if you are preparing non-sweet tartlets, then you don’t need to add sugar). Stir with a teaspoon until most of the crystals dissolve. Then put the glass of water in the refrigerator.

Step 2: Prepare the dough.

Sift the flour through a sieve into a large bowl so that it gets rid of flour lumps and is saturated with oxygen. Cut the butter into medium cubes and add to the flour.


Then, with clean hands, knead the butter and flour into fine crumbs.


Take water out of the refrigerator and pour it into a bowl. Stir gently until all the water is completely absorbed.


We should have a ball. Cover the bowl with plastic wrap and put the dough in the refrigerator for 4 hours.

Step 3: Bake the dough.

Grease the tartlet molds with vegetable oil and put a little dough into each. Then press it with your hands to the bottom and walls of the mold.


The dough is baked in the oven at a temperature 175 degrees approximately 20 minutes.

Step 4: Serve the tartlet dough.

Take the finished tartlet dough out of the oven, give it a little time to cool, add any filling and serve to the festive table.
Bon appetit!

From this dough you can make not only small tartlets, but also large open pies with filling. To do this, take the dough out of the refrigerator and leave it for 5 - 10 minutes so that it becomes softer. Then sprinkle flour on a flat surface, place the dough, roll it out with a rolling pin, transfer it to a large pan, press it with your hands, add the filling and put the pie in the oven.

If you decide to make a pie with a ready-made filling, then repeat everything as in the first tip, but after kneading the dough, put the mold in the freezer for 30 minutes. Then cover the pan with foil, pour in any beans and place in the oven for 20 minutes. Then carefully remove the foil and beans, and bake the dough for another 10 - 15 minutes until ready.

If you need to bake the tartlet filling, then simply add it to the molds with the dough and put it in the oven for 30 minutes.

Calories: Not specified
Cooking time: Not indicated

One of my favorite ways to serve salad is in tartlets. Small baskets made of shortcrust pastry make an excellent company for almost any salad: in them the salad looks more appetizing, and the taste of unsweetened tartlets complements it perfectly. For example, look at how they prepare.
You can buy tartlets in the store or at the market, but I still prefer to cook them myself: there is not much hassle with them, but the taste of homemade tartlets is much better than store-bought ones. Would you like me to share with you a proven recipe for delicious tartlets?

Ingredients for 24 tartlets:

- 100 g chilled butter;
- 200 g flour;
- 4 tablespoons of ice water;
- a pinch of salt.

How to cook with photos step by step

To prepare shortcrust pastry for tartlets, cut the cold butter into small pieces and place in the bowl of a food processor or mixer.

We sift the flour - it will be saturated with oxygen, in addition, all sorts of foreign particles will be eliminated. Add flour and salt to the butter.

Then we start working with a mixer or turn on the food processor. Butter, flour and salt will turn into large, fatty crumbs when vigorously mixed. This process can also be done manually - quickly chop the butter placed in the flour with a knife. But this is a more labor-intensive process, and the result is the same.

Now add ice water to the butter-flour mixture and quickly knead the shortbread dough for tartlets.

The dough turns out very soft and elastic. We form it into a ball, wrap it in cling film and place it in the refrigerator for 30 minutes.

Roll out the dough into a thin layer 2-3 mm thick. Using a round shape of a suitable size (glass, cup, etc.) we cut out circles - blanks.

If you have silicone molds, you don’t need to grease them, but pre-lubricate metal ones with vegetable oil - both the bottom and the side surfaces.
Place each round piece of dough into the mold and press it against the base and side walls. If the dough begins to protrude beyond the edges of the mold, cut it off. Prick the dough on the bottoms of the molds with a fork (so that it does not bubble during baking).

Place the baking tray with the molds in an oven preheated to 180 degrees and bake until slightly golden brown. This usually takes 15 - 20 minutes (depending on the oven).

We keep the finished tartlets in the molds for 7-10 minutes, and then take them out and cool them. Now you know how shortbread tartlets are prepared for snacks.

Fill them with the filling - salad of your choice - and serve. Bon appetit! We also recommend cooking.






Tips and tricks:
To prepare the dough for this recipe, you will need chilled butter, so we don’t take it out of the refrigerator in advance.
But you will need ice-cold water, so pour the required amount into a container in advance and place it in the freezer for 30 minutes - by this time the water will be at the desired temperature.




I will be happy to share with you several filling ideas for shortcrust pastry tartlets:
1) Jewish salad with carrots;
2) salad with crab sticks and cucumber;
3) Olivier salad;
4) feta + olives + chopped tomatoes;
5) lightly salted red fish + cheese + fresh cucumber;
6) tomatoes + boiled veal + olives;
7) fried champignons + egg + hard cheese;




8) cheese + tomatoes + shrimp;
9) sea cocktail + egg + cucumber;
10) Korean carrots + canned champignons + boiled chicken fillet.
When filling tartlets with salad, remember that you should not keep them in this form for too long: the delicate dough will quickly soften and cease to be crispy. It is best to fill the tartlets before serving. - This is the best option for buffets and celebrations that do not involve long feasts.




Well, if you are planning a holiday outdoors, then tartlets can also come in handy: they are very convenient to eat even outdoors, without plates or cutlery.

It has long been the custom that every holiday table should have a huge number of different dishes: first, second, various salads, cold cuts and, of course, appetizers. They are what make the menu of any holiday unique and unique. A snack is the kind of thing where you can show all the imagination you have, because here it is important that it is not only tasty, but also beautiful. That's why tartlets are very common now. It would seem that there is nothing special about them, but they fly apart in a few seconds. It is usually customary to buy the baskets ready-made, however, for such a wonderful delicacy you can try making the dough at home, in addition, it will be much cheaper than buying it in the store, and, of course, tastier.

Time: 20 minutes

Servings: 25 pieces

Tartlets are very small shortbread baskets made of crumbly, delicious dough that simply melt in your mouth. To fill them, it is customary to use sweet, salty or spicy filling. As a rule, the size of the baskets does not exceed 10 centimeters, and another positive feature is that they can be very easily made at home. The main thing is to have the entire necessary set of products, several silicone or iron molds and, of course, the desire to make tartlets.

• 2 cups wheat flour;
• 100 grams of margarine or butter;
• 60 grams of sour cream;
• 1 pinch of salt.

Cooking method

This tartlet recipe is good because the molds don’t even need to be greased, because they themselves are already quite greasy. So you need to pay attention to their calorie content and try to use the lightest possible filling for a dish prepared in this way.

Classic shortcrust pastry for tartlets

Time: 10-15 minutes

Servings: 25–30 pieces

How to make shortbread baskets? Very quickly and easily, without experiencing any special difficulties. In addition, this recipe is suitable for almost any filling. From the same preparations you can make both an appetizer and leave them for a sweet dessert. The choice of what the baked masterpiece will be and what its shape will be remains up to the hostess of the holiday.

Set of products for cooking

• 200 grams of butter;
• 250 grams of flour;
• 1 chicken egg;
• 50-100 grams sugar (depending on the filling);
• 1 pinch of salt.

Cooking method

Thanks to this method, you can bake a huge number of delicious baskets (from 25 to 30 pieces). And these wonderful preparations can be filled with a wide variety of fillings: meat salads, chicken salads, mushrooms, eggs, caviar, as well as all kinds of sweet additives: berries, chocolate, cream and jam. They do a lot of things with these baskets, but they always turn out very cool and original.

These well-known classic recipes help you prepare a lot of delicious baskets for the holiday, and the main thing is that you can prepare them in advance and not worry that they will go stale. On the day of the holiday, all that remains is to fill them with some tasty filling, decorate and serve to the delight of all the gathered guests.

Cook deliciously and bon appetit!