Caviar Tartlets

• All-purpose flour for rolling out the pastry
• 1 sheet commercial puff pastry, preferably Pepperidge Farm
• 1/4 to 1/3 cup Creme Fraiche
• 2 teaspoons fresh lemon juice
• 1 tablespoon finely chopped fresh dill
• 3 to 4 ounces assorted (black, salmon, and golden) caviars
• Tiny dill sprigs for garnish

1. Preheat the oven to 375F.
2. On a lightly floured surface, roll out the pastry with a floured rolling pin to 1/8 inch thick.
3. Use a 2-inch cookie cutter or a drinking glass to cut out 24 circles from the pastry.
4. You may have to gather up the scraps and roll out the pastry again.
5. Press each circle into a cup of a small-cup (1 1/2-inch size) muffin tin.
6. Prick the bottoms of the tartlet shells with a fork, line each with aluminum foil, and fill with dried beans, pie weights, or rice.
7. Bake until the edges are golden and the shells are baked through, about 15 minutes.
8. (If they are not baked properly, remove the foil and pie weights, and bake for 5 minutes more.
9. Cool completely and remove from the tins.
10. In a small bowl, mix together the creme fraiche, lemon juice, and dill.
11. Spoon about 1/2 teaspoon of the creme fraiche mixture into each tartlet.
12. Top with some caviar and garnish with a dill sprig.

flour, pastry, fraiche, lemon juice, fresh dill, salmon, dill sprigs

Taken from www.cookstr.com/recipes/caviar-tartlets (may not work)