Name: Smoked Salmon Barquettes
Cook time: 30 min
Total time: 2 hr
Yield: Makes 24 tartlets
Ingredients: 1 1/2 cups all-purpose flour; 1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes; 1/2 teaspoon salt; 3 to 5 tablespoons ice water; 1/4 cup finely diced red onion; 2 teaspoons fresh lemon juice; 3 1/2 oz sliced fine-quality smoked salmon, finely chopped (1 1/4 cups); 1 tablespoon sour cream at room temperature; 1/2 tablespoon unsalted butter, melted; 1 teaspoon finely grated fresh lemon zest; 1/4 teaspoon black pepper; 1 oz salmon roe (caviar); Garnish: fresh dill sprigs; a pastry or bench scraper; 24 (3 1/2-inch) barquette molds; parchment paper; pie weights or raw rice

Barquettes are small, boat-shaped pastry shells that can be filled with sweet or savory ingredients.

Cooks' notes:

• Dough can be chilled up to 1 day. Before rolling out, let stand at room temperature until slightly softened, about 20 minutes.

• Barquette shells can be baked 2 days ahead and kept in an airtight container at room temperature.

• Hors d'oeuvres can be assembled 30 minutes ahead and kept at room temperature.

Recipe notes

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