I'm looking for a recipe for tartlet shells that can be made ahead by at least two days (the longer the better though!) and that are shelf-stable - no freezer space available. The finished shells will be approximately 2" across and will be filled with fruit jam the morning of. I'd prefer a classic pie or tart dough, but would also consider shortbread or something less traditional if there's a big difference in how well it can be made ahead. Thanks!
It's called "the spruce-up"
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