24 aluminum mini tartlet pans, 7.3 x 7/8 inches (5 x 2 cm) each
Briefly pulse the flour and salt in the food processor until combined. Add the butter and pulse until the mixture resembles coarse cornmeal. Add the sour cream. Pulse until the dough starts to form a ball. Remove the dough and shape by hand into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
Roll out the dough to about 3 mm (1/8 inch) thick. With a 9-cm (3 1/2-inch) cookie cutter, cut 24 circles. Line the tartlet pans with the dough, making sure it extends all the way up the sides. Place the pans on a tray and refrigerate for 30 minutes.
With the rack in the middle position, preheat the oven to 190°C (375°F).
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