In bowl of an electric mixer, mix together butter and contents of popover mix on low speed until crumbly. While mixer is running quickly add cold water all at once and mix on medium speed just until dough forms. Do not over mix dough. Pat dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350°F. Spray or grease a 12-well Nordic Ware® Tarlette Pan. On a lightly floured surface, roll out dough using a rolling pin to about ⅛ inch thickness. Using a 3-inch (in diameter) biscuit cutter (or round cookie cutter) cut out rounds. Carefully transfer rounds to prepared pan. Gently press dough into pan. Line tarts with mini muffin liners and fill with pie weights or uncooked rice. Bake tarts for 15 minutes. Remove muffin liners and pie weights. Bake for an additional 10 to 12 minutes or until tartlettes are golden brown add baked through. Cool tartlettes in pan for 10 minutes. Transfer to wire rack to cool completely. Fill with your favorite flavors and enjoy.
