Flaky tart dough from Tartine: A Classic Revisited: 55 All-New Recipes, 60 Updated Favorites (page 286) by Elisabeth Prueitt and Chad Robertson

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Notes about this recipe

  • anya_sf on March 15, 2021

    The food processor method was easy and worked well, although I had to add a bit of extra water (the weather was quite dry). Made the dough a day ahead, rolled out and froze for an hour before blind baking, which took 5-10 extra minutes to fully bake (not too dark since it was going to be baked again). The crimping didn't hold its shape, but the pastry didn't shrink or leak butter.

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