Sweet tart dough from Tartine: A Classic Revisited: 55 All-New Recipes, 60 Updated Favorites (page 290) by Elisabeth Prueitt and Chad Robertson

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Notes about this recipe

  • Astrid5555 on December 30, 2019

    Halved the recipe to make only two crusts and froze one for later use. Indeed a very forgiving dough and very easy to handle. Can be blind baked without pie weights. In order to be fully baked the crust needs closer to 20 minutes, not only 15 minutes as stated in the recipe. Will be my new go to recipe for tart shells!

  • anya_sf on September 04, 2017

    Note that this recipe makes 4 crusts. I cut it in half to make 2 (only needed one, but will freeze the extra); I did not try just making one. Read the instructions carefully, as the order of ingredients and mixing technique is somewhat unusual for pastry - more like a cake. It was easy to make and roll out. The recipe says the dough holds its shape during baking, without needing pie weights, and it mostly did, although my edges slumped slightly. I also needed to bake the crust 5 min longer to fully bake it. I would definitely use this recipe again.

  • cespitler on November 01, 2012

    This is a basic tart dough and the one that I turn to most often. It's virtually fool proof and can easily be scaled up or down depending up on your needs (or room in your freezer to save some for later). I tend to find myself following the suggestion of using the egg wash on the partially baked shells and it works well. Rhubarb was finally available at the market this weekend so this was filled with an Orangette recipe for a Rhubarb Meringue Tart--also fabulous!

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