Sweet tart dough (Pâte sucrée) from The American Boulangerie: Authentic French Pastries and Breads for the Home Kitchen (page 114) by Pascal Rigo and Paul Moore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 06, 2023

    Recipe says it makes 2 shallow or 2 rustic (i.e., deep) tarts, but instructions say only 1 rustic tart. I made 1/2 recipe for one shallow 9" tart; there was extra dough - perhaps enough for a deep dish (not sure)? Tasty, like a butter cookie. I didn't bother rolling between sheets of plastic wrap and had no issues. Prebaking the crust took closer to 25 min; however, it was quite crisp and tart slices were tricky to cut with a fork, so perhaps underbaking is better. The crust didn't slump, but the bottom did puff up, so I had to dock it partway through baking.

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