Short dough from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More (page 152) by Cory Schreiber and Julie Richardson

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

  • TrishaCP on November 04, 2015

    I used this dough for the apple and quince brown butter tart. I found that it made more of a crumbly, sandy texture than a flaky one- I didn't mind it and I "think" that was the intent due to the egg and sugar in the tart but it would have been helpful if the authors specified the texture they were aiming to achieve. It was fairly easy to work with, and there wasn't a lot of shrinkage, so depending on the application I would consider using this recipe again.

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