Sweet tart dough from Baking - From My Home to Yours (page 444) by Dorie Greenspan

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

  • Wiseraylee on May 14, 2020

    Good recipe but it seems like there is some liquid missing from the recipe. I had to add a few splashes of water to get it to the correct consistency. Additionally, if you make ahead the dough and keep it in the fridge overnight you need to let it warm up for awhile before putting it into the pie pan or you end up working it too hard to get it pressed out.

  • zorra on October 01, 2013

    Very good. Find that even if I freeze as instructed before baking, it will shrink unless I pile the weights (beans) high around the sides.

  • jzanger on April 15, 2012

    This is a great short crust. It tastes like a shortbread cookie and is very easy to work with. I made an 8" tart and filled it with pastry cream, roasted rhubarb (from a recipe in Nigella's 'Domestic Goddess'), and poached strawberries. I then boiled the strawberry liquid with some slices of ginger until it was thick and finished the tart with that.

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