The great unshrinkable sweet tart shell from Smitten Kitchen by Deb Perelman

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

  • rionafaith on November 22, 2018

    Used this for Deb's "Cranberry Pecan Frangipane Tart" this Thanksgiving. I don't know about unshrinkable -- it did pull away from the sides of the pan quite a bit, but at least it didn't slump down, so still plenty of room for filling. I buttered the tart pan as instructed, though I usually don't for pies and tarts, and I'm not sure it was necessary as this weeped a LOT of butter while baking. (Glad I had it on a baking sheet to collect the grease that pooled!) If I make this again I won't butter the pan and I think it will go better. Still, this is a good pate sucree-type crust, just maybe not quite as perfect as promised.

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