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This is the recipe I use for sweet tarts requiring a rich short crust. It can be made by hand or with a food processor and makes enough dough for an 11" tart. If making a smaller tart be sure you still roll the dough out to an 1/8" thickness. This recipe cannot be halved successfully. If at any time the dough becomes unworkable, refrigerate until it is chilled. The best results are obtained by working, as much as possible, with chilled dough.
11" tar ...
Units: US | Metric
Serving Size: 1 (563 g)
Servings Per Recipe: 1