Recipe by evelyn/athens
This is a very versatile pastry dough that is so rich and yummy. You'll never want to use another. Enough for 12 tarts (regular muffin tin size) or 24 tassies. Some nice recipes to try are: Lemon Coconut Tassies, Brownie Tassies, Almond Tassies, Pecan Tassies, Lemon Tassies and Almond Raspberry Tassies (Filling).
Top Review by momaphet
I was going to rate 3 stars but my DS who requested a fruit tart for he birthday loved it so I'll add another. The only change I made was to add 1 Tbls of sugar for each tart shell. This dough was easy to work with, I doubled the recipe and mixed it up in the Cuisinart. The dough amount is very generous, for reg size tarts. I used a 10' and a 9" pie plate, cut the dough off at the edge then turned it down slightly so it wasn't on the lip ( no regular tart pans). I have left over pastry. Not have a baking temp, or directions for baking without a filling was a little disconcerting, as I didn't have time to mess it up. I baked them blind at 375 degress for 12 minutes, then baked an additional 7 minutes, each tart shell needed a from there they each need 1 or 2 minutes more so I kept a close eye until they were just right. As others found, I had to cover the edges to keep from over browning.
Directions See How It's Made
- Dump everything into a bowl, roll up your sleeves and get your hands right into it.
- Work the dough well and knead for a couple of minutes.
- Wrap in plastic wrap and refrigerate for 30 minutes (or more) before proceeding with recipe.
- I have made up this dough up to a week (or even longer) ahead of time, and kept in a compartment in the refrigerator, wrapped airtight in plastic wrap. It is a wonderful thing to have on hand during the holidays to whip up a batch of tarts or tassies, fresh.