great unsrhinkable tart dough
Bakewell Tart on smittenkitchen.com
Years later, I still love this dough but I've learned a few things:
1. You have to use the full egg amount if you're mixing by hand. You can use just the yolk (my preference) if you use a FP.
2. No matter how patient you are, it is a paaaain to roll out because it is so dry. I just press it in these days.
3. It still never shrinks on me and I love it.
great unsrhinkable tart dough
Bakewell Tart on smittenkitchen.com
Years later, I still love this dough but I've learned a few things:
1. You have to use the full egg amount if you're mixing by hand. You can use just the yolk (my preference) if you use a FP.
2. No matter how patient you are, it is a paaaain to roll out because it is so dry. I just press it in these days.
3. It still never shrinks on me and I love it.