Basic Rich Tart Dough

Page 480

| Course Type: Other

(2 reviews)

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Recipe Review

This tart dough went together easily, but it was not so easy to roll out. I really liked working the butter in with my fingers. In the past, I've made pie dough using a pastry cutter or two knives - but I liked this better.

I have a picky complaint. The instructions clearly say to cut the butter lengthwise, and they refer you to a picture on page 482. But if you look at the picture, they show the butter being cut crosswise. This is a small detail, and one that I don't think matters. What I'm more bothered by is that is suggests a lack of attention to detail during the editing process.

Back to the dough - i tasted a small piece, delicious!

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