Sweet Cookie Tart Crust

Page 56

Cuisine: French | Course Type: Pies and Tarts

(3 reviews)

View photos (1)

Tags: pate sucree pastry shell

Recipe Review

This is a very nice pate sucree recipe, with Rose's customary detailed directions and exact measurements. Easy to make, and hard to mess up. I skipped the step where you pour it into a freezer bag to knead it and just dumped it onto a large piece of plastic wrap; it came together quickly after that.

I put it in the freezer for 10 to 15 minutes after putting it into the tart shell I was using, then blind baked it with weights for a bit shy of her recommended time.

(7) useful  

Comments

Login or register to add your own comments.