The Pie and Pastry Bible
Sweet Peanut Butter Cookie Tart Crust
Page 63
Cuisine: North American | Course Type: Pies and Tarts
(1 review)
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Recipe Reviews
Peckish Sister from Central, FL
This very wet dough is just barely manageable. It does not need a long chilling time before baking. The directions are very helpful in ignoring how much it puffs up while cooking. The peanut butter aroma during preparation foretells the delicious taste. After I had finished jamming all the dough into the tart pan, I read how I should have had some left over. The finished product is a little crumbly and I had a lot of small air holes, so it did not make a perfect impression against the tart pan.
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