Yogurt Tart Dough

Page 199

Cuisine: French | Course Type: Other

(1 review)

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Recipe Review

I mixed this in the food processor, more or less following Jones' alligator method of pulses. It was a bit damp, but rolled out fine between waxed paper as directed in Curried Leek Tatin. The crust was tasty and had a nice texture. Definitely one to try again.

There's an interesting variation using some buckwheat flour given.

(1) useful  

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