Winter Squash Tart

Page 246

Cuisine: North American | Course Type: Pies and Tarts

(1 review)

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Recipe Reviews

I've made this tart a number of times. It's portable and always a hit.
- I use my own pie crust, Judith Jones' Tart Dough, frozen then blind-baked as Madison suggests.
- I do all the mixing in my food processor. Easy and less clean-up.

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