Sweet Tart Dough

This tart dough was very easy to make and work with, perfect for a novice baker like me. Waters provides detailed instructions on how to form the dough, chill it and pre-bake it. It didn't quite come together at first, so I added one more egg yolk and it was fine (she was probably using extra-large eggs, but the size was not noted). I used this dough to make the lemon curd tart and the thumbprint cookies, from the instructions given in the variations. The dough is light and not too filling, just what I want for a dessert. The cookies browned a bit too much on the bottoms and probably only needed 8-10 minutes in the oven.

This is definitely going to become my go-to pastry dough. Besides tarts, I think it would work very well for cut-out cookies. I also want to try the chocolate tartlets.