for a 9- to 10-inch, shallow, removable-bottom tart pan
Make several disks of dough at once and freeze what you don’t need. For best results, use a grater to coarsely shred the butter.
For a Sweet Pastry Crust, add 2 to 3 tablespoons of fine sugar.
By Chef de Cuisine
Serves: 4 |
Makes 16 squares | 2 hours 15 minutes
Serves: 8 |
8 | 25 minutes
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