the great unshrinkable sweet tart shell | smitten kitchen
I have lamented tart crusts for years, as it seemed that no matter what I did–chill the crusts, weight the crusts, arranged small prayer circles outside the oven–they shrunk on me. No matter how many fingers I crossed, no matter how many Guaranteed No-Fail tricks I auditioned, no matter how many pounds of butter I had sacrificed in my quest, the crust I’d remove from the oven would hold as little as half of the volume of the one I put in, leading to thin tarts and pools of extra filling and oh so very many gray hairs. tart shell Which is why today it is taking all of my restraint not to run up that last flight of stairs and shout from my rooftop: I have conquered my tart shells at last, and they shrink no more! … Although I suspect in my neck of this island, that would barely cause an eyebrow to arch. But it is true, so deliciously true. And before I go any further–you know, into the most awesome stuff I filled this tart crust with–I need to mark this momentous occasion its own postFrench Tart Dough...à la française - David Lebovitz
no muss, no fuss method for thin flaky tart dough. must try this!!pie crust 102: all butter, really flaky pie dough | smitten kitchen
low trans fat and fairy free
Made the pumpkin tart with this. I was not too skilled at rolling it out, but it seems to have come out fine anyway.