Recipe by JJOHN32
"A low-salt tart recipe. Fill with your favorite filling."
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1 1/2 cups
unsalted butter, cubed
So super easy and delicious, so so good I can not say enough!
I was not overly impressed. It tasted a lot like a sugar cookie to me, and just using sugar cookie dough would be easier. No kneading. Just be sure to not over bake.
I added a little more sugar to the dough (my preference) and made it in my food processor---much easier that way. I blind baked it in a 9" removable bottom tart pan and once cooled, filled it with a key lime filling using sweetened condensed milk, egg yolks, lime juice and zest. Baked at 325 until just set (about 14 min.) and cooled completely on a rack before refrigerating for several hours. The crust was quite delicious and flaky.
Amazing ! light and fluffy!
Amazing ,,, this recipe was so easy to follow and a real hit with my family!!!!
best crust ever!!!
I made this last night, and for the amount of work, I felt it just wasn't impressive. It was not flaky, it was slightly tough. it did not puff at all. Definitely more like a sugar cookie than a flaky tart pastry. Didn't taste bad, but wasn't worth the work and mess.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Tart Pastry
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 146
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