I just made a batch of these, the only thing I did different, was that I made little tarts, instead of huge pie sized ones. They did puff up when I took them out of the oven, but I used a Tart shaper wooder kitchen tool, to press them back into form. If you don't have this tool, you could always use a small spoon. I noticed that if you chill your tarts upon completion that the crust will be chewy, kind of like a sugar cookie. If you cook the tarts an extra 5 minutes longer, the crust will become more crunchy. Either way both taste delicious.
Was this review helpful?
8 users found this review helpful
I just made a batch of these, the only thing I did different, was that I made little tarts,...