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.
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I just made a batch of these, the only thing I did different, was that I made little tarts,...