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Article: BACK TO BASICS SWEET DOUGH IS CRUMBLY, NOT FLAKY The secret of tarts is in the technique
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- October 4, 1998
- Author:
CopyrightCopyright 1998 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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It may look perfect and have a delicious filling, but a tart isn't
truly great unless it has a well- made crust. That is, a short
crust, similar to a thin butter cookie.
Short pastry is rich, tender and crumbly, rather than flaky. The
French call this sweet dough pate sucree. The technique known as
fraisage pressing small portions of dough with the heel of your hand
is used to distribute the ingredients evenly.
After chilling, the pastry dough is rolled out on a lightly
floured surface until it's about 1/8 inch thick and at least 2
inches larger in diameter than the tart pan.
Tart pans with removable bottoms make the shells easy to unmold
after baking. Grease the pans unless the recipe ...