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Barbara Tropp
Lattice Top for Tart Shells
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Preparation info
Difficulty
Easy
Appears in
top 1000
China Moon Cookbook
By
Barbara Tropp
Published
1992
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Recipes
Contents
Ingredients
½
recipe
Prebaked Tart Shell dough
, made through Step 3
Asia
China
Dessert
Vegetarian
Method
To roll out the dough, sprinkle the work surface and the top of the disk with flour. Roll out the dough into a
7- by 12
-
inch
rectangle that is
⅛
inch
thick. Dust the rolling pin with flour