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Whole wheat tart dough

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Preparation info
  • Yield: Enough for

    12

    tart shells, mea-suring approximately 4 inches in diameter after baking, each shell weighing 2¼ ounces
    • Difficulty

      Easy

Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Each Name of ingredient Baker’s percentages

Method

  • In a large bowl, mix flour, salt, and cinnamon together.
  • In the bowl of an electric mixer outfitted with a paddle attachment, cream the butter until smooth and light.
  • Add sugar and mix until blended.
  • In a small bowl, whisk egg yolks and vanilla and then add to the butter and sugar mixture, mixing to incorporate, scraping the bottom and sides o

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