Tartes

Pie Crusts

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Make tarts from Brisée dough when filling the crusts with nonsweet foods, and from Sucrée dough when they are to be filled with sweet dessert fillings. If dough is too cold, let it stand at room temperature until warm enough to roll without breaking.

Method

  1. Roll dough to less than -inch thick. Lightly coat pie pan with butter, then wipe surplus butter