Sweet Tart Dough

Preparation info
  • Makes

    10- or 11 inch

    tart crust
    • Difficulty


Appears in
The Modern Baker

By Nick Malgieri

Published 2008

  • About

This is a variation on a dough I have been making for years. It’s quick to prepare, easy to roll out (though it can also be pressed into a pan instead), and always bakes up tender and flavorful—who could ask for anything more? The recipe doubles easily, but don’t try to make more than a double batch in the food processor at one time—most food processors will not handle larger amounts of dough.