Tart Doughs

Preparation info
  • Makes


    9 inch tartlets
    • Difficulty


Appears in
A Passion for Desserts

By Emily Luchetti

Published 2003

  • About

Unlike most pastry chefs, I use all butter in both my tart and pie doughs. Many chefs use vegetable shortening or combine it with butter. The argument is that shortening adds flakiness. But if properly handled, an all-butter crust can be flaky and it has the added bonus of an all-butter flavor. When making dough, resist the urge to knead it too much. It should be handled just enough to form it into a smooth dough. Overworking will result in a tough crust. Too much liquid can also make dough