Potato Tart

• 1 recipe for short paste
• Salt
• 1½ pounds potatoes, finely sliced, wiped free of excess starch, but not rinsed

Line a pie dish or other round mold with the pie dough, crimping the edge as for a single-crust pie. Fill with salted layers of overlapping potato slices, place a round of pastry cut to the inside dimensions of the mold over the potatoes, piercing it in several places with the sharp tip of a paring knife, and bake for about 35 minutes at 375°. Remove from the oven, carefully lift off the pastry