Appears in Cook's Illustrated March/April 2022, America's Test Kitchen TV
This crisp, elegantly slim, and shockingly simple pâte sucrée crust should be in every baker's back pocket.
Pat-in-the-pan tart crusts are quick and convenient, but they're thick, so they don't leave a lot of room for filling. A slimmer, more traditional pâte sucrée crust has a greater capacity, but it can be tricky to make. Instead of chilling t...