Freeform Tart Dough

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Appears in Cook's Illustrated July/August 2004

SERVESMakes enough for one 9-inch tart

TIME25 minutes, plus 1 hour chilling

WHY THIS RECIPE WORKS

We developed our free-form tart recipe as a quick alternative to pie. For the flakiest pastry, we turned to a French technique in pastry making called fraisage, in which the dough is smeared with the heel of your hand, spreading the butter ...

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