Appears in Cook's Illustrated January/February 2000, America's Test Kitchen TV
Sweet tart pastry is both finicky and hard to roll out. Here is a recipe that is relatively foolproof, quick, and easier to handle.
For our sweet tart pastry recipe, we found that a single egg yolk and a tablespoon of cream gave the dough the necessary richness. Confectioners’ sugar produced a melt-in-your mouth texture in this recipe, which is formally known as pâte su...