Appears in 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.
The problem with most tarts is the crust—it’s usually either too tough or too brittle. While regular pie crust is tender and flaky, classic tart crust should be fine-textured, buttery-rich, crisp, and crumbly—it is often described as being ...