Sweet Tart Pastry
SERVESMakes one 9- to 9 1/2-inch tart shell
SEASON 2Two French Tarts
WHY THIS RECIPE WORKS
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 ...