Yield: Yields one 10- to 12-1/2-inch tart shell
Before making the dough, check your filling recipe for the size shell you’ll need. To make enough dough for a 10-inch porcelain quiche dish or a 10-1/2- or 11-inch metal tart pan with removable bottom, measure your ingredients using the first list below. To make enough dough for a 12-inch porcelain quiche dish or a 12-1/2-inch metal tart pan with removable bottom, use the second ingredient list. The method is the same for both.
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Make Ahead Tips
The unbaked tart shell can be wrapped and frozen for up to 2 weeks. Par-bake it just before using.
I used this tart dough for "Spinach Goat Cheese & Chives Quiche", and it turned out really well. The crust was very crisp, and tasted very good (the filling was great, too).
This is really an excellent recipe and the same I have been using for years. Very easy and always consistently good. Like all pastry recipes it requires that you don't overwork the dough.
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