Yield: Yields one 11-inch crust.
This cookie-like crust is perfect for custard or fresh fruit fillings that don’t need further cooking, such as this combination of peaches and mascarpone cheese. I usually make this dough in a stand mixer. If using a hand mixer, you’ll need to mix the ingredients a little longer to get the results described. The extra mixing won’t hurt this very forgiving dough.
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Make Ahead Tips
You can wrap the formed, unbaked tart crust in plastic wrap and freeze it for up to two months. Do not thaw the crust before blind-baking.
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