Yield: Yields enough dough for 1 single pie crust, 8 mini tarts, or 12 turnovers.
Turn leftover pastry dough into shortbread cookie bars.
Very salty. I'll decrease the salt by 1/2 next time. The dough came together beautifully, and even though I was working in a really hot kitchen I was able to roll it out to 10" tart pan size and get a good, crumbly crust. I thought it might not hold up when cutting but it was great.
I used it for the Mixed Berry Tarts with Lemony Filling and baked it as directed in a 400-degree oven, covering the bottom AND edges with tin foil. It came out beautifully browned in 25 minutes.
@Danamay07. This is exactly what I want to do with the dough;
Can you share the turnover recipe where you substituted the peaches?
Super easy and very good! What's not to love about throwing all the ingredients in a food processor and pushing a button? I used raw sugar instead of granulated and was concerned that that would have messed the dough up- but it was fine, there were crystals visible in the dough before I cooked it...but it turned out fine. I used the dough in a turnover recipe, where I subsituted the raspberry filling with peaches...Really, really good. Add this recipe to your collection!
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