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.
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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