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Tarts

tart dough for fruit tarts

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tart dough for fruit tarts

susan.edelmann | Jul 3, 2008 06:50 AM

My sweet dough is all too crumbly, chunks sometime separate from the shell. Even when the shell doesn't fall apart, the dough is still too crumbly. Why does this happen and what can I do to correct it? (The recipe I use for a 9" pan calls for 1C flour to 1 stick butter, plus egg yolk and some ice water.)

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