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Tart Dough help needed

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Tart Dough help needed

Tracy L. | Nov 14, 2004 07:40 PM

I made the tart dough for the Pinenut Rosemary Tart from the Last Course. It rolled out beautifully after refrigeration but when I put it in the tart pan it broke and tore. I did little patch jobs but it looked funny, kind of rustic, (it tasted great, very tender and tasty). I adapted the dough recipe so I could make it in the food processor. I don't own a mixer and have no space for one at this time. I am trying to figure what went wrong. The only two culprits I can think of are; the dough was too cold to roll out or there was not enough liquid in the dough. I'd really like to perfect this skill, tarts are very versatile. If anyone has any advice, please share. Thanks

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