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This easy tart dough is based on Paule Caillat’s recipe; just heat the butter, oil, water, and sugar in the oven and then stir in the flour. Once the dough forms, it can be pressed directly into a tart pan with your fingers, no rolling out or chilling time required. Watch author Lauren Shockey make the tart dough in this CHOW Tip video.
Game plan: This tart crust is designed for recipes that call for a partially baked crust. For a fully baked crust, continue baking until golden brown, checking every 5 minutes.
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