The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
Basic Rich Tart Dough
Page 480
| Course Type: Other
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Recipe Reviews
Queezle_Sister from Salt Lake City, UT
This tart dough went together easily, but it was not so easy to roll out. I really liked working the butter in with my fingers. In the past, I've made pie dough using a pastry cutter or two knives - but I liked this better.
I have a picky complaint. The instructions clearly say to cut the butter lengthwise, and they refer you to a picture on page 482. But if you look at the picture, they show the butter being cut crosswise. This is a small detail, and one that I don't think matters. What I'm more bothered by is that is suggests a lack of attention to detail during the editing process.
Back to the dough - i tasted a small piece, delicious!
southerncooker from Boomer, NC
I have never been that great at pastry dough. Maybe it's the fact I've never made it that many times. I had problems with the dough sticking to the plastic when I rolled it out. Then also had some problems getting it to press into the tart pan. I like the idea of putting in the freezer before adding the filling and the ease of only two ingredients -- flour and butter. I'll be trying this one again with other fillings.
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