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
(2 reviews)
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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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