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The Pie and Pastry Bible

Sweet Peanut Butter Cookie Tart Crust

Page 63

Cuisine: North American | Course Type: Pies and Tarts

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Recipe Reviews

11th December 2011

Peckish Sister from Central, FL

This very wet dough is just barely manageable. It does not need a long chilling time before baking. The directions are very helpful in ignoring how much it puffs up while cooking. The peanut butter aroma during preparation foretells the delicious taste. After I had finished jamming all the dough into the tart pan, I read how I should have had some left over. The finished product is a little crumbly and I had a lot of small air holes, so it did not make a perfect impression against the tart pan.

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