Sweet-Crust Tart Shell

Yield: One 9-inch tart shell Recipe: 3/200 “Back to Baking”, pp. 104    The next recipe on my to-do list was the classic fruit flan. Inevitably, to do so I first had to make the sweet-crust tart shell required. Probably due to the fact that the first pie dough I made (the Double-Crust Pie Dough) was … Continue reading