![]() ![]() Press the pieces of dough in so that they cling to one another and will knit together when baked, but don't use a lot of force-working lightly will preserve the crust's shortbready texture. You won't need all of the dough if you want to make a thin crust, but I think it's nice to make a thickish one so that you can really enjoy the texture. To make a press-in crust: Butter the tart pan and press the dough evenly over the bottom and up the sides of the pan.(If you'd like, you can fold the excess over and make a thicker wall around the sides of the tart.) Prick the crust all over with a fork and freeze for at least 30 minutes, preferably longer, before baking. ![]() Remove the dough from the paper, fit it into a buttered tart pan, and trim the excess dough even with the edges of the pan.
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