Rating: 3.67 stars
24 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
  • 24 Ratings

This rich dough is soft and a little difficult to roll, but it can be easily pressed into a tart shell -- and patched as needed. Use this recipe when making our Hazelnut Frangipane Tart with Apricots and Softly Whipped Creme Fraiche.

Martha Stewart Living, July 2007

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Recipe Summary

Yield:
Makes one 9-inch tart shell
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • With a standing mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes. Reduce speed to medium-low. Add flour and salt, and beat until just combined and crumbly (do not overmix). Shape dough into a 9-inch round disk, and wrap in plastic. Refrigerate at least 30 minutes (or up to 2 days), or freeze for up to 1 month.

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Reviews

24 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1