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This dough is similar to pate brisee, but it is further enriched with egg yolks and more sugar. Use this recipe when making our Plum Tart.

Source: Martha Stewart Living, August 1994
Yield

Ingredients

Directions

Cook's Notes

For a light, flaky pastry, start with cold ingredients and handle the dough as little as possible. This dough may be stored in the freezer up to one month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature one hour.

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  • naglekv
    2 OCT, 2018
    . Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, about 40 minutes. Remove parchment paper and weights; continue baking until deep golden all over, 10 to 15 minutes. Cool tart shell completely on wire rack.
    Reply
  • MS11675257
    30 JUN, 2017
    Great crust. How about including an oven temperature. I never remember.
    Reply

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