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Chocolate Tart Dough

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Recipe photo courtesy of James Baigre

Make this for our Chocolate Macadamia Tartlets.

Source: Martha Stewart Living, January 2003
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  • MS11337692
    7 JUL, 2013
    While watching Martha bakes, she used her extra tart dough to make linzer tarts, so I decided to make a double batch of dough for Linzer tarts. The key is to keep the dough cold if it starts to warm up & get sticky put it back in the fridge. I made the dough the day before, rolled it out & cut my shapes then refrigerated it again for about an hour before baking. I used a coffee mug for my cutter & they took about 13 minutes @ 320 in my true convection oven. The cookie is delicious!
    Reply

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