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Chilling the pastry ingredients before starting will ensure a perfect crust.

Source: Martha Bakes, Episode MBLB1003
Yield

Ingredients

For the Pastry

For the Oven-Dried Tomatoes

For the Roasted Garlic

For Assembly

Directions

Cook's Notes

Trim the dough using scissors, a sharp paring knife, or by rolling a rolling pin across the top of the pan. Cutting the pastry an inch higher than the edge of the tart pan gives extra height and reinforcement. Unbaked pastry shells can be refrigerated, wrapped in plastic, for up to 1 day, or longer if frozen.

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73
  • tpr1
    8 JUL, 2012
    This isn't the first time I've found a typo. I'm very surprised since Martha is so detailed. Please correct the butter error. It states 1/2 cup in the recipe but in parenthesis it says 2 sticks of butter. I would think it's 1/2 cup. Hey Martha, let me know if you'd like me to edit all of your recipes before they're posted! I love your show and watch it everyday. I watch it right through to Mad Hungry since Lucinda is now my favorite cook. I no longer watch Food Network in the morning.
    Reply
  • tpr1
    8 JUL, 2012
    This isn't the first time I've found a typo. I'm very surprised since Martha is so detailed. Please correct the butter error. It states 1/2 cup in the recipe but in parenthesis it says 2 sticks of butter. I would think it's 1/2 cup. Hey Martha, let me know if you'd like me to edit all of your recipes before they're posted! I love your show and watch it everyday. I watch it right through to Mad Hungry since Lucinda is now my favorite cook. I no longer watch Food Network in the morning.
    Reply
  • carolslax
    22 MAR, 2011
    Is there a typo in this Recipe for the Butter: It states 1/2 a cup but in parenthesis (2 sticks)? HELP! Whic is correct??
    Reply
  • tuppa
    10 MAR, 2011
    Tomatoes are cheap over here at the moment so purchased 2 boxes of egg tomatoes. I've made this tarte twice over the past week - the first time the pastry was too thin and crumbly so tried a choux pastry (mixed in the saucepan) and made individual tartes. Boy the second time the tartes are just great. The egg tomatoes become so intense in flavour that all you can say is YUM! Thanks Martha
    Reply
  • tuppa
    17 FEB, 2011
    This tarte looks spectacular. It's a pity we no longer get your show in Australia! But I keep up to date with you via internet. Love your new format LynnyMae
    Reply

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