Tart Dough

Name: Tart Dough
Yield: makes enough for twenty-four 2 1/4-inch tarts or three 9-inch tarts
Ingredients: Scant 3 1/2 cups (432g) all-purpose flour; 4 teaspoons (16g) sugar; 1 teaspoon (4g) coarse salt; 1 teaspoon (4g) baking powder; 12 tablespoons (168g) cold unsalted butter, cut into pieces; About 1 cup (240g) whole milk

December 9, 2011

This adaptation of Pâte Brisée (page 180) uses milk rather than water to make a richer pastry.