Amazingly Easy Tart Dough

**Sterling Cooper** · 04-17-2012, 09:23 AM

For anyone who's put off on making homemade tarts, I tried a new method of making the dough that couldn't be more simple. It was so simple in fact that I had serious doubts that it could be any good, but it was great--flaky and buttery. I'm assuming it would work for savory tarts if you left the sugar out and upped the salt just a bit.

http://www.davidlebovitz.com/2009/05...-la-francaise/

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**saf** · 04-17-2012, 10:05 AM

Great looking tart. I don't do much dough pushing but this seems to be be more up my alley, not needing to be exact with everything.

**Alacrity59** · 04-18-2012, 07:03 PM

I'm clipping the recipe for future consumption.

**Phog Allen** · 04-22-2012, 11:04 AM

Duly noted and copied. Thank you so much for posting this. I LOVE tarts but fuss endlessly with the crusts. I have used Juila's crusts, Jacques Pepin, etc. All variations on the same theme. Cold butter cut into flour, add cold liquid, minimal working, etc. While they all taste fine the inevitable shrinking always raises its ugly brow. So this should be a breeze to at least try.

Cheers, Todd