Comments on: the great unshrinkable sweet tart shell

By: Janie

Janie — Mon, 12 Dec 2011 18:49:17 +0000

Could you use this dough to make Canadian butter tarts? They are made in muffin pans and I’m wondering how to ensure there is no shrinkage. Foil in each cup? Fishing pie weights out of each muffin well seems to be asking for trouble.

By: Jessica

Jessica — Sat, 26 Nov 2011 00:17:55 +0000

I just made the cranberry pear frangipane tart using this shell and I hate to say it but…the shell shrank. Just a little though. :)

I did find that fully baking the shell, cooling it, and then baking the tart, the shell came out a little tough. I might just par-bake it next time.

By: Adam

Adam — Tue, 22 Nov 2011 01:55:04 +0000

Deb, do you have any tips for ensuring adequate doneness for a par-baked crust?

By: Emily

Emily — Tue, 15 Nov 2011 03:29:55 +0000

I literally just made this and it is amazing. Thank you!

By: Donata

Donata — Fri, 16 Sep 2011 21:11:16 +0000

I love your blog…and of course it does seem to post first on most of my google searches, which doesn’t hurt. But I consult your pages so often I felt the need to let you know! Thanks for sharing.

By: Marisol

Marisol — Sun, 28 Aug 2011 17:37:31 +0000

Deb,
Did you once have a recipe posted for a lemon custard tart with blueberries baked into the tart? I know I made it last summer and I’m 98% sure I used your tart crust, but maddeningly, I can’t remember where the recipe came from. It came out perfectly and I feel like that could be due to your excellent recipe details. Thanks!

By: Carol

Carol — Thu, 21 Jul 2011 21:16:07 +0000

Thanks, that sounds like a winner for next time – and I LOVE your site, btw (can’t believe I didn’t share that before)!!

By: deb

deb — Thu, 21 Jul 2011 18:08:41 +0000

Carol -- Although the recipes are different, I'm quite quite quite fond of this one for savory tarts. You don't even need to pre-bake it unless you want it super-crisp. I don't find that it gets soggy otherwise.

By: Carol

Carol — Mon, 18 Jul 2011 18:48:07 +0000

Just came across this after my latest shrinkage incident and can’t wait to try it next time! How would you modify this for a savory tart? Thanks!

By: Chelsea

Chelsea — Wed, 06 Jul 2011 23:15:53 +0000

I have to add another thank you to this recipe. My mother-in-law’s blueberry pie recipe (so delicious) calls for a store-bought Keebler Shortbread crust. I haven’t seen one of those in years, and the same was true when I checked my Safeway. To smittenkitchen I ran, and sure enough, you had what sounded like a foolproof crust. It was. Well, I confess to pre-baking it a touch too long, but no one seemed to notice, including me, once we tasted the pie. Also, my food processor is too small (4 c) for doughs, so I mixed this one with a pastry cutter plus fingers, and it worked quite well. Thanks again!