PicoBlog

This the can-do dough – it swings sweet and savory, so you can just as easily use it for a fruit tart as for a quiche. In fact, it’s what my Paris friends do, which is why I dubbed it all-purpose. It’s a rich butter dough that bakes up firm, so that it can hold the pretty ins and outs of a fluted tart pan.

You can find this crust’s sweet sister here.

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