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Epicurious

Pastry for a One-Crust Tart

By Susan Herrmann Loomis

4.1

(28)

This recipe originally accompanied Madame Quiche's Quiche Au Fromage .

This pastry is short, buttery, and wonderfully easy to put together. I make it in the food processor, for the less it is touched by warm hands, the shorter and flakier it will be. Be sure to let the pastry rest at least one hour at room temperature, so it is easy to roll out, then chill it before baking.

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