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A French tart, basically means a covered pie. I have taken this recipe from the baking queen Dorie Greenspan. She gives this killer pie dough that is crumbly and sweet. It takes a little bit of effort but the result is totally worth it. It is buttery and flaky.
Make the pie shell first.Put the flour, sugar, salt and butter in a food processor and pulse for a few seconds. Then add the egg yolk and pulse some more.
Turn the dough onto a floured surface and knead a little till the dough comes together. Freeze the dough for half an hour.
Roll out the dough. Slowly place it over a 9” fluted pie tin. Then gently place it over the pie tin.
Trim off excess dough. Keep the left over dough because you will need it later. Press an aluminum foil lightly against the crust. Refrigerate for an hour
Preheat the oven to 180 degrees Celsius. Bake the crust (with the foil) for 10 minutes. Remove the foil and bake 5 more minutes to get a browned top.
Make the filling: Put all the ingredients in a pan and cook for 5 minutes.
Pour the filling over the pie shell. Take out the left over dough from the fridge. Roll it out a little bigger than the pie shell.
Gently place it over the filling. Pinch together at the edges.Preheat the oven to 200 degrees Celsius. Bake for about 20 minutes till the top is a golden brown.
SERVING: 6
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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