Dorie Greenspan's sweet pastry dough for tarts. Can't be beat, and couldn't be easier. Whir the dough together in the food processer, then press into the tart pan, freeze for half an hour, and bake.
Chocolate variety in the "Bonne Idee" is also perfection. Just sub in a little cocoa powder.
TO FIND: "Around My French Table," by Dorie Greenspan, pg. 500.
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