Dough

This recipe was created to be used for Fresh Plum Frangipane Tart , Strawberry-Lemon Tartlets and Mixed Nut Tartlets .

It's important to make this tender fresh pasta into pansoti as soon as you have cut the dough into squares: The squares dry out quickly and become difficult to seal.

This recipe originally accompanied epi:recipeLink="101888"Plum Pine-Nut Tart</epi:recipeLink>.

Active time: 10 min Start to finish: 1 1/4 hr

For extra convenience, make this a week ahead and freeze. Thaw in the refrigerator.

Any size mini-muffin pan can be used to bake the tartlets, but the nonstick variety works best.

(PATE SUCREE) Makes plenty of dough for the Walnut Tartlets , Apple Galette or Apricot Tart .

Resist the temptation to halve this recipe; it would yield a very small piece of dough, which can be difficult to roll and fold. This recipe is an accompaniment for Vinegar Pie.

Makes enough for 1 spotted dick or jam roly-poly You can order ground fresh beef suet from your butcher. The suet will not be rendered; the process of rendering suet is a simple one and will yield a lighter, cleaner-tasting pudding.

This dough is part of the recipe for Robiola and Truffle Pizza .

This recipe can be used for Praline Pecan Tarts Can be prepared in 45 minutes or less but requires additional unattended time.

The trick to a successful pastry dough is to handle it as little as possible and to keep it cool. For 2 pies, you will need to make 2 batches of pastry dough (do not double the recipe).

The key to this crisp, flaky pastry is to handle the dough as little as possible and to keep it cool.

A terrific all-purpose pie crust from Elinor Klivans. Use it during the holiday season and all year long.