tag:blogger.com,1999:blog-2239521152553433086.post1830947830593433547..comments2024-03-14T12:27:50.058-06:00Comments on Cookistry: TSA TartDonna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2239521152553433086.post-79696897847748535192011-07-13T11:33:50.391-06:002011-07-13T11:33:50.391-06:00That's a good one, Donna. I'm A-OK with th...That's a good one, Donna. I'm A-OK with the higher fat (butter) content and I certainly chill along the way. And the less sugar, the better I like the flavor. Yes!! Most ripe fruit is plenty sweet and does not need much sugar. This tart dough is suitable for darn near any fruit and it is easy to work with. A real winner! -C.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-18680272170288955302011-07-10T09:36:18.703-06:002011-07-10T09:36:18.703-06:00It was a good crust, but nothing magical. She had ...It was a good crust, but nothing magical. She had insisted that you don't need to chill the crust before putting it in the pan, but I think it would have been better if I had done that.Donna Curriehttps://www.blogger.com/profile/12833303767775886944noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-51390980042000278782011-07-10T08:36:17.937-06:002011-07-10T08:36:17.937-06:00The question is: how did the crust actually turn o...The question is: how did the crust actually turn out? Was it a good recipe?Adamhttps://www.blogger.com/profile/13027439771349509316noreply@blogger.com