Full Recipe
Author
Susan Reid | 2007-12-31
Description
This tart dough handles and rolls beautifully, and once it's baked, is strong enough to hold itself and whatever you fill it with without the aid of a pan. But the most amazing thing about this dough is the flavor: the citrus zest adds a touch of panache to any tart you make with it without overwhelming the filling. We recommend freezing whatever you don't use right away; the dough will keep for 3 to 4 months, well wrapped.
