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My Favorite (Quick!) Tart Crust

My Favorite (Quick!) Tart Crust

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I admit that I love cute little pans, and I have many of them.  But, oh, what you can do with a 6-inch tart pan!  If you only have a 6-inch cake or pie pan, this will still work, it just won’t have the cute tart shape.  In any case, tart pans are not expensive (Sur La Table), so I would encourage you to get one if you are inclined.

This crust is easy, quick, cholesterol free, and can be used for a million fillings– from sweet to savory and back again; from baked to fresh to chilled to frozen– this is your baby! (Or at least it’s my baby, haha.)  Just think of the possibilities!  But you have to start somewhere, and today we start with the crust.

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Small Lemon-Ginger Custard Pie with Toasted Almond Crust

Small Lemon-Ginger Custard Pie with Toasted Almond Crust

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Ah, the elegance of a small, silky pie.  Thank you to Archimedes of Syracuse and to Geometry teachers everywhere for sponsoring today’s deliciousness.  As you will see all over the cooking world, today, March 14 (3.14) is dedicated to all things pi(e).  Similar to the cakes from my Small Cake Series, a small pie can be shared if you wish.  But it certainly doesn’t have to be:  leftover pie for breakfast is a lovely indulgence.

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