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Sweet Tart Pastry
June 20, 2012

I added a little more sugar to the dough (my preference) and made it in my food processor---much easier that way. I blind baked it in a 9" removable bottom tart pan and once cooled, filled it with a key lime filling using sweetened condensed milk, egg yolks, lime juice and zest. Baked at 325 until just set (about 14 min.) and cooled completely on a rack before refrigerating for several hours. The crust was quite delicious and flaky.

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