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No-Roll Flaky Dough

Post by Andrea.

I volunteered to write the post about the no-roll flaky dough which is one of the basic doughs for many of the savory tarts of the Modern Baker Challenge. For me, it is the best dough as can be concluded from the fact that whenever Malgieri offers to choose between one of the other doughs and the no-roll flaky dough I opted for the latter one. I have no idea if it’s the best dough tastewise, but the fact that this dough doesn’t have to be rolled out is unbeatable. My dough-rolling abilities stink. Really!

Anyway, the no-roll flaky dough is easy. You combine flour, salt and baking powder in a food processor, add butter, pulse a couple of times, add water and pulse some more until the dough looks like a crumb topping. Then you distribute the dough in the tart pan and press it down. That’s it. Easy as pie. Try it!

I used it for the Ham and Egg Tart, the Corn Pudding Tart, the Gruyère, Scallion and Walnut Tart, the Swiss Onion Tart, and the Tomato and Cantal Tart.



1. gaaarp - March 22, 2011

Here’s my flaky post: http://wp.me/pwL3l-x9

2. ap269 - March 22, 2011

Here’s my post about the no-roll flaky dough: http://ap269.wordpress.com/2011/03/22/modern-baker-challenge-no-roll-flaky-dough/. I’ve used it for 5 tarts so far.

3. ap269 - January 17, 2011

This dough was even easier than the olive-oil dough. It was perfect for my Ham and Egg Tart:http://ap269.wordpress.com/2011/01/16/modern-baker-challenge-ham-and-egg-tart/.

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