Sweet tart

A Frenchman taught me a great trick to creating sweet tart crusts. You know how you always want that crispy, gooey edge, falling apart in your mouth as you devour a sweet berry tart or peach pie? Well as it turns out, milk makes a great accompaniment to the dough. Following the original recipe:

3 cups flour : 11 tbsp butter for 2 crusts
or
2.5 cups flour : 1 cup/ 8 tbsp butter for 1 crust

add in a sprinkle, or about 1 tbsp sugar and 1 tsp salt and mix well until it feels like wet sand. Instead of water, add milk (it can be whole or even skim- whole is better) in splashes until the crust sticks together and roll into a ball. Chill the crust in plastic wrap and roll out into a thin crust in a pie pan or baking sheet to make lime bars, pies, tarts, etc.

I had lunch with a new friend a couple of days ago, who is a recent graduate of a neighboring school, and a LOVER of food. We could talk about food forever and she's on board with the whole crazy healthy thing that has overtaken my purchases of whole wheat flour and raw cane sugar. I told her about my recent baking spree and she asked if I had added any spices to my crust. I said no, but I thought I must. Maybe some cinnamon and nutmeg? Or even for savory crusts, a little rosemary or dried herbes de provence? Try it!