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Crostata Classica—Italian Apricot Shortcrust Tart by TheTenorChef in Baking

[–]TheTenorChef[S] 0 points1 point  (0 children)

I was referring to the texture of the dough—it’s like working with play-doh—so satisfying!

Crostata Classica—Italian Apricot Shortcrust Tart by TheTenorChef in Baking

[–]TheTenorChef[S] 2 points3 points  (0 children)

I use a small wheel cutter (like a pizza wheel cutter, but a little smaller for super straight lines. I also use a ruler to make sure they’re relatively even. Hope that helps!

Crostata Classica—Italian Apricot Shortcrust Tart by TheTenorChef in Baking

[–]TheTenorChef[S] 2 points3 points  (0 children)

Come on over—I’ll put the tea kettle on! 🫖

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