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A recipe for a rich shortcrust pastry which I found in the November 2005 issue of the Australian magazine 'Table: easy family food for every day of the week'. This pastry is used in my recently posted Onion and Olive Tart Onion and Olive Tart in which the sugar and vanilla essence are omitted, and can be used - with this adjustment - for any savoury tart; or, exactly as posted, for sweet tarts.
Units: US | Metric
Serving Size: 1 (369 g)
Servings Per Recipe: 1