Tart Math


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When I want to transform my favourite pies into tarts, I start with this helpful arithmetic: 1 lb (500 g) of pastry dough is enough for 16 tarts (3-inch/8 cm diameter). For each tart, use 1 oz (30 g) of dough, cut or roll it into a 4-inch (10 cm) circle, place it into the cup of a standard muffin tin and ruffle the edges. (Note: measurements were tested in Imperial.) Ways to make tarts, pg. 579 in 12,167 Kitchen and Cooking Secrets.

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12,167 Kitchen and Cooking Secrets


Paperback, 704 pages
Publisher: Robert Rose

In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.

Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.

Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.