Updated Monday, April 19th, 2004
Total Time: 60
Yield: 16 to 24 servings, depending on size of slices
Meanwhile, cook bacon in a second large saut
Form dough into a mound, then use the heel of your hand to push the dough away from you, flattening out lumps. Repeat. Shape into two equal disks, wrap in plastic, and refrigerate at least 1 hour.
Place one disk of dough on a floured pastry board; roll into a circle 1/8-inch thick. Fold dough gently into quarters and transfer to an ungreased 9-inch tart pan. Unfold and gently push dough into pan. Roll out second disk. Cut small decorative holes in center of dough, then transfer to flour-dusted cookie sheet. Refrigerate until needed.
Total time: 1 hour 25 minutes; active time: 25 minutes
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