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these simple tarts are filled with the flavors of spring
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the flaky crust begins with a shower of flour
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fresh thyme is baked right into the crust
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pastry cutters make the process easy, but you can also use two knives if you prefer
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freshly-squeezed lemon juice has much more flavor than bottled
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stirring lemon juice into a chilled cup of ice water
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adding greek yogurt to the crust gives it a rich tangy flavor
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and just like that, a buttery pie dough speckled with thyme
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allowing the dough to rest in the fridge helps it roll out smoothly
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pizza cutters are useful for more than just pizza
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soft circles of pie dough, ready to be pressed into tart pans
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each little pan gets its own little crust
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filling the tarts with pie weights or dried beans keeps them from puffing up in the oven
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all filled and ready to bake
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asparagus is the quintessential Spring vegetable
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spreading warm goat cheese in each little crust
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spring tarts with asparagus, sun-dried tomatoes, and goat cheese
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a pinch of lemon zest for the final touch