This recipe is from Kuchnia culinary magazine. I really like it, I have all the issues! I use the recipes from it quite often. Sometimes I think that not all of them were tried before, this was the case this time. With the ingredients that they suggest the dough was to runny to even think about rolling it. They also didn't mention to weigh it down when baking. It grew so much that there was no room left for the stuffing. This ingredients are tried and changed by me (for a tart mold with 22cm diameter). Their recipe for caramel was great, no changes made!
