I have Friberg's book too, and when I was trying to figure out which recipe I would use for my Linzer Tarts, I nixed Friberg's because I wanted to use a dough I could make in advance and store. I didn't want to have to pipe the top.
It doesn't surprise me that the dough spread on you considering that it's slack enough to pipe and you cream air into it while mixing.
I make a Linzer dough that you can use for cookies AND tarts. I just roll out the dough, line my tart pan, then cut out strips and place them in the crosshatch pattern on top after I've filled the tart with jam. |