i made many tarts using the america's test kitchen tart dough. never a problem rolling it out. i moved to israel last summer and i'm having problems w the dough every time. maybe the flour or confectioners' sugar is different here. like in the US, i put the food processor bowl in the freezer w the dry ingredients. i chill the butter in the freezer as well. vanilla, 1 egg yolk and ice water are then added. i found that using 3 T of ice water each time worked so i'm using that now as a rule. large eggs in israel are the equivalent of XL in the US. it's not common to see medium eggs here which would be the equivalent of the large. so i am using somewhat more yolk here, but yolks vary per egg everywhere so i can't imagine that that's the problem. and yet, after sitting in the fridge overnight, the doughs aren't as firm as in the US, and then when i go to roll it between parchment paper, it sticks to the paper. if i'm lucky i manage to scrape the "mashed potatoes" off the paper and build my dough manually in the pan. i will put the rolling pin in the freezer this time before trying to roll this latest softer dough. i also have a glass cutting board which i'll also put in the freezer before i roll it out on that. maybe that will help. any thoughts? thanks in advance
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