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38 Comments
Evth
January 31, 2023
Would this crust work for a quiche? I have been enlisted to bake several quiches for a party and would love to know if this recipe would work. Would I pour the egg filling in the crust after it cools and bake? Or parbake the crust then pour the filling? Any suggestions and comments would be so appreciated!
Saba
March 2, 2017
Kristen, I made this and loved how easy it was. However, it shrunk when I baked it. Should I chill it before baking? Or what is the best way to avoid shrinkage? When you have 1" high tart pan, and the shell shrinks, there's no space left for filling!
Kristen M.
March 2, 2017
Hi Saba—as you can see in the top photo, it shrunk a bit when I made it for shoot day, too! Chilling or even freezing would very likely help.
CalamityintheKitchen
August 19, 2015
Hmm... I made this last night, and although the flavor was excellent, it was SO crumbly that it was nearly unusable. I made minitarts, and (those that hadn't already broken) fell apart at first bite. Did I do something wrong? Or is this recipe just too delicate for something which is meant to be picked up and held? Perhaps with a fork on a plate would have been fine...
I also found the oven bit odd. Why would you add water if the point is to brown the butter? I left mine in at 400 for 30 minutes, and it was still only brown around the edges of the pan.
I also found the oven bit odd. Why would you add water if the point is to brown the butter? I left mine in at 400 for 30 minutes, and it was still only brown around the edges of the pan.
Anna
August 6, 2013
I would love to make this but you do not say which tablespoon quantity you are using – an American tablespoon is 15ml and much of the rest of the world uses a 20ml tablespoon. Please tell which – thank you!
FedExSal
July 28, 2011
I love to make pecan anything... tarts, bars, cookies, pie's and curious about using this recipe for a crust for a pecan tart... Comments please...
witloof
August 3, 2011
I think it would work perfectly. I have used a pat in crust {see my comment below} for pecan pie many times without a problem.
witloof
July 24, 2011
This looks just fabulous... and as for genius, I have to say that the pat-in crust recipe that Amanda uses for her peach tart in Mr. Latte is even easier and super delicious. I found the original in an old, old Fannie Farmer I picked up at a tag sale. I bumped up the sugar and almond extract in Amanda's, use 1/3 cup barley flour {thank you, Smitten Kitchen} and it's crumbly, nutty, and wonderful.
stinkycheese
July 20, 2011
I took Paule's cooking class at her beautiful home in Paris last September and this crust is the recipe I keep coming back to. I just made it today, AC blasting in my kitchen! I have been using whole wheat pastry flour and it still comes out great. Yay Paule!!
saltandserenity
July 19, 2011
Brown Butter!!! I'm thinking a salted caramel and chocolate filling. This is a genius recipe. Thanks for finding it and sharing with us. You rock!
chefrockyrd
July 19, 2011
Thanks for this and all of the wonderful recipes. I have tried oil pastries before but they never had the delicious flavor I am used to in butter pastries. So this is brilliant.
Has any one tried this method doing a double crusted pie? I have to make over 200 wild Maine blueberry pies for the church to sell for the Wild Blueberry Festival in Machias Maine in August.
I have wonderful help of course, but this method would save us a lot of work on our dough production.
any comments?
thanks.
Has any one tried this method doing a double crusted pie? I have to make over 200 wild Maine blueberry pies for the church to sell for the Wild Blueberry Festival in Machias Maine in August.
I have wonderful help of course, but this method would save us a lot of work on our dough production.
any comments?
thanks.
kellie@foodtoglow
July 19, 2011
Wonderful share. Thanks! After many years I'm pretty confident with pastry but it sure is good to have a melt and throw together version. Genius. Have just made some apricot and vanilla French-style jam that would go well on the base, topped with fresh apricots, white nectarines and redcurrants. Thanks again for sharing.
sarabclever
July 18, 2011
Anything baked with brown butter deserves the genius moniker, I am starting to believe.
Maria T.
July 17, 2011
Genious Recipes are absolutely a GENIOUS IDEA. Thanks to Amanda and Merrill and all the team to continue to provide a great website.
Hattie S.
July 16, 2011
Made it - loved it - easy as, well, pie. I used several mini-tart shells and filled with sweetened mascarpone and berries. Can't wait to try with chocolate!
TXExpatInBKK
July 14, 2011
I'm so glad everyone mentioned that this works for both sweet and savory dishes... I now have all kinds of ideas spinning in my head. What a great recipe to have in your back pocket!
amysarah
July 13, 2011
Is there anything that doesn't taste better with brown butter in it? This recipe reminds me - my (Southern) college boyfriend used to bake his mother's biscuits sometimes, and they too defied the laws of physics by being inexplicably flaky, though made with melted instead of icy cold butter. (I swear I wasn't blinded by love when it came to biscuits. Other things, yes.) Go figure. Definitely going to try this crust.
Domenica
July 13, 2011
I've been making this crust for sweet AND for savory tarts, quiches, etc, ever since I learned it from Paule many years ago. It's amazingly easy--and lovely to look at. Thanks for sharing.
TheWimpyVegetarian
July 13, 2011
Love love love this. This is a completely new approach for me and I can't wait to try it!! Brilliant!
PA_Mom
July 13, 2011
I've been using this recipe for a year or so since David first published it in his blog! I have used it with his Chez Panisse Almond tart recipe, and also his Fresh Tomato Tart among several othet homegrown tart recipes. The crust works beautifully for both savoury and sweet tarts. Highly recommended!!!
David G.
July 20, 2011
When you make the tomato tart, do you still pre-bake the crust before filling it with tomatoes, etc.? Or do you put the filling onto the raw crust and bake everything together?
PA_Mom
March 2, 2017
Yes - I do still pre-bake the crust. I usually apply a thin layer of mustard before
I put in the tomatoes, and don't want that blending into the tart crust :)
I put in the tomatoes, and don't want that blending into the tart crust :)
JoanG
July 13, 2011
WOW! Apple Annie and I took a class from Paule almost a decade ago (in her charming Paris apartment) . We made an earlier version of this pastry and it was amazing. How nice to see her face and recipe at food52!
ChefJune
July 13, 2011
I totally LOVE crusts that you don't have to roll out. There's so much less mess in the kitchen. I am sure this recipe will receive a workout at Chez Julia. ;)
BiCoastalCook
July 13, 2011
I made this very tart for years when our kids were small. Great fun for kids (or grandkids!) to spread sweetened mascarpone in the tart shell and then decorate it with strawberries, raspberries, and blueberries. Spelling out the initial of the birthday kid in raspberries was a great hit. Must make this again! Thanks for a great morning read, Kristen!
jmddc
July 13, 2011
I've been making this crust ever since DL posted it and it is great. I used it for a tomato tart last night. For a 9" tart pan, I halve the recipe again to make sure there is plenty of dough to work with. Definitely reserve a lump of dough to patch the cracks because there will be cracks!
jmddc
July 13, 2011
I've been making this crust since David posted the recipe. Made a tomato tart with it for dinner last night. For a 9" tart pan, I halve the recipe again which gives you plenty of dough to work with. Definitely reserve a lump to patch the cracks because there will be cracks. It is easy and delicious especially for the pastry-phobes like myself!
fiveandspice
July 13, 2011
Don't hate me, but I'm definitely in the pastry masochist category! Up until 2 years ago, I didn't dare roll a pie crust. But, then one day I decided to dive in, and since then I've fallen in love with the never ending ups and downs of rubbing together butter and flouring, (or creaming butter, depending), chilling, flouring, rolling, cracking, the lot of it. The trickier the better! You're right. It's messed up. However, I hate blind baking. Hate it! So, this looks like a phenomenal recipe to have in store for when I want a prebaked tart crust, and have reached my limit of patience for foil and dried beans. Thank you!
Panfusine
July 13, 2011
Is it OK to start gasping for breath at the sheer magic that this recipe & this genius series brings out.. the pureed lemon idea just yielded a fabulous spicy relish last night!
mrslarkin
July 13, 2011
Can't wait to try this! Loving the ease and speed of this recipe. Back in March, this unusual crust topic came up on Twitter with myself, MrsWheelbarrow and cheese1227, but I can't remember what prompted the conversation.
Emily H.
July 13, 2011
Brown butter, my love for you grows every day. Another amazing, genius recipe indeed. Thanks, Kristen!
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