I have a question about the recipe "Heirloom Tomato and Lemon Mascarpone Tart" from nannydeb. Can I use butter instead of shortening for this pastry crust?
I've never subbed butter for this particular recipe, but it would have to be room temperature if you do. Then you would have to refrigerate the dough for about an hour before you roll it out. You can use your usual butter crust recipe for this tart too.
My experience in substituting butter for shortening is that the result is less firm. For example, cookies spread more and are thinner. I'm not sure if this would be true for a pastry, but I would chill it really well before baking.
Are you a King Cone or a Klondike Bar?
Choose your ice cream wisely.
Brown butter Nutella skillet cookie.
Fire up the grill.
Festive Felt Barbecue Banners
Portable picnic snacks.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.