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A question about a recipe: Tangerine and Almond Shortbread Tart

031511f_953

If the sugar is to be either pulsed or melted, does it need to be superfine sugar?

asked by momcooks about 4 years ago
3 answers 743 views
Cbfb27ea-071f-4941-9183-30dce4007b50.merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added about 4 years ago

This is a good resource that might help: http://www.slashfood.com...

3639eee1-5e0d-4861-b1ed-149bd0559f64.gator_cake
hardlikearmour

hardlikearmour is a trusted home cook.

added about 4 years ago

You can sub regular sugar in the portion you are cooking - just make sure it all dissolves. I wouldn't sub it for the powdered sugar in the crust.

32fb3935-151a-4db2-ac26-980d4c0d5cea.lorigoldsby
added about 4 years ago

I use superfine sugar out of habit when making caramel or candies...that is why I called for it...it melts so much easier without having to worry about a grainy texture.