A question about a recipe: Tangerine and Almond Shortbread Tart

Merrill is a co-founder of food52.

added about 2 years ago

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

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hardlikearmour is a trusted home cook.

added about 2 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.

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lorigoldsby added about 2 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.

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