Urgent! A question about a recipe: Paule Caillat's Brown Butter Tart Crust

Kristen is the Senior Editor of Food52

added almost 2 years ago

Actually, for savory fillings, Paule recommends decreasing to a teaspoon of sugar (for sweet fillings, she calls for a tablespoon). The little bit of sugar helps keep it from being too crumbly.

Thanks so much for this question -- I'll add that note to the recipe now!

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I think the sugar also helps to brown the dough.

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