All questions

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

6e7b76a9-2c8b-4869-b75f-be6970b3d9d7.062811f_424

I have a question about the recipe "Paule Caillat's Brown Butter Tart Crust" from Genius Recipes.
If I wanted to use this tart crust for a savory filling, could I just omit the sugar?

asked by lurquizo about 4 years ago
2 answers 1352 views
39bc764f-7859-45d4-9e95-fc5774280613.headshot_2.0_crop
Kristen Miglore

Kristen is the Executive Editor of Food52

added about 4 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!

23b88974-7a89-4ef5-a567-d442bb75da04.avatar
added about 4 years ago

I think the sugar also helps to brown the dough.