A question about a recipe: Paule Caillat's Brown Butter Tart Crust / is the dough to be rolled or pressed into the tart pan? Does it matter?

Kristen is the Senior Editor of Food52

added almost 2 years ago

It's pressed in -- easy, right? I'll make this more clear in the recipe. Thank you for pointing it out.

You can also read the full write-up and see more photos of the process here: http://www.food52.com/blog...

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

When I made this crust (which is wonderful) I just pressed it in with my spatula. It was so easy!

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content