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

Yes, I think any oven-proof vessel with high sides will be just fine. This is a very forgiving dough. Let us know how it goes!

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Thanks, Kristen. I did use the saucier and the dough came together like a dream. It was nice to have the handle on the saucier for pulling it from the oven. Easier than a bowl I imagine.

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