Can I use the paule Caillet brown butter crust with Amanda's peach tart?
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Amanda is a co-founder of Food52.
Seems worth trying -- and I wouldn't blind bake it.
great - thank you! I love the other crust as well, but since we have made it before, wanted to try something new. I also really like the almond flavor in the original crust. Would it be very strange to add almond oil to the brown butter crust?
I've tried the brown butter/almond oil combination in biscotti and while it isn't terrible I I thought they cancelled each other out. I prefer using finely chopped toasted almonds over the almond oil.
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