Hi Food52,
I am making a pumpkin tart. I live in NM, so I wanted to make some kind of biscochito-style crust. Any ideas on how i can get the crust to have the same crumbly outside texture as a biscochito cookie? you roll the cookies in cinnamon sugar, but if i do that with the crust, will the sugar just caramelize and harden in the tart shell?

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2 Comments

flutephobia November 24, 2010
that's helpful! thanks!
 
drbabs November 24, 2010
Probably; what if you sit the tart in the cinnamon-sugar just after baking while it's still slightly warm?
 
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