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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?

asked by flutephobia almost 8 years ago

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drbabs
drbabs

Barbara is a trusted source on General Cooking.

added almost 8 years ago

Probably; what if you sit the tart in the cinnamon-sugar just after baking while it's still slightly warm?

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flutephobia
added almost 8 years ago

that's helpful! thanks!

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