I have a question about the recipe "Paule Caillat's Brown Butter Tart Crust" from Genius Recipes.
If I wanted to use this tart crust for a savory filling, could I just omit the sugar?
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Actually, for savory fillings, Paule recommends decreasing to a teaspoon of sugar (for sweet fillings, she calls for a tablespoon). The little bit of sugar helps keep it from being too crumbly.
Thanks so much for this question -- I'll add that note to the recipe now!
I think the sugar also helps to brown the dough.