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A question about a recipe: Paule Caillat's Brown Butter Tart Crust

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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?

asked by lurquizo about 5 years ago
2 answers 1600 views
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Kristen Miglore

Kristen is the Creative Director of Food52

added about 5 years ago

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!

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added about 5 years ago

I think the sugar also helps to brown the dough.