A question about a recipe: Paule Caillat's Brown Butter Tart Crust / is the dough to be rolled or pressed into the tart pan? Does it matter?
I have a question about step 5 on the recipe "Paule Caillat's Brown Butter Tart Crust" from Genius Recipes. It says:
"Line the tart mold evenly."
Recipe question for: Paule Caillat's Brown Butter Tart Crust
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You can also read the full write-up and see more photos of the process here: http://www.food52.com/blog/2237_paule_caillats_brown_butter_tart_crust