I have a question about step 5 on the recipe "Paule Caillat's Brown Butter Tart Crust" from Genius Recipes. It says:
"Once the dough is cool enough to touch, press it in to the tart mold evenly with your fingertips. "
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June is a trusted source on General Cooking.
At the top, above the ingredient list, it states "makes 8 1/2" or 21 cm tart shell."
However, my tart pans are 8 or 9 inches, not 8 1/2, so you could use either one, I'd think.
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I've used 9" pan successfully, but I wouldn't go any bigger than that -- the dough just barely fills out the shell.
Let us know how it goes!
I've used this recipe with great success ever since David Lebovitz first posted it. Unfortunately my tart pans are 11". So I multiplied the ingredients by 1.5 and it seems to work out just fine. (2x made the shell too thick). You will get rave reviews!
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