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

I don't have an oven-safe bowl. Any idea if using my 2 qt saucier would work just as well? Another option I was considering was using a pyrex casserole dish and quickly transferring to a bowl once I pulled it from the oven. Thanks!

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2 Comments

Danizmango July 23, 2011
Thanks, Kristen. I did use the saucier and the dough came together like a dream. It was nice to have the handle on the saucier for pulling it from the oven. Easier than a bowl I imagine.
 
Kristen M. July 23, 2011
Yes, I think any oven-proof vessel with high sides will be just fine. This is a very forgiving dough. Let us know how it goes!
 
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