1. Is there any reason that the butter, oil and water have to be heated in the oven instead of on top of the stove, or even in a microwave oven?
2. Does the pastry have to rest or cool in the refrigerator before baking?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kristen is the Creative Director of Food52
1) You can also brown the butter mixture on the stovetop, but I can't vouch for the microwave -- you definitely wouldn't have as much control over developing the caramelized butter flavor, since it happens more quickly.
2) Nope! No resting or cooling needed whatsoever. Just dock it by pricking the bottom with a fork so it doesn't puff up in the oven.
Thanks, I try this the next time I make a tart.
Even after my mother passed away, with no record of her recipe.
Cold Fried Chicken from Mom
Make Any Backyard as Cozy as Your Living Room
Spread the Word
Cheesy Corn & Ranch Pizza
Here Come the Hits