All questions

Paule Caillat's brown butter tart crust

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?

asked by plevee over 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
2 answers 1624 views
Kristen Miglore
Kristen Miglore

Kristen is the Creative Director of Food52

added over 7 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
plevee
added over 7 years ago

Thanks, I try this the next time I make a tart.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52