Paule Caillat'S Brown Butter Tart Crust

1. 1

   Heat the oven to 410u00b0 F (210u00b0 C).

2. 2

   In a Pyrex type oven-safe bowl, combine the butter, oil, water, salt, and sugar.

3. 3

   Place in the hot oven for approximately 15 minutes, until the mixture is boiling and the butter starts browning.

4. 4

   Remove from oven, add flour quickly, until it forms a ball. Keep adding flour, one spoonful at the time, until it pulls off the sides of the bowl.

5. 5

   Once the dough is cool enough to touch, press it in to the tart mold evenly with your fingertips.

6. 6

   Pierce the bottom with a fork, line the sides with the back of the fork to form ridges.

7. 7

   Bake at 410u00b0 F (210u00b0 C) for 15 minutes or until the crust is light brown and shows fine cracks.

8. 8

   Remove carefully from oven. It is ready for filling.

9. 9

   Note: David Lebovitz recommends a brilliant patching technique for any cracks -- just reserve a small knob of dough to spackle into any cracks after baking while it's still warm. (No need to bake again.)

* Per serving · 4 servings · Values may vary.

No additional tips available.