My mother used to make very sweet crumbly tart bases with pastry that
you did not roll, just pressed into tin (think it had lot of butter)( it
just looked like crumbs but when blind baked it was like a crunchy
biscuit (cookie)vaguely shortbready, looking for recipe.
In this day and age it probably has miles to much sugar
On Fri, 21 Jun 2019 20:01:27 +1000, FMurtz <haggisz@hotmail.com>
wrote:
My mother used to make very sweet crumbly tart bases with pastry that
you did not roll, just pressed into tin (think it had lot of butter)( it
just looked like crumbs but when blind baked it was like a crunchy
biscuit (cookie)vaguely shortbready, looking for recipe.
In this day and age it probably has miles to much sugar
If what you are remembering is a sweet pastry and it is a rich one, it
might be "Pâté Sucrée," and it will, indeed, have sugar, but not any overwhelming amount. There are other basic pie pastries that add a few
spoons of sugar, too, but are not as sweet as Pâté Sucrée.
Most pie pastries, sweet or not, can be pressed into tart or pie pans
with the hands and molded on the sides with the bottom of a measuring
cup or a drinking glass. There are instructions all over online, some
with videos.
Take a look around at the videos and recipes and see if any of them
appeals to you.
Boron Elgar wrote:
On Fri, 21 Jun 2019 20:01:27 +1000, FMurtz <haggisz@hotmail.com>This pastry was sort of gritty and crunchy.
wrote:
My mother used to make very sweet crumbly tart bases with pastry that
you did not roll, just pressed into tin (think it had lot of butter)( it >>> just looked like crumbs but when blind baked it was like a crunchy
biscuit (cookie)vaguely shortbready, looking for recipe.
In this day and age it probably has miles to much sugar
If what you are remembering is a sweet pastry and it is a rich one, it
might be "Pâté Sucrée," and it will, indeed, have sugar, but not any
overwhelming amount. There are other basic pie pastries that add a few
spoons of sugar, too, but are not as sweet as Pâté Sucrée.
Most pie pastries, sweet or not, can be pressed into tart or pie pans
with the hands and molded on the sides with the bottom of a measuring
cup or a drinking glass. There are instructions all over online, some
with videos.
Take a look around at the videos and recipes and see if any of them
appeals to you.
My mother used to make very sweet crumbly tart bases with pastry that you
did not roll, just pressed into tin (think it had lot of butter)( it just >looked like crumbs but when blind baked it was like a crunchy biscuit >(cookie)vaguely shortbready, looking for recipe.
In this day and age it probably has miles to much sugar
My mother used to make very sweet crumbly tart bases with pastry that
you did not roll, just pressed into tin (think it had lot of butter)( it
just looked like crumbs but when blind baked it was like a crunchy
biscuit (cookie)vaguely shortbready, looking for recipe.
In this day and age it probably has miles to much sugar
My mother used to make very sweet crumbly tart bases with pastry that you
did not roll, just pressed into tin (think it had lot of butter)( it just
looked like crumbs but when blind baked it was like a crunchy biscuit
(cookie)vaguely shortbready, looking for recipe.
In this day and age it probably has miles to much sugar
Others' answers have sorted the recipe, but the crunchy bit sounds a LOT
like the digestive biscuits I make using Donal Skehan's recipe but using
FWP Mathews' _Cotswold Crunch_ flour >https://www.fwpmatthews.co.uk/product/cotswold-crunch-flour/ which has
malted wheat flakes in it.
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