A few weeks ago I mentioned my aunt had introduced me to a rebel pastry shell, a brown butter tart crust whose unorthodox assembly has earned it genius marks. It’s about as no-fuss as it gets as far as pastry making goes and tastes as light and flaky as the best.
I have made this shell several times since discovering the method, once filled with lemon cream and bruléed Swiss meringue (see below), and most recently with a lemony, sweetened mascarpone topped with fresh berries. This is the only pastry crust I will make all summer long in my hot kitchen, on my unforgiving countertops, with my warm, clammy hands. Sayonara rolling pin, see you in the fall. Have a wonderful weekend, Everyone. PS: A few ideas for Mother’s Day. This is it: Place butter, vegetable oil, water, sugar, and salt in a bowl; place in hot oven for 15 minutes; mix with flour. After the mixture has cooled, press it into tart pan:
Love this Vermont Creamery mascarpone:
5 from 1 review Tart shell: Food52 Filling: Epicurious Lemon cream variation: Fill with lemon curd then sift confectioners’ sugar over top or top with Swiss meringue, then torch if desired. You can use English muffin rings to make mini tarts: This is the Swiss meringue recipe from the Slanted Door cookbook:
