At The Heart of Inspiration
 
Cook time
Total time
 
Ingredients
  • 1/2 pound (2 sticks) unsalted butter
  • 1/2 cup white sugar
  • 3 cups flour
  • 1/2 tsp kosher salt
Instructions
  1. Put the 1/2 pound (2 sticks) butter in a saucepan and set over medium temperature. Allow the butter to melt and then simmer, whisking constantly, until it begins to just turn lightly browned. You don't want it to darken too much or it can easily look and taste burnt. If you watch, you will see the butter foam, then bubble up. Finally, the bubbles will become quite small in size right before the butter begins to brown. It takes much longer than you would think. Once it's browned it will take on a hazelnut aroma, in France they call this "beurre noisette".
  2. Remove the butter from the stove and quickly stir in the white sugar. Stir until the sugar is almost dissolved (it won't completely dissolve). Set aside and allow the butter and sugar mixture to slightly cool.
  3. Preheat the oven to 350 F.
  4. In a large mixing bowl, measure out the flour and whisk in the salt to combine. Make a well in the center and pour in the butter mixture. Stir quickly to combine. This pastry dough becomes almost like a soft cookie dough. Take one small cookie scoopful and click it into each miniature muffin cup. Using your fingers, press the dough down and up the sides of the tin.
  5. Bake for about 25-30 minutes or until the crusts have become golden brown. While the dough was creamy colored when pressed into the tins, they baked up with a fine speckled brown color when done.
Notes

Fill with Blood Orange Curd, Orange Curd, Lemon Curd, Whipped Cream, Jam, or any filling you wish.

By White on Rice Couple
Recipe by Just a Smidgen at https://justasmidgen.com/2013/04/18/at-the-heart-of-inspiration/