FMurtz 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

short crust pastry perhaps? does not appear to
have sugar added, but i'm sure you could if you
wanted a sweeter result. usually the fillings are
sweet enough to me.


songbird