songbird wrote:
> 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
>
This pastry was sort of gritty and crunchy.