575161 Tue Nov 25 08:13:24 -0800 2008 4 31 Home Cooking 0 4200665 I once used confectioners sugar to make a pie crust- it turned into concrete, and the only reason I can see for it is that I inadvertently used confectioners sugar (which contains cornstarch) rather than regular powdered or granulated sugar. I am now attempting to make a lemon tart from the America's Test Kitchen cookbook and it calls for confectioners sugar in the tart dough. Am I setting myself up for failure again, or are tart doughs supposed to be different in some way? This recipe also calls for an egg yolk and some heavy cream, so I wonder if there is some sort of magic that will keep my tart from being as hard as stone. Thanks for any insight! Tue Nov 25 08:13:24 -0800 2008 144015 gdsto 1 4200698 I have in the past found that America's Test Kitchen recipes can be relied upon, but I haven't tried that particular recipe. I'd give it a go and see what you got. It sounds like it has enough fat in it to keep it tender. Fat is what keeps your crust from getting all tightened up like that :) Tue Nov 25 08:26:13 -0800 2008 4200665 119275 Morganna 1 4200747 I've made the recipe many times and it works. I use the food processor and measure the flour and confectioner's sugar by weight. Since tart crust has so much flour, the small amount of cornstarch in confectioner sugar won't affect the outcome. Pie crust and sweet tart crust are two different types of dough. Tue Nov 25 08:43:23 -0800 2008 4200665 10756 PBSF 1 4201012 There are several kinds of pastry out there. The ATK one sounds like a sweet tart dough, which is more of a short crust texture. It is very common to add confectioners sugar and egg yolk to those crusts. Never had them turn as hard as rock... Cornstarch usually makes it more tender. Tue Nov 25 10:21:04 -0800 2008 4200665 15001 jsaimd 1 4201438 If it's the same idea as the one they put in the Best Recipe (they find different "best" recipes for their books vs their magazines, I'm finding), the lemon tart is one of my favorites, with a flakey crust made of confectioners sugar and egg yolks. Overbaking will make it hard as stone. Tue Nov 25 12:38:26 -0800 2008 4200665 39874 chowser