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confectioners sugar and tart dough?

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confectioners sugar and tart dough?

gdsto | Nov 25, 2008 07:13 AM

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!

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