The technique: Instead of rolling, just combine the crust ingredients and press the sandy, crumbly mixture onto the tart pan. Start in the middle and work outward, or—if you're concerned about running out of crust as you go up the sides—start with the edges and work inward. That way, you'll have plenty of dough to form edges of uniform thickness for a pretty presentation.
The payoff: Two fewer things to do: A press-in crust eliminates the (sometimes tricky) steps of rolling out the dough and transferring it to the tart pan.
This rich, slightly gooey tart is golden from the browned butter, golden brown sugar, and golden syrup.
