Ingredients
2 cups water
1 1/2 cups white sugar
1 1/2 teaspoons cream of tartar
25 buttery round crackers
1/2 teaspoon ground cinnamon
2 tablespoons butter
Method
Sources
📖
Recipe1M+
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Fluted tart pan — quiches, fruit tarts, savory tarts
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Acid stabilizer for meringues, prevents sugar crystallization
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluted tart pan — quiches, fruit tarts, savory tarts
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Acid stabilizer for meringues, prevents sugar crystallization
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
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preheat oven to 450 degrees f (225 degrees c). roll out pastry and set aside. bring water to a boil in a large saucepan. in a small bowl mix together sugar and cream of tartar. add mixture to boiling water. stir, then add crackers, one at a time. boil for 3 minutes, but do not stir. pour cracker mixture into pastry-lined pie pan. sprinkle crackers with cinnamon and dot with butter or margarine. cover with top pastry. seal edges and cut steam vents in top. bake in preheated oven for 30 minutes, until crust is golden brown. may need to cover top pastry partway through baking to prevent overbrowning.