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Sankaku Japanese Bandana

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Slab Galette with Swiss Chard and Gruyère

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How's the crust supposed to look?!

I baked the crust for 10 minutes as advised but that sucker is still moist and soft....do i proceed or continue to cook crust until complete?! Help!

asked by ljlocks over 2 years ago
2 answers 877 views
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sdebrango

Suzanne is a trusted source on General Cooking.

added over 2 years ago

What is the recipe you are baking?

Mrs._larkin_370
mrslarkin

Mrs. Larkin is a trusted source on Baking.

added over 2 years ago

looks like you've tagged this "tart" so I'm guessing you are par-baking a tart crust.

What are you filling the tart with?