🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

A question about a recipe: Paule Caillat's Brown Butter Tart Crust

062811f_424

I have a question about step 8 on the recipe "Paule Caillat's Brown Butter Tart Crust" from Genius Recipes. It says:

"Remove carefully from oven. It is ready for filling."

Hi ! Is it possible to make the dough ahead ? Or it has to be cooked right away ?
Or can I cook it a day before I use it (I don't know if it will keep well during 24 hours)
Thank you !

asked by assya85 about 3 years ago
1 answer 865 views
Gator_cake
hardlikearmour

hardlikearmour is a trusted home cook.

added about 3 years ago

I think you could make the dough ahead, line the pan with it, and cover and refrigerate until you are ready to bake. It might also work to bake it ahead, but I think texturally it would be better to bake it closer to when you use it.