🔕 🔔

My Basket ()

All questions

tartlet temperature/pre-baking dilemma

I have a recipe that said nothing about pre-baking. Eggs, maple syrup, brown sugar, vanilla, butter and walnuts are mixed and added to tartlet shells. They're to be baked at 425 for 20-25 mins. or until pastry golden, filling soft set. I decided to lightly pre-bake 3 shells and will not pre-bake the other 3. My suspicion is that they were not to be pre-baked and that the high temperature is designed for the crust. I pre-baked, of course, cuz I feared a soggy crust. The tartlets will be on a sheet tray. I welcome any theories. I will bake the tartlets by tomorrow and will let you know what the best approach is but if someone has a lot of experience, I would prefer to heed their advice before I proceed so that I don't waste 3 tarts.

asked by alng4768 over 4 years ago
4 answers 1604 views
8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo

Monita is a Recipe Tester for Food52

added over 4 years ago

The risk in pre-baking the crusts is that they may get too dark over the 25 min that the custard is baking. If that starts to happen you can cover the edges with foil. I find that pre-baking tarts and pies shells generally is a good way to go

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 4 years ago

I think you've got the right idea. It is generally good to blind-bake (pre-bake) tart crusts as their small size means they might not otherwise be in the oven long enough for the crust to properly bake. Of course nothing beats an opinion like a good test. (And nothing beats a digital thermometer for determining when a custard is done, 170-175F.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

I pre-bake all tarts not just tartlets. I think all tart recipes include pre-baking. It always works out well. It keeps the bottom from being soggy. I use a shield as well on the rim. I'm concerned about the smaller size of a tartlet and the high temperature. I'll start turning the light on after 10 minutes and checking and I may put alum foil around the edge. I'm tempted to lower the temperature but I guess I'll go with the requested 425. As I said, I'm willing to sacrifice a few tarts.

120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added over 4 years ago

It does sound as if the recipe wants you to just bake the raw crust and filling at the same time due to the high temp, BUT I always prebake pie and tart shells unless it has a double crust or a lattice or if the filling takes a really long time to cook (like a deep apple pie). I think that blind baking ensures a good, crisp crust that stays crisp longer. Sometimes, to avoid over-browning on the bottom of the crusts, I stack 2 baking sheets on top of each other to insulate them.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.