I have a question about step 3 on the recipe "Ricotta Almond Tart With A Biscotti Crust" from inpatskitchen. It says:
"Bake the tart shell in a 350F oven for 15 minutes."
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That's called "blind baking" and is meant to set the crust before you put the filling in, so it won't get soggy. You do this especially if you have a very wet filling which would seep into the crust during the rest of the baking, or if the filling is not baked at all. If the filling is not baked, the blind baking gives it the crunch you want.
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