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."
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Found in the nick of time!
An "Epic" Apple-Almond Cake
It's Time to Start Prepping for Thanksgiving
Spanakopita Grilled Cheese
Cauliflower Salad: The Shape-shifter
Remembering Tom Hayden's Early Food Justice Work
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.