when does short crust pastry burn?
i did a recipe that specifically tells me to use a pate brise'e because the filling has to bake for 40 mins. at 375 and too much sugar would burn. i have a tart recipe that calls for a short-crust dough but the filling is to b baked for 45 mins. at 350. maybe since it's only baked at 350, the crust will b fine? i guess if it burns, i can call it an experiment. or i can play it safe and use a pate brise'e but i think a short-crust would b nicer.