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.
Recommended by Food52
2 Comments
i use a pie shield when i bake. the fit allows some air to get under it but i have trouble using aluminum foil -- the tart is hot at that point and hard to work w. there's also the issue of pastry sticking to the foil. maybe i can look at some videos. but then again, i think i'm fine using pate brise'e. thanks for ur help.