A question about a recipe: Paule Caillat's Brown Butter Tart Crust
I have a question about step 8 on the recipe "Paule Caillat's Brown Butter Tart Crust" from Genius Recipes. It says:
"Remove carefully from oven. It is ready for filling."
If you're using this tart crust for a tart that requires further baking (like Lazy Mary's lemon tart), do you follow the same procedure? I.e., bake the crust until light brown, fill, and then bake the whole thing for a further 40 minutes? Or do you pre-bake for a shorter amount of time? Or no pre-baking at all, perhaps?