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Tart question

post #1 of 6
Thread Starter 

I plan to make an apple tart using the crust recipe that's listed at epicurious: http://www.epicurious.com/recipes/food/views/Easy-Tart-Crust-109282

 

Is there any reason for not  pre-baking the tart crust prior to adding the apple filling and btw the filling will be pre-cooked as well.

 

TIA,

 

-TK

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #2 of 6

The crust is usually "blind baked " when a pre-made filling is to be poured into it.

When placing the crust in raw, usually it's with a filling that needs to bake, like.....pecan pie, or a custard pie.

In your case, since the filling is already made, you might pre-bake your crust part way, then add your apple pie filing and continue to bake until browned and bubbly.

post #3 of 6
Thread Starter 
Quote:
Originally Posted by Chefross View Post

The crust is usually "blind baked " when a pre-made filling is to be poured into it.

 

That's the best reply yet.  Pre-made filling is usually a fruit filling, am I correct?

Why not partially blind bake a crust for quiche or other custard dishes and pecan pie?   Once fully baked with the filling, wiIl the crust be over-baked?


Edited by kokopuffs - 7/12/12 at 10:21am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 6

I personally do blind bake my quiche crusts by the way.

The idea is to get the crust started and set so it doesn't get soggy from the filling and not get done.

I suppose the same could be done with custards and pecan pie.

post #5 of 6
Thread Starter 

It's been three decades since I last bake a tart and now with all of the information that's available online, this and all of the other information is OUTRAGEOUS. Best.

 

-T
 

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #6 of 6
Thread Starter 

With the tart that I baked yesterday I chilled it.  Ohhhh man, what a treat.  Refridgeration is quite a treate.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
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