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Defrost tartlet shells or no?

post #1 of 5
Thread Starter 

I had some leftover pie dough, standard butter ratio of 1 stick to 1-1/4 c flour, and made 2 little tartlet shells, 3 inch diameter, 1/2 inch or so high.

 

I plan to make small French apple tarts, apple puree base with thinly slice apples on top.

 

Wondering if they should be defrosted in the fridge for a day before or just baked straight off?

 

Thanks for the votes!

post #2 of 5

Don't really feel it will matter much, the dough is fairly thin, and the surface area quite spread out, so it will defrost by the time you get your fillings in and in the oven. 

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...."This whole reality thing is really not what I expected it would be"......
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post #3 of 5

From the fridge and not the freezer I simply blind bake my 9 inchers for up to 45 minutes at 350F - 425F.  Leaving the pie weights in the dough for the entire bake solves and eliminates the problems with shrinkage and bulging.

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 #4 of 5
Thread Starter 

I understand that for a large tart but these are only 3 inches

post #5 of 5

Okay once

Quote:
Originally Posted by rpooley View Post
 

I understand that for a large tart but these are only 3 inches


Just try either method and see what works best for you.  You won't be disappointed with either way.

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)
 
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