![]() ![]() Fill a saucepan with 1 to 2 inches of water.Remove from the oven and let cool completely. Carefully remove the weights and foil, return to the oven and bake for another 5 to 8 minutes, or until the crust is golden and dry. Bake the crust for 20 minutes, I like to use nonstick foil.Fill the surface with pie weights, dried beans, or uncooked rice. Cover the unbaked crust with parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from over-browning.Dock the dough with a fork so that it bakes evenly. Then press it into the base of the tart shell and up the sides. ![]()
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