Recipes

[springers]

My first attempt in baking a tart shell, while baking I noticed it shrank to halfway down sides of pan. I trimmed overhang along the top as directed. What did I do wrong? 

[chickenbutt]

Did you use weights to bake the crusts?

[springers]

 No I didnt use weights (beans). Ive seen that in recipes but this was a shortbread tart crust and it didnt call for it. It said to roll out and press along bottom and sides of pan and bake til golden. I might try it next time. This was a lemon tart.

[chickenbutt]

Hi again!  That might help.  

Also, when you're rolling the crust out be sure not to 'stretch' it because it will contract back when it bakes.   Rolling is one thing but to actually pull it out will cause the situation where it contracts.

Mmmmmmm....lemon!  

[springers]

Thank you, I think I pulled when I placed it. I rolled it and tried to lay it but I probably did pull. I will add beans next time. I bought some Meyer lemons at Trader Joes, the custard came out really nice. I will try again. I would love a tested recipe if anyone has one.

[chickenbutt]

Hi Springers!  Yeah, pulled doughs can shrink back.

When I first started blind-baking (for something that will go back into the oven in the crust), the recipe I have says that you lay down some parchment, that goes up the sides too, and then put the beans in.  You par-bake it, then remove the paper and beans, and finish it up because it has set in. 

I don't remember the EXACT info but I can post it if you want it.   Bottom line is baking with the weights until it just begins to brown barely, then remove them and bake until lightly browned, if you are going to bake more with the contents in it (like with a pumpkin pie).  Let it cool completely before filling and finishing in the oven.

I also remember it mentioning that it may puff up in the second baking, after removing the weights, but it WILL settle back down during cooling.

HTH

[KYToby]

In addition to the other suggestions, ake sure the dough stays cool. You may wabt to chill it for 39 minutes or so after putting it in the pan.  Be sure the oven wis preheated as well.

[springers]

Thanks, parchment before beans thats logical but I would have forgot. The dough was chilled before I rolled it but I will chill after I put in pan Thanks Toby.  My oven was preheated, also I should have rolled the crust thinner.Good to know about it puffing up. It isnt less expensive to make yourself (compared to Marie Callender sales) but its somthing Ive never tried.