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Old 02-28-2010, 10:31 AM   #1
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Blind Baking Pastry

Hi all, I have been trying to make little fruit tarts, baking the pastry cases blind. My problem is that the outside cooks well, but when I remove the beans/liners to finish cooking the inside, the outside always gets too dark. I'm using a sweet paste and baking at 350F. Would it help to put the muffin pan on a baking sheet, or does anyone have another suggestion please?

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Old 02-28-2010, 11:13 AM   #2
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Remove the beans and liner earlier in the baking process.
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Old 02-28-2010, 12:10 PM   #3
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Thank you for your reply. I remove them now after about 10 mins, just enough to let the pasty set. Do you think I could remove them earlier than that?
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Old 02-28-2010, 05:09 PM   #4
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You could try covering the edges while the beans are in the center and removing the beans and uncovering the edges at the same time.
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Old 03-02-2010, 08:47 PM   #5
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Blind bake tart shells

Maybe you could try nesting another muffin tin LIGHTLY over the shells. I have done this with pie pans/crusts......never with tarts.
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