Here's a little baking secret: unfilled tart shells (and pie dough for that matter) are prone to puffing up and losing their shape if precautionary measures aren't taken. While this isn't the case in some blessed recipes — like our pâte sucrée — when in doubt, assume that if you're baking a tart shell solo (as is the case with tarts dolloped with stovetop fillings) it should be blind baked to ensure that it comes out picture-perfect. Click through to see how we did this with tartlets — it's easier than you think! — then get baking.
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