[Sca-cooks] Tart crusts

[Michael Gunter]

I have what could be a simple question about
tarts but it is really annoying. When I make
a tart it seems the bottom never gets properly
done. One of the dishes I wish to make for the
Atenveldt Royal encampment is a Dijon tart but
I worry about the bottom being underdone and
soggy. Should I precook the shell even though
I'll be baking it for around 30 min at 400 F.?

What should I do to prevent this? I made some
pork tarts for a vigil a bit ago and was very
disappointed by the crust.

Before anyone asks, I got the Dijon Tart idea
from "Food Planet".

It's basically a shortcrust pastry with the
bottom spread with a good Dijon mustard.
Sautee'd onions and tomatoes are added and
then topped with a new cheese.

I'm thinking of using a dutch oven or the
communal beehive ovens to bake in.

I'm also doing grilled portabella mushrooms
with herbed butter.
Parmesan Polenta
Sauteed greens.
Assorted sausages.
Dijon Tart
Baked Shortcakes with berries and whipped cream.

Not period but this is the last day of Estrella
and they will be wanting something good and simple
and familiar.

Gunthar




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