[Sca-cooks] Tart crusts

[Phil Troy/ G. Tacitus Adamantius]

Also sprach 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.?

In addition to what's already been said, consider making the
shortcrust from a somewhat mealier dough than usual (mealy as opposed
to flaky: you incorporate the shortening more finely into the flour).
You get a somewhat denser, less flaky pastry, but also one which
absorbs less liquid. Good for things like quiches. You may also find
that pastry flour works better for this job than all-purpose.

A pan with a heavy bottom also helps, like a ceramic tart pan or an
iron one, instead of those aluminum-foil-jobbies.

Adamantius