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Prebaking is the secret behind a perfect crust for this elegant and rich tart. Line the pastry-filled tart pan with a double thickness of aluminum foil and prebake. The double layer of aluminum foil keeps the crust from bubbling up as it cooks, so the crust remains flat and even when the filling is added.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.