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RE: [cooking_rumpolt] pre-baking tarts

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  • Rebecca Mikkelsen
    Don t use rice instead of beans, unless you like crunchy pie shells. I don t use rice. . . any more :) Okay, I didn t know if the top tin needed to be
    Message 1 of 3 , Apr 15, 2008
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      Don't use rice instead of beans, unless you like crunchy pie shells. I don't use rice. . . any more :)

      Okay, I didn't know if the top tin needed to be weighted. Can several tins be layered, or would they not heat properly?

      Rebecca

      ________________________________
      > To: cooking_rumpolt@yahoogroups.com
      > From: kerri.martinsen@...
      > Date: Tue, 15 Apr 2008 11:40:56 -0400
      > Subject: Re: [cooking_rumpolt] pre-baking tarts
      >
      >
      > from my experience, beans are still required, but if you put an aluminum
      > tin over your pastry and then pour the beans in the "empty" tin, they are a
      > whole lot easier to remove than trying to pick them out of your now "cooked"
      > pastry.
      >
      > Vitha
      >
      > On 4/9/08, Rebecca Mikkelsen <mikkelsen_rebecca@...> wrote:
      >>
      >> I think it was on this list, either a message or one of the links, that
      >> I remember reading about someone's "secret method of baking tart shells
      >> blind" in which the person placed a tart tin inside the pastry so that
      >> beans weren't needed for baking the pastry blind. Does this sound
      >> familiar? I have some questions about how to do this.
      >>
      >> Rebecca
      >>
      >>
      >> ------------------------------------
      >>
      >> Yahoo! Groups Links
      >>
      >>
      >>
      >>
      >
      > [Non-text portions of this message have been removed]
      >
      >
      >

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