How to Blind Bake a Tart Shell with Elle Simone Scott | ATK Cooking School, by America's Test Kitchen on YouTube. 2 min 46 s.
- Video length
- 2 min 46 s
- Time to do it
- 40 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Heat the oven to 375°F and set a rack in the middle. Roll your dough and fit it into the tart pan, pressing it firmly into the corners and fluted sides.
Run a rolling pin over the rim to trim the excess dough level with the pan. Prick the base all over with a fork so steam can escape.
Freeze the lined pan for 20 to 30 minutes, until the dough feels firm. This step keeps the sides from slumping in the oven.
Crumple a sheet of parchment paper, flatten it out again, and press it into the shell so it sits flat against the dough.
Fill the parchment to the rim with pie weights, dried beans or rice. Spread them evenly so the base bakes flat.
Bake for 20 to 25 minutes, until the exposed edges are light golden and set.
Lift the weights out by the parchment corners and set them aside to cool. Return the shell to the oven.
Bake for 5 to 10 minutes more, until the base looks dry and evenly golden. Cool on a wire rack before adding your filling.
Tips and common mistakes
Don't skip the freezer step, because warm dough slumps down the sides and gives you a shallow shell.
If you have no pie weights, raw rice, dried beans or a layer of granulated sugar all work and can be reused.
Patch any cracks in the base with a scrap of raw dough before the final bake, then bake a few minutes longer.
Use oven mitts when moving the hot pan and set it on a heatproof surface, since the removable bottom can shift.
Questions
Can I blind bake a tart shell without pie weights?
Yes, but the base will puff and the sides may shrink. Weighing the pastry down with dried beans, rice or sugar keeps it flat and neat.
How do I know when the shell is fully baked?
The base should look dry and evenly golden, not pale or damp, and the edges should be crisp. If you are adding a wet filling, bake it a few minutes longer for extra protection.
Can I blind bake the shell ahead of time?
Yes. Cool it completely, then store it airtight at room temperature for a day or two, or freeze it and re-crisp it in a warm oven before filling.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
