Can You Freeze Baked Tart Shells
Tart

Can You Freeze Baked Tart Shells

  • June 23, 2022

This easy recipe will show you how to make Tartlet Shells in a Muffin Pan.These deliciously buttery and crunchy mini pastry crusts can be garnished with any of your favourite fillings and are great for parties!A Pâte Sucrée (Sweet Shortcrust Pastry) and Chocolate Pie Crust will work just as well - and you could even use a Savoury Shortcrust Pastry to make a savoury version of those tartlets too like mini quiches!Wet Ingredients: Egg (at room temperature) and Unsalted Butter (very cold).You can also add any of your favourite flavouring ingredients like Vanilla Extract, some Lemon Zest or even spices like Cinnamon.There are two main steps to make these mini pie crusts: prepare the pastry, then line your muffin pan with it.Place all the dry ingredients in the bowl of your food processor and pulse to combine.Because the tartlet shells are so small, I don't recommend using an ultra flaky pastry that might expand too much in the oven, leaving no room for the filling.Once the mini tart pastry is ready, you will want to roll it straight away and rest it before lining the muffin pan.Bring together the pastry into a large ball and place it between two sheets of baking paper.Carefully press on the edge between the bottom and the sides to make sure there are no air bubbles stuck between the pastry and the pan.Photo 8: line each tartlet shell with a small piece of baking paper (scrunch it up first so that they fit in the shell more easily) and fill them with baking beads, beans or even rice like I did.Rest the pastry for at least an hour after rolling it then another one after lining the pan to insure the gluten is fully relaxed.The width you cut out each pastry will determine how deep the mini pie crust will be.As a general rule, try not to go smaller than the opening of the muffin pan or you will get a very shallow crust.The pastry is too hard to line the muffin pan : leave it at room temperature for a few minutes to help soften the butter.The pastry is too flexible and breaking : place it back in the fridge for a few minutes to allow for the butter to harden again.Simply leave it at room temperature until soft enough to line the muffin pan.If it does, I recommend partially blind-baking the shells so that the bottom does not get soggy before filling them and continue baking.These tartlet shells can be kept unbaked in the fridge (either just rolled or lined in the muffin pan) for 24 hours, and will last for up to 3 days when baked and unfilled.Once baked, the mini tart shells can be kept at room temperature either covered with a tea towel or in an air-tight container.I personally prefer to freeze them unbaked so that they are super fresh when served! .

Make and freeze pie crust

Make and freeze pie crust

Make and freeze pie crust

Super-smooth, luxurious pumpkin pie topped with a dollop of cinnamon whipped cream.I won’t skate around the issue: compared to cookies, muffins, and most cakes, making pie crust can be a technical challenge, as well as a potential time sink.Working the fat (often two kinds) into the flour, nailing the right amount of liquid for optimum flakiness (and handle-ability), rolling without tearing or sticking, then oh-so-carefully transporting the resulting crust into its waiting pan — frankly, it can be a painful process, especially for those of us who don’t make pie frequently.Make crust now, freeze it, and do the filling and baking later: when the blueberries are ripe or, say, the day before Thanksgiving.Give yourself a head-start by making pie crumbs: combine flour, salt, and fat, then bag and refrigerate (or freeze) the crumbly mixture.Especially if you have a stand mixer, this step is extremely quick; and you can easily make enough crumbs for multiple pies.Minus: You still have to leave yourself enough time to thaw the crust, roll it out, line the pan, add the filling, and bake the pie.Once your pastry is made, roll it out and freeze it flat (rather than simply shape it into disks).Plus: Pastry quickly thaws at room temperature, ready to line the pan.Minus: It’s a bit trickier to find space in the freezer due to the pastry’s awkward shape (compared to space-optimizing disks).The more they’re exposed to warm air when the freezer door’s opened, the more ice crystals develop.The more they’re exposed to warm air when the freezer door’s opened, the more ice crystals develop.We can help; discover all kinds of handy tips and techniques in our complete guide to perfect pie crust. .

The Secret to Last-Minute Tart: Keep Pastry Dough in the Freezer

The Secret to Last-Minute Tart: Keep Pastry Dough in the Freezer

The Secret to Last-Minute Tart: Keep Pastry Dough in the Freezer

But first, eliminate the variables: Always weigh your ingredients, in grams, instead of measuring them by volume, and invest in a large silicone-coated mat, which provides a nonstick surface for rolling out the dough. .

How to Blind Bake a Pie Crust

How to Blind Bake a Pie Crust

How to Blind Bake a Pie Crust

Many sweet and savory pie recipes require pre-baking or "blind baking" a crust.The most challenging issue you encounter when pre-baking a homemade crust is slumping sides.The fat melts when heated in the oven, and unless there is a filling to prop up the sides of the pie crust, it can slump.For years I pre-baked crusts the way most people did, about 15 minutes at a high baking temperature using foil or parchment and pie weights, then removing the pie weights and foil, poking the bottom of the crust with the tines of a fork, and continuing to bake for 20 minutes, uncovered.The pressure of the pie weights keeps the bottom of the crust from billowing up, and the sides from slumping too much.Because of its small granular size, sugar distributes the weight more evenly against the sides of the crust.If fact, cooking the sugar this way lightly caramelizes it, giving it more flavor.I have found that sugar does give consistently better results, and helps keep the sides in place better.A dough that has a ratio of 1 1/4 cups of flour to 4 ounces of fat will have better structure and will slump less.A dough that has a ratio of 1 1/4 cups of flour to 4 ounces of fat will have better structure and will slump less.If the crust is frozen when it goes into the hot oven, the outside edges will have more of a chance to set before the fat melts.If the crust is frozen when it goes into the hot oven, the outside edges will have more of a chance to set before the fat melts.Fill the weights to the top, they'll hold pressure agains the sides of the pie better. .

How To Store Baked Pie Crust

How To Store Baked Pie Crust

How To Store Baked Pie Crust

When you’re ready to use them, just take out the dough from the fridge, let it come to room temperature by resting it on your kitchen counter for around 30 minutes, and use it normally. .

How to Freeze Pie Dough and Pie Crusts

How to Freeze Pie Dough and Pie Crusts

How to Freeze Pie Dough and Pie Crusts

With the first part of the job done, you can concentrate on finding, modifying, or creating the best pie filling recipe.Even better, you'll be able to ​bake a quick pie with minimal notice, even if you resort to opening a can of prepared filling or using a pudding mix.Make up the dough for your pie crust, following the instructions in the recipe that you've chosen.The drawback is that you can't use your pie tin for anything else in the interim, plus it will take up a lot of freezer space.Alternatively, you can use your crust frozen and simply add a couple of minutes to the normal bake time. .

Freezing Pie Crust & Other Ways to Save Time Baking Pies

The pie dough recipe you decide to bake doesn’t matter — it’s all about how far in advance you prep.If you’ll be baking your pie within the next 2-3 days, simply flatten the dough into discs, wrap each in plastic and store in the fridge.This method requires a bit more work in advance, but that just means you’ll spend less time on your pie on the day you need it.You’re getting the dough to the point where it’s ready to bake, but instead of putting it in the oven, cover it in plastic wrap and place in the freezer.It may take a few extra minutes to bake beyond what the recipe calls for, so keep an eye on it and repeatedly check for doneness.Pro Tip: If you opt for this method, it’s important to use a pie plate that’ll be able to move from the freezer straight to the oven, like a high-quality ceramic or glass pan.When it’s done baking, let your crust cool completely, wrap it in plastic and store it immediately in the freezer. .

Make-Ahead Pie Crust

Make-Ahead Pie Crust

Make-Ahead Pie Crust

Making pie crust ahead of time will allow you to get your pastry in the oven quicker.The classic pastry dough can be stored in the fridge or freezer for quick and convenient use in your favorite sweet and savory recipes requiring that flaky crust.Here are some of the best ways our Better Homes & Gardens Test Kitchen makes sure that flaky, buttery pastry will be good to go for all your favorite pie recipes ahead of time.It's important to note some glass baking dishes such as Pyrex can shatter if moved from one extreme temperature to the other.Blind baking (which simply means baking a pastry shell before it is filled) creates a stronger crust that can better hold a moist filling, such as egg mixture in quiche.Generously prick the bottom and sides of the pastry in a pie plate with a fork.Line pastry with pie weights ($14, Williams Sonoma) or a double layer of heavy foil. .

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