Hello, everyone. I’m a brand-new member of the forum and am, as I know you all are, a devoted fan of Rose and her fabulous books!
When baking pies and tarts, I do everything possible (which often involves rising at 3:00 a.m.) to ensure that my creations will not have to be refrigerated, since, as we all know, that makes the crust soggy.
Here’s the problem: I’m committed to baking a pumpkin tart for a friend (actually, someone who purchased a plethora of my pies at a charity auction) who must have the tart delivered Wednesday afternoon to be served at Thursday’s Thanksgiving dinner. For a bunch of reasons, we must keep to this timetable. Pumpkin is a custard containing dairy, so leaving the custard at room temp for 20+ hours is not a safe option.
So here’s the question: do you have any suggestions for perking up the crust of a previously-refrigerated tart? I’m wondering whether 5 minutes in the post-turkey 350 oven might do it, or 5 minutes at 400, or something else altogether?
I will be most grateful for your expert advice.
Thanks, Lark
