Source
r/AskBaking•
RealArc

Baking on rack vs sheet

Techniques

I have been baking tartes lately and use a De Buyer carbon steel tarte pan. The sides get deliciously crunchy (how to describe? A nice snap?) but often the bottom is just eh. Not soggy but also not crispy.

I always blind bake (once weighted down, then without) and either use a custard like filling (like creme fraiche + eggs) or simply apple sauce for tarte aux pommes.

Does is matter if the tarte is placed on a rack or a sheet? Does a sheet insulate too much?

Or should I blind bake a bit more? I checked the oven temperature, it's accurate... I also did an eggwash but I don't think it helped.

Posted Aug 20, 2021, 4:09 PM UTC

13
c-soup•

The sheet, especially if preheated, should help make the bottom crisply, unless it’s an insulated double thickness cookie sheet. (I have a couple of “air” cookie sheets. Would not use those.) I find baking your tart on the bottom rack of the oven the best way to ensure the bottom is crisp.

5
seliseii•

it could help to possibly just blind bake longer, and if the edges of the tart wheel get too brown, cover those parts with foil. also don’t forget to dock the tart shell bc that lets air escape a form a solid base.

i know lots of chefs have pizza stones in the oven and cook bread/pizza on that for a crispy browner bottom. Maybe try to preheat a cookie sheet in the oven as that could have a similar effect of giving more contact with a very hot insulated surface.

3
CarpetLikeCurtains•

Things like tart and pie shells I like to put my sheet tray on the deck of a pizza oven or on my pizza stone if I’m at home. It helps get a good bottom bake without overdoing the sides

2