Can I pre-bake french tart dough 2 days before filling?
Hi all! I'm using this tart dough recipe: http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/
And I'm filling it with this wild mushroom recipe: http://www.epicurious.com/recipes/foo...
Can I make and pre-bake the tart shell on Thursday, and then fill and bake on Saturday?
Or should pie dough be made more close to the day of serving?
That is just variation on standard pate brisee. You can make it ahead, yes. I would freeze it until you're ready for filling. You can fill the shell when it's still frozen and just increase your baking time a bit to compensate. It's going to be fairly fragile once baked--just something to keep in mind. My preference would be to make the dough, press it into the pan and freeze it unbaked. You can pull and bake off directly from the freezer while you prep your filling.