Sue

July 15, 2009 at 3:31pm

I was just re-reading this post and I'm wondering why you pre-bake the little tart shells but not the 9" shell. Maybe you said it and I missed it. I'm tired. Sue, because the larger shell, with the custard filling, has to bake longer to set the custard, anyway. The smaller shells, without custard, bake fast and hot, just to soften the tomatoes and melt the cheese, so the crust has to be at least partially pre-baked. (Sorry you're tired!!!) PJH
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