A reader has asked: The other day I baked some small tartlets that were made with a sweet dough and almond filling topped with fruit. The fruit and filling were baked through, but when I unmolded the tartlets, the bottom crusts were still sticky and not well baked. Could I have done something to prevent this?
A: Yes, place the miniature tart pans on a thin jelly roll pan or cookie sheet so that the bottoms of the tartlets are less insulated. Also, bake the tartlets in the lowest level of the oven where the bottom heat is strongest—that will help get those bottom crusts well baked through.