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Pie and tart are regional (North American versus Western European) terms for essentially the same thing. Some will argue that the pans make the difference (see below), but I don't buy that story. There are some stylistic differences that appear quite often, but nothing that makes them truly different things: Pies tend to be deeper, and have more filling ...


4

Doughs are docked to keep them from blowing up with steam while they bake. Thus- you only do it in applications that you don't want blown up- like blind pie crusts. Puff pastry applications, for example, you usually do want to blow up so you will get a lot of light layers. If you are baking a pastry with a filling then the filling will keep this from ...


3

RockyFord's comment has the heart of the matter, I think--the acid in lemon juice will begin to denature or curdle to the proteins in the eggs if it comes into direct, undiluted contact with them. You can minimize this effect by beating together all of the ingredients except the lemon juice prior to mixing in the lemon juice. This will add a lot of sugar ...


2

An analogue thermometer isn't too accurate. Besides, it sounds like you measured the oven temperature, not the tart filling. So I suspect that it was the heat after all. A custard with both eggs and starch needs to be thoroughly cooked. The reason is that yolks contain an enzyme which liquidifies starch. It doesn't happen outright, but will happen while ...



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