At Zuni we make 12-inch fruit tarts every day. Our method is this: take a shell that we rolled earlier from the freezer and arrange fruit on top. Sprinkle with sugar and put in a 375 degree convection oven for about 20 minutes. Transfer to a 350 degree deck oven for another 20-30 minutes. (Times vary depending on the type of fruit and how juicy it is.)
Once in a while, portions of the bottom do not cook. As far as we can tell, these portions are where the crust has bubbled up during baking.
Has anyone run into this problem? Any suggestions on how to fix it?
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