Cooking frozen tart dough

[mm84321]

I plan to make a batch of pate sucrée in advance, rolling it out and shaping into individual tarts, freezing on a sheet pan, then storing in the freezer for a few days. Would it be necessary to defrost the tart shells prior to baking, or should they go straight into the oven from frozen? Thanks.

[Lisa Shock]

I'd go straight to the oven. If you thaw, condensation will appear and wet them, causing some gluten development that you don't want. Also, the sugar in them will draw moisture and possibly become liquid, which would also be undesirable.

[Alleguede]

Hi,

I second that opinion. If you are blank cooking them don't forget to poke holes. If you are filling them not necessary. When you bake from frozen, in theory they should keep their shape better and you can cook them at a higher temperature to seize the crust.