After I par-bake my quiche crust, for some reason the very edge burns (while cooking the actual quiche) It is probably my oven…
Any who, I take little strips of foil and put it around that edge and it comes out perfect.
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@Desert-Dan I used to do the same but now have this pie crust protector which I really like and is slightly less futzy
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What a great idea!! I had never seen these before…
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I know to do that for pie crust.
I just cut out this foil to use on the next one; I’ll put it in after it’s been in for half the time. I’ll also try at 325° instead.
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I would try four things. First, check the accuracy of your oven with a reliable oven thermometer. If that checks out, either tent with foil part way through, or lower the rack one position. OR learn to love the brown crusty bits. (Personally, the brown crusty bits are my favorite!)
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Tastes better on Day 3 than when first baked!
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Feed back cookie giveaway to family and friends this year. Everyone absolutely loved the pistachio pinwheels recipe from Dessert Person by Claire Saffitz
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Good to know! I love that cookbook
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I drove back to my “supplier” and they were out! 
I found these at WinCo, but they weren’t labeled tart, and I don’t think they taste the same.
Dried tart on the left
Also learning about “good enough” (for Blondies) white baking chocolate.
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Quick retro on my cookies/holiday baking this year:
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Pastis gascon was my key ‘discovery’ and this will be a permanent addition to my repertoire. Even without the Armagnac or any liquor at all, it’s killer.
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Cookie showdown:
- newcomer of the year award to these lemon-pistachio amaretti.
- my classic lebkuchen pale in comparison to the ones I ordered from Leckerlee. unsure i’ll be able to talk myself into making them from scratch again
- still love linzers, even though they are fussy to make and fussy to present. These mulled wine-pear butter stuffed ones are great.
- for another year in a row, I failed to make sand tarts, which is a crying shame.
That’s a wrap! Even though… I still have a bunch of cookies around 
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Sounds like some Valentine’s Day treats baking might be needed.
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You just had an extremely good idea.
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Confessions of a baker: I’m pretty sure I left out the baking soda from my test batch of DL’s chocolate biscotti (up thread). We liked the sample batch of dunkers well enough to finish it off. When I went to scale up the recipe today to the full batch, I noticed the baking soda was missing from my notes. I made the full batch today - including baking soda - and the cookies puffed up so much more than the last batch and the texture was so much lighter. Whoops! 
Good to know you still can bake a biscotti (albeit a rock hard one) if you don’t have any baking soda.
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