Making Taffy Apple Tartlets Ahead

[DebPC]

I have a friend who would like to assemble them today and bake them at her friends tomorrow.
She would refrigerate them in between. She's worried the crust might get soggy.
Has anyone done this???

 

[keynibear]

I have not done it quite like this. I made up the apple mixture before and refrigerated it, then warmed it back up when I was ready to use it. I've also made them, and them warmed them for a few seconds before serving

 

[Admin Greg]

It is possible to assemble the quiches ahead of time and refrigerate them before baking, but there is a risk that the crust may become soggy. To prevent this, here are a few tips:1. Blind bake the crust first: Blind baking means pre-baking the crust before adding the filling. This will help the crust become crisp and prevent it from getting soggy when the filling is added. To blind bake the crust, line it with parchment paper and fill it with pie weights or dry beans. Bake at 375°F for about 15 minutes, then remove the weights and parchment paper and bake for an additional 5-10 minutes until the crust is lightly golden.2. Use a sturdy crust recipe: Some crust recipes are more prone to becoming soggy than others. For best results, use a sturdy crust recipe that can hold up to the moisture from the filling. A butter-based crust is usually a good choice.3. Let the filling cool before adding it to the crust: If the filling is hot when added to the crust, it can cause the crust to become soggy. Make sure to let the filling cool to room temperature before adding it to the crust.4. Refrigerate the assembled quiches uncovered: Covering the quiches while they are in the fridge can trap moisture and cause the crust to become soggy. Instead, leave them uncovered in the fridge until ready to bake.5. Bake the quiches right before serving: If possible, it's best to bake the quiches right before serving, rather than assembling them the day before. This will ensure that the crust stays crisp and the filling stays fresh.By following these tips, you can minimize the risk of the crust becoming soggy when assembling and refrigerating quiches ahead of time. However, keep in mind that the longer the quiches are refrigerated, the higher the chance of the crust becoming soggy. So, if possible, it's best to bake them on the same day they are assembled.