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- Ne faites pas décongeler la tarte.
- Déballez la tarte et faites-la cuire à 425 °F (220 °C) pendant 15 minutes.
- Baissez le feu à 375 °F (190 °C) et faites-la cuire encore de 30 à 45 minutes ou jusqu’à ce que le centre fasse des cloques.
- Les tartes aux fruits se conservent deux jours à température ambiante.
- Ne congelez pas de tartes garnies de crème pâtissière, de crème fouettée ou de meringue.
- Faites refroidir la tarte rapidement après la cuisson. Emballez-la bien ; vous pouvez la garder au congélateur jusqu’à quatre mois.
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