I have about 50 years of cooking experience under my belt but I'm new to
baking. I made up a tart crust dough (actually I made up 3 of them and the
one I used last night was one of those.) It had been refrigerated for two
days. I rolled it out and installed it in a standard tart pan. I was
careful to ensure that I didn't stretch the dough as I filled the pan.
After baking, the crust had shrunk to the point that there were no sides
left at all. It was a pancake. I used this same batch of dough last week
and it worked fine. The only change was a different tart pan (Kaiser.)
Dough too thick? Pan too slippery? Dough too cold? Any ideas?

Fred
The Good Gourmet
http://www.thegoodgourmet.com