10 more minutes without the weights browned the edges and baked the middle to a beautiful golden that was approaching golden brown. After 20 minutes of baking with the parchment and weights, the crust was set on the bottom and just starting to turn golden brown on the edges. I left the extra parchment hanging over the edges to help when I wanted to remove the pie weights (dry beans in my case). I forgot to account for the crust’s thickness, so I had to fold it again when I was actually putting it into the crust. When I unfolded the paper, I had a parchment mold for the inside of the pan. I put the corner in the middle of the empty pan and creased it at the corner of the bottom and side.
I finagled the parchment paper just a bit to get it to fit into the tart pan without messing up the pastry: I folded the paper in half, then in quarters and then several more times. The crust was thick enough and sturdy enough that we could have picked up the tart and eaten it out of hand (not that we would do that, but if we wanted to, we could have).
The leftover crust made a lovely top crust for a small apple pie the next day. I had lots of dough left over after I fit it into the tart pan.
I got obsessed with rolling out an even circle and ended up rolling it to 13 inches plus some and about 1/4 inch thick. I planned to roll the crust out to an 11-inch diameter. I needed to let the dough rest on the counter for about 15 minutes before it was pliable enough to roll out. If I had to do it over again I would make the crust a day ahead of time, as it required a bit of planning and a work-from-home job to get it all done in time for a weeknight dinner. I did not have any dry bits after adding the egg and water mixture. I only needed 1 teaspoon water in the crust. It would also be lovely sliced into thin wedges and served with drinks before a dinner party.
We enjoyed it for dinner alongside a salad. And the icing on the cake-or rather, the crust beneath the tart-is the buttery golden pastry. It has a tart but rich cheese filling, crunchy nuts, and sweet figs. This fig and goat cheese tart-a cheese plate encased in a pastry crust-has it all.