The Art of French Pastry

parchment paper or a
piece of cheesecloth. Fill
it with pie weights, dry
beans, or even rice. Bake
for 55 minutes, then
remove the pie weights
and set aside to cool; the
tart shell should be fully
baked. If it is not, bake
without the pie weights
for another 10 minutes, or
until fully baked.