I've baked quite a lot of tarts and whatnot in my time, and I've got to the stage where I can more or less make a basic fruit tart or a quiche or whatever without a recipe. But something I still get confused about is when I need to blind bake and when I don't. My pastry bible is Roux Snr's 'Pastry', and even in that book he includes an apricot tart where he does blind bake, and a very similar greengage tart where he doesn't. So my question is - What are the rules or guidelines that tell me if I should be blind baking or not? submitted by /u/AromaticVacation3077