Hi Angie, please can you give me some hints and tips for pre cooking sweet pastry, or point me to a thread on here. I very often need to pre - bake a sweet pastry case for e.g Bakewell tar. All recipes for bakewell filling say bake at 180, gas 4 my pre- cooked case then burns even if I cover with foil. Please can you suggest temperatures and times For the cases. I cook my savoury cases at 190 gas 5 for 10 mins with beans then 5 without. Many thanks