I made a Jamie Oliver recipe for an almond tart - regular butter pie crust baked and then filled with almond meal, eggs, sugar and topped with halves of plums tossed with vanilla sugar. The whole thing is baked and becomes sort of a tart with a moist filling.
I've made it a couple of times before with great success. Today I made it and, although I baked it for an extra 20 minutes because it looked loose in the center, it never got fully cooked in the middle. I made have used a pan that was deeper and smaller than the one I originally used.. It was still quite good, but the center is too moist.
Question is this --- has anybody put a cake back in the oven to bake for an extra x number of minutes AFTER it has been taken out of the oven, cooled and actually served for dessert. I'm hoping I can get the middle to set up and dry out a bit.