I made an apricot/almond tart from the Rose Bakery Cookbook today and baked it for the indicated time. It was still not golden brown on top so I left it in for about 10 minutes more.
I then took it out and cooled it, but when I tried it just now it seemed undercooked in the center. The frangipane was a bit gummy in the center, and I blame myself and my oven. I didn't check the temp.
My question is whether or not I can put the tart back into the oven and bake it until the frangipane is done. The tart has been out of the oven for about 5 hours now.