This tart comes from the north of France and gets its name from the fact that it was directly baked in the stone oven, literally "licked by the flames".
Preheat the oven to 400 °F/200 °C. Roll out the crust onto a greased tarte pan. Poke the dough with a fork and cover with parchment paper. Add dried beans or pie weights and blind-bake for 15 minutes.
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