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i'll have to check with kim--she made this one. in general i usually bake desserts like this around 350. plenty of time for the pizza to settle in, and the dessert pocket in my stomach to open up!
i still don't have a door for my oven, so i'm sure that affects baking time to a degree.
i actually think that the typo 00 flour feels quite a bit like pastry flour in texture, but it definitely wants to bake differently. the low temp. probably helps the pie crust become tougher than you would ever want from a pizza crust, while its high oil/butter content keeps it flaky.
This sounds like a fantastic idea, I've heard of tarts baking at high temperatures, maybe this is another way to bring in tastes from different fruits. I've heard of fig/pear combos, maybe that could be another tart in the future.