I'm using a nine inch tart pan with a removable bottom made by Fat Daddios and using a the recipe listed here: http://www.food.com/recipe/rich-tart-crust-297071 Following the directions, I blind bake (with weights) at 425F for 12 minutes, remove foil and weights and finish baking at 350F for 15-20 minutes, a bit longer than called for in the recipe. Here's why. I can see/hear the butter fat bubbling and figured that baking a bit longer will 'dry' the crust as it were. However, once baked, there's a bit of smoke from the fat residue that's accumulated on the oven floor. My oven was clean to start with and now there's some of the butter fat that leaked and dripped from the tart pan. And this was in spite of a piece of foil placed on a separate rack to catch any drippings. Easy Off oven cleaner, here I come. Am I baking the crust too long? Should the baking time be shortened so as to prevent the fat from leaking out?