What is a crucial step when making large baked tart shells?

Pricking the bottom of the dough with a fork is a crucial step when making large baked tart shells because it allows steam to escape during the baking process. This step, known as docking, prevents bubbles and warping in the crust, ensuring an even and stable base for the filling. If steam builds up under the dough without any way to escape, it can create an uneven texture and unsightly insulation of the tart shell. This is especially important in larger tart shells where the surface area is considerable and prone to distortion if care is not taken.

While adding sugar to the dough can enhance flavor and contribute to the overall texture, it is not essential for the structural integrity of the tart shell. Chilling the dough is indeed beneficial, as it helps to relax the gluten and firm up the fat, leading to a more tender crust, but it does not address the specific issue of steam escape during baking. Blind baking without weights is not advisable either, as weights help to keep the dough from puffing up and losing its shape during the initial baking process. Thus, ensuring the dough is pricked properly is the most critical step for achieving a perfect baked tart shell.