Tips from the Pastry post chef
Pidy dehydrate the pastry cases after they are baked to get the long shelf-life. This makes them rather dry when you first take them from the box. Once you add a filling though, the pastry absorbs some of the moisture and quickly revert to the texture of fresh pastry.
The long shelf-life is great, but they do lose some of the freshness after a few weeks. To restore that "fresh-baked" taste, put them in a pre-heated oven at about 150°C for five minutes and allow to cool before you use them. This isn't necessary with the meringues or the waffle pastry (and especially not the chocolate-coated ones!).
If you are going to re-bake the pastry case after it has been filled (making quiches for example) there is no need to freshen them up beforehand, as this will be taken care of when you bake them with the filling in.
Most of the cases will take a second bake, but you need to do a test on each recipe depending on the oven temperature and bake time required. It's best not to exceed 175°C and/or 20 minutes baking. As a guide, you should have no problems baking quiches in the savoury tart cases, or lemon meringues in the sweet tart cases.