I made some tart dough (pate sucree) the other day. I rolled it out onto a mini-tart pan and put it back into the refrigerator to rest.
After letting it rest overnight it became a really solid raw tart shell. It was solid enough that I wondered what would happen if I baked the shell without the tart mold. I filled it with some strawberry compote, topped it with rhubarb, and put it in the oven.
I guess it was so well-rested it decided to fall flat after 5 minutes and I was left with strawberry and rhubarb cookies.