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Kitchen Tips: Soggy Pastry Fruit filled tarts can be a problem for the home cook in that the bottom layer of pastry tends to end up soggy, even after blind baking. There are a number of ways to combat this. My favorite method for apple pies is to coat the bottom and sides with a thin layer of melted apricot jam (jelly in the US) and allow this to set before adding the fruit. There is no need to bake blind if you use this method. You can also cover the bottom crust with a thin layer of sugar mixed with flour in equal proportions, or some almond meal (ground almonds), or even ground semolina. In each of these cases, blind baking is still recommended as a first step and of course they only work for tarts that are to be cooked after the fruit has been added. Finally, brushing the inside of the pastry case with beaten egg white which you then allow to dry before adding any filling will also ensure a crisp finish.

Contributed by The Cool Cook on February 3, 2008, at 4:31 AM UTC.

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The Cool Cook Taking the heat out of the kitchen www.all-about-cooking.com

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