There is nothing worse than a soggy bottom – here are FOODLOVER’s top tips to achieving the perfect winter tart whether it’s choosing the perfect ingredients or achieving crisp pastry…
Precisely cooked pastry – cook the pastry shell until brown and crisp. This will ensure the pastry is well cooked before the filling is added and will make for a more durable base to work with.
Ensure your pastry isn’t too thick – whether you are using a tart tin or making your tart free-form, it is essential the pastry isn’t too thick. Regardless of how much you might like pastry, try and roll as thinly as possible as you want to aim for a delicate, flakey crust.
Use ‘in-season’ ingredients – this will ensure your tart is bursting with flavour. Use slightly under-ripe fruit to ensure the contents hold form and don’t release too much moisture into your tart
Use a tin with a removable bottom – tarts can be extremely delicate so make it easier to get your tart out of the case by using a self-releasing tin. Make sure your tart has slightly cooled before removing as this will give the pastry a chance to firm up slightly.
Arrange your fruit in beautiful patterns – this will make your tart a visual masterpiece ready for the centre of the table pulled straight from the oven. Think about colours and contrastive ingredients to make a vibrant and interesting tart.