BakeTips
No Soggy Pastry
23 May 2017 - Anneka Manning
When making a tart where the pastry isn't blind baked first (such as a free-form summer fruit tart) sprinkle the raw pastry with a little almond meal or fine fresh breadcrumbs (usually about 2 tablespoons is a good amount) before topping with fruit and folding in the edges. The almond meal or breadcrumbs will protect the pastry and help it from going soggy once the juices are released from the fruit during baking.
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