The important thing to remember when making....
fresh fruit tarts with cut stone fruit is that you need to pack
the fruit into the pastry tightly.
If you don’t, the fruit will collapse in the shell as it bakes,
and it will lose a lot of liquid, which could make the pastry shell soggy.
Another way to prevent the shell from becoming soggy is to line it with
crumbs of one kind or another — they can be cookie crumbs or breadcrumbs,
crumble topping or streusel, that will absorb the juice from the fruit.
fresh fruit tarts with cut stone fruit is that you need to pack
the fruit into the pastry tightly.
If you don’t, the fruit will collapse in the shell as it bakes,
and it will lose a lot of liquid, which could make the pastry shell soggy.
Another way to prevent the shell from becoming soggy is to line it with
crumbs of one kind or another — they can be cookie crumbs or breadcrumbs,
crumble topping or streusel, that will absorb the juice from the fruit.
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