How do you keep fruit tarts from getting soggy? To prevent the tart shells from becoming soggy, bake as instructed. Then 2 minutes before they are ready, take them out and brush egg white on the ...

Use the dough scraps to patch any cracks. Let the tart shell rest in the freezer for 10 minutes before baking. To prebake the shell, preheat the oven to 180°C and transfer the tart shell directly ...

January can be something of a slog for home cooks. The excitement and extravagance of holiday cooking is in our collective ...

Prick the bottom all over with a fork. Line the tart shells with parchment paper and then baking weights or dried beans and blind-bake the shells for about 10 minutes. Remove the weights or foil ...

The tart shells can be baked in advance. The filling shouldn’t be baked more than a couple of hours before serving, or it will make the shells soggy. Add and torch the meringue at the last moment.

Whisk in the cream and juices; skim the foam off the top. Pour the filling into the warm tart shell and bake on baking sheet on the middle rack until set, about 25 minutes. Cool in pan on a wire ...