[Sca-cooks] Tart crusts

[Diana Skaggs]

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Prebaking the shell is an idea to test, but I'd worry about the edges getting overdone. You might try brushing the bottom crust with eggwhite to seal the crust away from the filling. It has worked for me with fillings containing higher fat content.
Liadan
 Michael Gunter <countgunthar at hotmail.com> wrote:I have what could be a simple question about
tarts but it is really annoying. When I make
a tart it seems the bottom never gets properly
done.