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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
PREVENTING SOGGY CRUSTS IN FRUIT TARTS
Bryanna
Owner/Moderator
1076 posts
Jul 26, 2005
12:43 PM
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I went to good ol' baking911.com and here are some answers (I have included onlyvegan options)!
MOISTURE PROOF A CRUST: Many times, the bottom of a crust becomes soggy after filling and baking. To prevent this, you can moisture-proof the bottom of the pie crust.
1.) Moisture-proof when partially or fully prebaking a crust:
Remove crust from oven when it has about 5 minutes left to bake. Apply moisture proofing with a pastry brush on the bottom of the crust and about an inch up the sides.
Moisture proof with:
Warmed (not hot) and still thick corn syrup; or,
Sieved and warmed red currant jelly or an apricot glaze.
Bake for 4 to 5 minutes more to set the glaze and brown the crust.
Then, remove from the oven and cool the crust thoroughly on a wire cake rack. Don't chill it afterwards; use or store at room temperature or freeze.
2.) Moisture-proof when fully prebaked:
Brush with melted chocolate or chocolate chips and let harden before filling.
Grate chocolate over the warm bottom of a fully baked or partially baked pie crust, and then spread it. As it melts, it makes a perfect and interesting moisture-barrier because it contains a lot of fat. Do not return the shell to the oven. Let it harden before filling.
Peanut butter (made with only peanuts and salt) would work the same way. Brush it on and fill pie shell.
For a quiche or savory pie, a Dijon mustard barrier works well.
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"To look like a goddess, eat like a peasant." Karen Andres
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Debbie
775 posts
Jul 26, 2005
4:14 PM
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Hi Bryanna,
This is great! I am going to try it on my tart shells next time. I did use warm apricot jelly (preserves) mixed with lemon juice on top of the fruits to make the shiny glaze. But I am going to try the warm apricot jelly only on the shells and then bake it per this instruction and see what happens.
I knew there's got to be a trick to this since I see a lot of fruit tarts in bakeries and seem that they are not soggy.
Thanks so much for finding this out!
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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