Tarts and Tartlets: The Guide to Crispy Pastries and Gourmet Fillings

To keep the pastry crisp, you can sprinkle the bottom of the tart with almond flour or breadcrumbs before arranging the fruit: they will absorb any excess juice. Another tip is to brush the pastry base with a little egg white or melted chocolate to create a waterproof barrier.

Shrinkage is often caused by overworking the dough, which activates the gluten. To avoid this, work the dough as little as possible and let it rest in the refrigerator for at least one hour after pressing it into the pan. The thermal shock between the cold of the refrigerator and the heat of the oven will set the edges.

Blind baking involves baking the pastry on its own (often weighted down with baking beans) before adding a filling that doesn’t require baking, such as pastry cream or fresh fruit. This is the secret to achieving professional-quality fruit tarts with a perfectly baked and crisp base.

For a golden, glossy finish, use a mixture of egg yolk and a teaspoon of milk or cream. Brush this mixture onto the edges of the pastry 10 minutes before the end of baking. Be careful not to let any of the egg wash drip between the pastry and the pan, as this could cause the tart to stick.

It’s best to prepare the components separately (baked tart shell and filling) and assemble the tart only a few hours before serving . If the tart is already filled, store it in the refrigerator but avoid covering it with airtight plastic wrap, as the moisture will make the pastry soggy.

Ideally, use tart pans with removable bottoms or tart rings placed on a baking sheet. If you use a standard tart pan, butter and flour it generously. Wait until the tart has cooled slightly before handling it: the pastry is still fragile when it comes out of the oven and will harden completely as it cools.