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Soggy tart crust

Misc.

I found a delicious recipe for a Pineapple Cream Tart on the Del-Monte site. But when I made it, it came out terrific, but the next day, the crust was very soggy from the fruit juices. I had even sliced the fruits (strawberries, kiwi fruit and pineapple rings) ahead of time and let them drain on paper towels about 2 hours before I assembled the tart. My question is, is there something I can do in the future to sort of "seal off" the crust before adding the fillings and fruit? Sprinkle with sugar before baking, maybe it would make a carmelized layer? Any suggestions appreciated. Thanks.

MsgID: 024798
Shared by: Jan Lewis
Board: All Baking at Recipelink.com
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