Instructions: All tart makers strive to avoid a soggy bottom. Here are few time honoured techniques listed on a rising cafe of efficacy:

Stand the tart tin on a heavy baking sheet preheated in the oven. The theory is that heat permeates from the underside to help crisp the base.

Scatter cake crumbs or crumble any surplus pastry over the base to make an absorbent layer.

When you remove the blind from the pastry case paint the base with a little beaten egg or gg white and return to the oven for 5 minutes or so. The egg bakes to an impervious seal.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.