Apricot tart: how to prevent the fruit juice from making the pastry soggy?

Apple pie had better watch out! When summer comes, we swap our winter fruits for seasonal products. And in summer, the star is apricots. Fine and sweet, they lend themselves to many recipes. Problem: when cooked in pies, they release a lot of water… We also share with you our best apricot tart recipe rated 4.7/5 by 750g readers. And now, discover 5 tips to prevent the dough from softening completely during cooking!

For a really crispy pie, you will need a suitable mold! While there are more aluminum, glass or silicone molds, we recommend choosing thin sheet metal molds, which are more efficient!

If you are making your own shortcrust pastry, shortcrust pastry or puff pastry, be careful. If you roll it out too thinly, it may quickly soak up the fruit juices during cooking. Also, we recommend rolling out the pastry to a thickness of 3 to 4 mm, which is more than enough.

Saying goodbye to soggy pastry is easy… If you know the right techniques! You can actually blind bake your tart bases to solidify the base and make it less permeable. Simply place a sheet of baking paper on the tart base, add pastry balls or dried vegetables like white beans and then bake for 10 minutes. It’s magic!

Another technique to limit excess moisture: add an absorbent layer in the bottom of the tart. This can be beaten eggs, melted butter or semolina, crushed biscuits or even oilseed powder such as almonds or hazelnuts for even more deliciousness.

Finally, the ultimate way to preserve your pie crusts from excess water? Let it evaporate properly. To do this, open the oven door slightly with a wooden spoon during cooking. It’s radical!