In a dessert, however? Now you have my full attention.
- More jelly/jam – up to 2X as much.
- Work to even out the crust between bottom and sides. Mine was a bit thin in the middle of the tart and super-thick at the sides.
- Be extra-thorough when greasing the tart pan. I use baking spray AND a knob of butter. You won't regret the overkill when your tart easily slips out of the pan after it has cooled.
- I always use a baking sheet underneath a pie, tart or cake pan. It’s much easier to grab and maneuver when you’re wearing oven mitts.