Crispy Crusts

Your tip for May 17th - Crispy Crust

Crispy Crust

These tips may seem redundant to some of my readers but I am constantly receiving requests regarding fundamental cooking issues. Please be patient and know that we do try to present tips and recipes that will satisfy the new as well as the seasoned cook.

When filling a tart or pie crust with a wet or uncooked filling, the shell can get soggy. Sealing the crust with a glaze or a coating helps maintain desired crispness. Brush cooked tart shells with warm melted jelly, strained jam or preserves. I

t is best to use a complementary flavored fruit preserve, like raspberries with a chocolate filling or lemon with lemon curd. If all that is required is a protective seal, use a neutral-tasting apple jelly or strained apricot jams. Melted chocolate painted on a crust also prevents a soggy shell, and, of course, enriches the overall taste of the tart.

For savory quiches or tarts, a thin finish of mustard does the trick. If the crust is to be baked filled, a glaze of beaten egg with a pinch of salt seals the crust.

Like these tips?
Please forward Susan's "Tip of the Day" to your friends.

You are also welcome to sign up for Susan's Daily Tips at http://groups.yahoo.com/group/SusansDailyTips/

Find more great tips, ideas, and homemade, homebaked memories at http://www.homebakedmemories.com

Feel free to join us and share your own ideas...