I made Nigella's No-Fuss Fruit Tart following the recipe but the base did not stick togethere, it crumbled it was dry. What happened?
Nigella's No-Fuss Fruit Tart (from Kitchen) has a base made from digestive biscuit crumbs (graham cracker crumbs) bound with soft butter. The butter does need to be very soft so that it blends evenly with the crumbs and if you haven't got any soft butter to hand then you may find it easier to use melted butter instead.
The crumb crust also needs to be pressed quite firmly into the tart tin and you may find it helpful to use the base and sides of a water glass or a measuring cup to push the crumb mixture into place. Very occasionally biscuit brands vary and you may also find you need to add a little more butter. We would suggest processing the biscuit crumbs and butter quantities in the recipe until thoroughly blended then take a teaspoonful and press it between your fingers. If it feels very dry and crumbly and won't hold together at all then add another 25g (2 tablespoons) soft or melted butter and process again. You can then test the mixture again but remember that you want to use as little butter possible to bind the crumbs so that the tart base isn't too greasy.