Fruit Tart Tin Preparation

Our answer

Nigella's No-Fuss Fruit Tart (from KITCHEN) is made with a biscuit crumb base that is pressed into a fluted tart tin before filling and chilling. The tart tin should be a loose-bottomed one as this makes it much easier to unmould the finished tart before serving. However it is easiest to leave the tart on the base of the tin as the base provides some support for the tart.

The crumb base is mixed with butter and you should not need extra butter to grease the tart tin. The mixture should be pressed evenly into the base and sides of the tin but don't compact the mixture too much as it can become more difficult to unmould the tart. You can use a cup measure or straight-sided glass to help give a smooth finish to the tart base. If the tart is difficult to unmould then carefully slip the tip of a small knife between the sides of the tart and the sides of the tin, to help to release the tart.