In short, we don’t get along.
Tarts like trickery.
– Keeping the crust thin, especially for recipes that call for an egg (many do). Next time I’ll be opting for a more graham-cracker like crust (egg-less).
– Keeping the filling sweet, tart, and full. This tart has a bit of gelatin to help, it however only increased the “tartness” of the lemon juice added. Next tart, less lemon, more creme.
– Keeping the fruit…the same. Can’t do much there! (In fact, even second-picked fruits do fine, i.e. the bitter, the beat-up).
The bottom-line: tarts are not to be trifled with. Keep them simple: thin, sweeter than tart (personal preference), and fresh (no frozen berries).