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When making a cream cheese fruit tart, or any baked crust tart, how do you get the baked crust out of the tart pan without breaking it up?

Bonnie - from Russell, KY

Most tart crust recipes have enough butter, shortening or other fat in them so that they release very easily on their own from the pan. It's important to keep the crust in the pan while adding the filling and other ingredients (in this case, the fruit), and while the filling chills. The best time to remove the pan sides is just before serving your tart.

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