probably best to hear from people who've made this. i used to make it often. the one problem i had was getting the bottom plate off. i could never get the knife all the way through cleanly. instead, some of the bottom crust would remain on w filling as well, often a lot. i could then patch it back, however and the tart retained it's proper appearance and could b cut into slices.
i'm wondering if the answer is to let the bottom plate stay on much longer. maybe the crust will b firmer and the tart can then b removed cleanly w a knife.
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