I have just made Delia's Lemon Tart for a family gathering and stupidly not following her advice I poured in the filling and then put it in the oven, in the process spilling it everywhere, including down the side of the pastry case.
It looks ok, but there was a lot of filling underneath the baking tin when I took it out of the oven. Will this mean that that pastry just falls apart as it will be really soggy??
The filling tastes nice, which is some consolation, but I think I'm going to have a nightmare when I take it out of the sprung tin.