Is there any way to rescue this tart?

[lotsofstripes]

Made a puff pastry tart - the kind where you literally just roll out the pastry and bung ingredients on top. My toppings must have been too wet as after over an hour and a half in the oven the bottom of the pastry is still raw.

Do I just leave it in for even longer or is it a lost cause?

I’d cook it for longer. If you’ve got more pastry you could roll it out like a sheet and bake it,, then just serve the filling with pieces of the pastry on top

Preheat a lightly oiled baking sheet to really hot, slide the soggy one across and put in the oven 200c/gas mark 6 for 5 mins

I've been caught out like this !
Now, I pre-heat a baking sheet, cook the pastry with a line cut around the perimeter c.2cm in, & add the ready-cooked filling afterwards.

Thanks all - managed to sort of revive it using the hot baking sheet method! In future think I will probably do the same as you handbags !