What is the main purpose of a tart's crust in pastry making?

The primary purpose of a tart's crust is to provide structure. The crust serves as the foundational layer that holds the filling securely in place, ensuring that the tart maintains its shape when sliced and served. A well-made crust supports the overall integrity of the pastry, allowing for a balanced distribution of textures and flavors.

While other elements like color, moisture retention, and flavor can play a role in the overall pastry experience, they are secondary to the structural function of the crust. The crust typically needs to be sturdy enough to support heavier fillings, whether they are sweet or savory, which is why achieving the right texture and consistency during preparation is crucial. This structural component defines the success of a tart, as it creates a vessel for the filling while enhancing the eating experience by providing a contrast in textures.