Not sure if it is the fault of the recipe, using non-stick spray on tart pan (as directed), and non-stick mini-tartlet pans (for extra crust), or what, but all three of my tart crust sides collapsed during the initial browning phase---before adding the filling. Anyway to shore up the sides so I can actually fill the thing? Also, if there are cracks in the bottom (small), will the liquid spill through and stick? Any way to seal those cracks---i.e. with butter?