"Fruit" leathers are useful to store all the goodness of orchard - and garden! - produce. But, uneven layers of puree result in uneven dehydration. In particular, the edges of the puree dehydrate more quickly than the rest, but I also wind up with thick areas that require significantly more dehydrating time and attention.
Is there a tried and tested method of achieving an even thickness of puree, short of reducing its viscosity to the point that gravity does the work? (A too-thin puree would leak through the drying surface and would take longer to dehydrate.)