How to Line Tartlet Rings

Appears in

Published 2007

Roll out the dough and cut a square or round of pastry slightly larger than the tartlet ring.
Roll out the pastry cutout to expand it slightly.
Line the rings with the pastry cutouts.
Press the dough down into the ring and then press in slightly to form a lip.
Press on the rim of the ring with your thumb to begin cutting off the dough. Roll the rolling pin over the rim of the tart ring to fully sever the excess dough.
Slide a knife around the inside of the ring to detach the pastry and make the ring easier to remove.

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