Tart Pan, Lining

Pans with a removable base are easiest to use for shallow French-style tarts. Pâte brisée should be rolled to medium thickness (¼ inch/6 mm), pâte sucrée a little thicker, and pâte feuilletée a little thinner. Lightly butter the pan. Roll out the dough to a round about 2 inches/5 cm larger than the pan. Fold the dough loosely around the rolling pin, lift, and unroll it over the pan, being careful not to stretch it. Gently lift the edges and press the dough well into corners of the pan, using a small ball of excess dough dipped in flour. Roll the pin across the top of the pan (the metal edge is quite sharp) to cut off the excess dough. With your fingers, press the dough evenly up the sides of the pan to increase the height of the shell. Flute the edge if making a sweet tart, or leave it plain for a savory tart. Prick the base of shell all over with a fork and chill until firm.