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Lining a Tart Pan
Appears in
Published 2010
- Flatten the dough on a floured surface.
- Begin rolling applying pressure evenly.
- Lift the dough and give it a quarter turn.
- Continue rolling evenly.
- Continue to give the dough a quarter turn. This ensures an even shape and thickness.
- Roll out to about 2 mm thick.
- Roll the dough onto the rolling pin.
- Gently drape the dough over the buttered mold.
- Ensure that there is at least 1 to 2 inches of dough extending over the edge of the mold.
- Lift the dough and lightly press into the corners of the mold.
- Press well to ensure there isn’t any air.
- Lift the dough and make a small fold toward the inner edge.
- Roll the rolling pin over to cut any excess dough and reserve the scraps for another use.
- Pinch the dough between the thumb and forefinger.
- Create a rim that extends about ⅛ inch above the edge of the mold.
- Supporting the inner edge with one hand, use the pastry tweezers and lightly pinch to form a decorative border.
- Once finished, run a finger around the edge to make sure the border is straight.
- Prick the bottom with a fork and refrigerate the tart base for at least 30 minutes.
- After resting, remove the tart base and make a cartouche out of parchment paper, measuring from the center of the mold to about 1 inch beyond the edge.
- Unfold the cartouche and press it into the corners of the mold.
- Fill the mold with baking beads and place in a preheated oven.
- Once the edges are nicely browned, remove the beads by lifting the paper. Be careful, the beads are hot.
- Prebaked.
