Lining a Tart Tin with Pastry

Spray the tart tin lightly with canola oil and roll the pastry to the desired thickness. Roll the pastry over the rolling pin then unroll it over the tart tin. Gently press the pastry into the edges, patching up any holes as you go. Remove any excess pastry but don’t trim the tart neat – leave some pastry overhanging. Make sure the tin is lined evenly with the pastry in all corners and edges then chill the tart tin in the freezer for 20 minutes to firm it up. Remove from the freezer and prepare your tart for blind baking.