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Lining a Tart Pan
Appears in
By Anne Willan
Published 1989
If possible use a tart pan with a removable base so that the finished tart can be unmolded easily. For baking blind the dough can also be molded on an upturned tart pan or an attractively shaped baking dish.
- Grease the pan. On a lightly floured surface, roll the dough to a round about 2 in/5 cm larger than the diameter of the pan.
- Wrap the dough around the rolling pin, lift it and unroll it gently over the pan, taking care not to stretch it. Let the dough rest over the edge, overlapping the sides.
- Gently lift the edges of the dough with one hand and press it well into the bottom of the pan with the other hand.
- Roll the pin over the top of the pan, pressing down to cut off the excess dough.
- With your forefinger and thumb, press the dough evenly up the sides, from the bottom, to increase the height of the rim.
- Neaten the rim with your finger and thumb and flute it if you like. Do not let the dough overhang the edge of the pan.
- Prick the base of the shell to prevent air bubbles forming during cooking. Chill for at least 15 minutes, or until firm.
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