Baking a Tart Shell Blind

Appears in

Published 1989

Line the pan with dough and chill it until firm. Heat the oven to 425°F/220°C. Prick the base of the dough.

Fold a large square of parchment paper to form a narrow triangle. Trim the triangle to make a round 2 in/5 cm larger than the diameter of the pan or mold. Open out the paper and put it on top of the dough, pressing it into the edge of the pan.
Fill the paper three-quarters full with dried beans or dry rice to weight the dough.
To bake the shell: cook in the oven for 10 minutes. Lower the heat to 375°F/190°C and continue baking until the pastry is lightly browned, about 5 minutes. Remove the paper and beans.
If cooking the shell completely, bake it for 8-12 minutes longer until browned. Let it cool slightly in the pan, unmold and transfer to a rack.

Become a Premium Member to access this page

Already a member?

Monthly plan

Annual plan

The licensor does not allow printing of this title