Lining & Blind Baking

Appears in

Published 2014

Lining Tins with Pastry

Take the rested dough from the fridge and place on a lightly floured work surface. Cut into manageable pieces and work gently on the bench to soften and make it more pliable for rolling. (1-2)
Make the dough into a ball again; it is now ready to begin rolling. (3-4)
Roll the dough out to the desired thickness, lightly flouring the work surface and dough when required to make sure that it does not stick. (5)
Cut the dough to the desired size for the tart, this should be about 3-5cm (1¼-2 inches) bigger than the tart ring or tin, depending on the size and depth of the tart. Gently place the rolled dough into the base of the tart ring or tin. (6)
Gently push the dough into place, ensuring that it sits against the edge and is pushed into the bottom corners. (7)
Place the lined ring or tin onto a baking tray (sheet) lined with a non-stick baking mat or silicone paper.
Trim the edges gently by running the rolling pin over the top edge of the tin. (8)
Use your fingers to ensure the pastry is pressed into the side of the tin and lightly pinch up the edges to form a little crest. (9)
Prick the base of the pastry all over with a fork. (10) Place in the fridge to rest for at least 30 minutes.