Open Tarts

Open tarts are usually baked on fireproof glass plates. For a 7-in. plate about 4 oz. of pastry will be required. Knead the dough into a round shape, then roll into a round about ⅛ in. thick and a little larger than the plate. Fold the pastry over the rolling-pin and gently lift it on to the plate. Smooth it over carefully with the fingers so that no air is trapped between the pastry and the plate—but take care that the pastry is not stretched in the process, as it will only shrink back later.

If the tart is being baked without a filling prick the base well or bake it “blind”. When baking stand the plate on a baking-sheet.