Good Ideas from Our Test Kitchens

Home economists in Farm Journal’s Test Kitchens, who bake many tarts, find it is easier to prick the pastry after rolling than after it is fitted in or on inverted muffin-cup pans or shaped in foil. They prick it either before or after cutting.

They also roll out pastry scraps, trimmed from 8" and 9" pies, cut them in circles for tarts and freeze for later use. It’s a thrifty trick. And you’ll be surprised how soon you have enough circles to make all the tart shells you need for a party or a meal.