Pastry for Tarts

All the recipes for tarts in this book require blind-baking, as I have politely eaten too many soggy-bottomed tarts, the ruination of often fabulous fillings. So, when using pastry, here are a few things you knead to know.

First, all the recipes in this book are measured to fill an 11-inch (27.5cm) tart tin with a removable base. I use a non-stick one, as it releases the pastry case with ease, thus lessening the chance of damaging the tart.

Roll out the pastry to the thickness of no more than a one-pound coin. Make sure that the pastry can be easily lifted from the work surface, helped by a fine dusting of flour, which you should also apply to the rolling pin.