How to make a good pastry tart case

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 350 g Sweetcrust pastry (pâte sablée)
• Total weight: 350 grams

Times:

Preparation	Resting	Start to finish
12 min.	30 min.	42 min.

Step by step recipe

• 1: Start by rolling out the pastry – 350 g Sweetcrust pastry (pâte sablée) here – which should be really cold. You might find these tips helpful.
  Roll the pastry out to the diameter of your tin + the height of the sides.
• 2: Sit the tin your mould on a sheet of cooking parchment laid on a baking sheet. Ease the rolled-out pastry down into the tin. Use your fingers to press the pastry gently into contact with the sides, leaving any excess pastry overhanging the edge..
• 3: It is most important to make sure that the pastry sit well into the corner where the base meets the sides (shown by the arrows on this diagram). There should not be any space left behind it.
  Put the tin on its baking sheet into the fridge for at least 30 minutes.
• 4: After refrigerating, take the tin out of the fridge and sit it on the work top.
• 5: Use a knife to trim off any excess pastry...
• 6: ...all around the edge.
• 7: Your pastry case is now ready to be filled.
• 8: You can prick over the base if necessary (depending on the filling and pastry you are using).

Remarks

French pastry chefs have a whole arcane vocabulary of their own. There is no need for amateurs to know these terms and they often have no real equivalents in English, but if you'd like to broaden your chef's vocabulary, you can look them up on the following pages (just click on the little flag top right to see the original French version: the rolled-out pastry ("abaisse" in French), and the process of lining with pastry ("foncer" in French).

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