How to make a good pastry tart case (Slideshow version)
Stage 8/8 :
You can prick over the base if necessary (depending on the filling and pastry you are using).
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).