How to roll out pastry for a tart (Slideshow version)
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And finally, prick over the bottom of the mould with a fork or a "pique-vite", to avoid the pastry bubbling up during baking.
Put the mould in the fridge for one hour so that pastry firms up before baking, it is then ready for use.
Remarks
In the photographs I'm using a tart ring (which is a kind of bottomless mould) rather than a classic mould, I recommend it to you because it's much more practical and easy to remove a tart from the circle than from a mould. You can find all sizes in specialist stores, choose stainless ones.
