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How to make a good pastry tart case
Lining a tin or mould with pastry to make a tart or pie seems simple enough: you roll out the pastry, put it in the tin and trim off any overhanging bits.
It may not be rocket science, but if you want a tart with a perfect pastry case, it really helps to take care over a few details, which I will show you here.
It may not be rocket science, but if you want a tart with a perfect pastry case, it really helps to take care over a few details, which I will show you here.
88 K 3.1/5 (14 reviews)573561
Last modified on: July 14th 2019
For 1 tart, you will need:
- 1
350 g sweetcrust pastry (pâte sablée) - Total weight: 350 grams
Times for this recipe
Preparation
15 min.
Resting
30 min.
All in all
45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
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.
Roll the pastry out to the diameter of your tin + the height of the sides.
Stage 2 - ⌛ 5 min.
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..
Stage 3 - ⌛ 30 min.
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.
Put the tin on its baking sheet into the fridge for at least 30 minutes.
Stage 4
After refrigerating, take the tin out of the fridge and sit it on the work top.
Stage 5 - ⌛ 2 min.
Use a knife to trim off any excess pastry...
Stage 6
...all around the edge.
Stage 7
Your pastry case is now ready to be filled.
Stage 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).
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 311 RDI=479 % | 1,774 RDI=670 % | 1,333 RDI=1,827 % | 20,345 RDI=1,017 % | 85,183 RDI: 1,017 % |
| Per 100 g | 89 RDI=137 % | 507 RDI=191 % | 381 RDI=522 % | 5,813 RDI=291 % | 24,338 RDI: 291 % |
How much will it cost?
- For 1 tart : 1.80 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Lemon and lime custard tart, Tatin apple diplomat tart, Hazelnut and chocolate biscuits, Pear, grapefruit and pistachio tart, Pear and lime meringue pie, ... See them all 45
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