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.
63K 3.1/5 based on 14 reviews
Last modified on: July 14th 2019
Keywords for this recipe:For 3 tarts, you will need:
- 1
1 litre 50 ml Sweetcrust pastry (pâte sablée)
How long will it take?
Time required for this recipe:
| Preparation | Resting | Start to finish |
|---|---|---|
| 12 min. | 30 min. | 42 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Start by rolling out the pastry – 1 litre 50 ml 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 61,037 Kcal or 255,550 Kj | 935 gr | 5,324 gr | 4,001 gr |
| 3,052 % | 359 % | 502 % | 606 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,813 Kcal or 24,338 Kj | 89 gr | 507 gr | 381 gr |
| 291 % | 34 % | 48 % | 58 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 20,346 Kcal or 85,185 Kj | 312 gr | 1,775 gr | 1,334 gr |
| 1,017 % | 120 % | 167 % | 202 % |
How much will it cost?
- For 3 tarts : 5.38 €
- Per tart : 1.79 €
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: Tarte Bourdaloue, Lemon tart, Blackcurrant and chestnut verrines, How to bake blind , Plum tart "En passant par la Lorraine", ... All |
Other recipes you may also like
Tartiflette
A personal version of a classic recipe from Savoy.591K 14.6 1 hour 27 min. September 16th 2019
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.297K 15 1 hour 23 min. October 13th 2010
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.373K4 1 hour 18 min. August 21th 2019
Creamy risotto with vegetables
Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...377K5 2 hours 53 min. June 12th 2011
Pan bagnat
Pan Bagnat is a traditional recipe from the Nice area. The name means "soaked bread", as it consists of a round bread roll that has been drenched with a mix of oil and vinegar then filled vegetables and fish. Years ago this was the snack that fisherman took with them on their boats, but this is a...150K4.1 43 min. October 18th 2020
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.