How to make a good pastry tart case


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.
33K 12 3
Grade this recipe:

Last modified on: July 14th 2019

Keywords for this recipe:PastryHowtoDoughTartLiningMouldTinCircle
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationRestingStart 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.
How to make a good pastry tart case  : Photo of step #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.

Stage 2 - 5 min.
How to make a good pastry tart case  : Photo of step #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..

Stage 3 - 30 min.
How to make a good pastry tart case  : Photo of step #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.

Stage 4
How to make a good pastry tart case  : Photo of step #4
After refrigerating, take the tin out of the fridge and sit it on the work top.

Stage 5 - 2 min.
How to make a good pastry tart case  : Photo of step #5
Use a knife to trim off any excess pastry...

Stage 6
How to make a good pastry tart case  : Photo of step #6
...all around the edge.

Stage 7
How to make a good pastry tart case  : Photo of step #7
Your pastry case is now ready to be filled.

Stage 8
How to make a good pastry tart case  : Photo of step #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).
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,708 Kcal or 7,151 Kj25 gr151 gr112 gr
85 %9 %14 %17 %
Per 100 g
Energetic valueProteins CarbohydratesFats
488 Kcal or 2,043 Kj7 gr43 gr32 gr
24 %3 %4 %5 %
Per tart
Energetic valueProteins CarbohydratesFats
1,708 Kcal or 7,151 Kj25 gr151 gr112 gr
85 %9 %14 %17 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 1 tart : 1.79 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Chocolate tart, Blackberry and almond fondant tart, Strawberry Verveine Tart , Plum tart, Pear and lime meringue pie, ... All
Other recipes you may also like
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
283K 14 40 min. February 21th 2011
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
239K3.9 46 min. February 21th 2011
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
448K5 49 min. July 27th 2013
European glass
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
207K5 2 hours 29 min. August 15th 2010
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-12-05)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page